Lemon Meringue Cupcakes with Pie Crumb Bottoms
A vibrant American dessert combining crisp pie crumb bases, zesty lemon curd, moist cake layers, and toasted meringue. Each bite offers a tangy-citrus flavor profile with contrasting textures, perfect for special occasions.
- Prep Time: 45
- Cook Time: 25
- Total Time: 70
- Yield: 14 cupcakes
- Category: Cakes & Bakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 non-alcoholic vanilla extract
1 cup all-purpose flour
1 tablespoon granulated sugar (for crust)
5 1/2 tablespoons salted butter (melted)
1 teaspoon water
3/4 cup + 2 tablespoons granulated sugar (for cake)
2 teaspoons fresh lemon zest (for cake)
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 tablespoon non-alcoholic vanilla extract (for cake)
3 egg whites
1 1/2 cups granulated sugar (for meringue)
1/2 teaspoon cream of tartar
1 teaspoon non-alcoholic vanilla extract (for meringue)
Instructions
Preheat oven to 350°F (180°C)
Prepare pie crust: Whisk flour, sugar, melted butter, and water. Press dough into cupcake tins.
Bake crusts for 10 minutes, cool slightly
Make lemon curd: Whisk sugar, cornstarch, yolks, zest, and salt until smooth. Cook over medium heat until thickened, stir in butter and non-alcoholic vanilla. Cool completely
For the cake: Sift flour, baking powder, baking soda, and salt. Mix buttermilk, oil, eggs, and vanilla. Combine wet and dry ingredients, then add lemon zest and sugar mixture. Fill cupcake tins with crust, then add batter.
Bake 20-25 minutes, cool completely
For meringue: Beat egg whites with cream of tartar and 2 tablespoons sugar over warm water until stiff peaks form. Add remaining sugar and vanilla, whip until glossy. Pipe meringue over cooled cupcakes and broil gently to brown
Notes
Use room temperature eggs for better meringue texture
Chill lemon curd at least 1 hour before filling
Crusts can be made 1 day ahead
Replace non-alcoholic vanilla extract with vanilla bean paste if preferred