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Lemon Meringue Cupcakes with Pie Crumb Bottoms Recipe

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3.9 from 24 reviews

These Lemon Meringue Cupcakes with Pie Crumb Bottoms combine a buttery crumbly base, a zesty lemon curd center, fluffy lemon-infused cake, and a toasted meringue frosting. Perfectly balancing tartness and sweetness, these cupcakes offer a delightful twist on classic lemon meringue pie in a portable, bite-sized form.

  • Total Time: 1 hour 10 minutes
  • Yield: 14 servings

Ingredients

Lemon Curd Filling

  • 3/4 cup granulated sugar
  • 2 teaspoons fresh lemon zest
  • 1 tablespoon cornstarch
  • 4 large egg yolks
  • 1/2 cup fresh lemon juice
  • Pinch of fine sea salt
  • 4 tablespoons unsalted butter (cold)
  • 1 teaspoon vanilla extract

Pie Crumb Bottom

  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 5 1/2 tablespoons salted butter (melted)
  • 1 teaspoon water

Cupcake Batter

  • 3/4 cup + 2 tablespoons granulated sugar
  • 2 teaspoons fresh lemon zest
  • 1 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons cubed unsalted butter (room temperature)
  • 1/3 cup vegetable oil
  • 1/4 cup sour cream (room temperature)
  • 1/2 cup whole milk (room temperature)
  • 2 large eggs (room temperature)
  • 1 teaspoon fresh lemon juice

Meringue Frosting

  • 1 1/8 cup granulated sugar
  • 1/3 cup water
  • 3-4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 2 teaspoons vanilla bean paste

Instructions

  1. Make the Lemon Curd Filling: Rub the lemon zest into the sugar until it resembles wet sand. Add this mixture to a pot and whisk in the egg yolks and cornstarch until smooth. Whisk in the lemon juice and a pinch of sea salt. Cook over medium-low heat, stirring constantly, until the curd reaches 170°F (78°C) and thickens enough to coat the back of a spoon. Strain the lemon curd through a fine-mesh sieve into a clean bowl, then stir in the cold butter and vanilla extract until smooth. Chill until ready to use.
  2. Prepare the Pie Crumb Bottom: Combine the all-purpose flour, sugar, melted salted butter, and water in a bowl. Mix until crumbly. Line a metal cupcake pan with liners and press about one tablespoon of the crumb mixture into the bottom of each liner. This doesn’t need to be perfect. Reserve any extra crumbs for more cupcakes or other uses.
  3. Make the Cupcake Batter: Preheat the oven to 350°F (180°C). In a stand mixer bowl, rub the lemon zest into the sugar. Add the cake flour, lemon sugar mixture, baking powder, and salt. Mix on low speed and then add the cubed butter, mixing until the mixture resembles coarse sand, about 2-3 minutes. In a separate bowl, whisk together vegetable oil, sour cream, milk, eggs, and lemon juice. Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Avoid overmixing.
  4. Bake the Cupcakes: Scoop the batter into the liners over the pie crumb base, filling each about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cupcakes cool on a wire rack for 5-10 minutes before carefully removing them from the pan. Allow them to cool completely on the rack.
  5. Make the Meringue Frosting: Combine sugar and water in a small saucepan over medium heat. While heating, place egg whites and cream of tartar in a stand mixer bowl fitted with a whisk attachment and begin whisking on medium-low. When the sugar-water mixture reaches 244°F (118°C), slowly drizzle it into the egg whites with the mixer running on medium-high, pouring between the whisk and bowl to avoid splattering. Continue whisking until the mixture cools and stiff peaks form. Mix in the vanilla bean paste.
  6. Assemble the Cupcakes: Return cooled cupcakes to the pan and core out the centers using an apple corer or a knife. Transfer cupcakes to a sheet pan and fill each center with chilled lemon curd. Pipe the meringue frosting on top of each cupcake. Use a kitchen torch to toast the meringue until golden brown.

Notes

  • Use room temperature ingredients for the batter to ensure the best texture.
  • For best results, measure cake flour by spooning it into your measuring cup and leveling it off rather than scooping.
  • You can prepare the lemon curd in advance and refrigerate it for up to 3 days.
  • Be careful while toasting the meringue with the kitchen torch to avoid burning.
  • Make sure the sugar syrup reaches the correct temperature for a stable meringue.
  • Leftover pie crumb can be stored in an airtight container for a few days or frozen for longer storage.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/lemon-meringue-cupcakes-with-pie-crumb-bottoms-recipe/