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Lemon Meringue Cream Puff Cupcakes

Lemon Meringue Cream Puff Cupcakes - featured image
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Bakery-style Lemon Meringue Cream Puff Cupcakes combine airy choux pastry, tangy homemade lemon cream, and fluffy toasted meringue for a showstopping dessert. These cupcakes are surprisingly easy to make and perfect for any occasion.

Ingredients

Scale
  • 1/2 cup (120ml) water
  • 1/2 cup (120ml) whole milk (dairy-free if needed)
  • 1/2 cup (115g) unsalted butter, cut into pieces
  • 1 tbsp (12g) granulated sugar
  • 1/2 tsp salt
  • 1 cup (125g) all-purpose flour (gluten-free blend works too)
  • 4 large eggs, room temperature
  • 1/2 cup (120ml) fresh lemon juice (about 2–3 lemons)
  • 1 tbsp finely grated lemon zest (organic if possible)
  • 3/4 cup (150g) granulated sugar
  • 4 large egg yolks
  • 4 tbsp (55g) unsalted butter, cubed
  • 1 cup (240ml) heavy cream (or coconut cream for dairy-free)
  • 1 tsp vanilla extract
  • 4 large egg whites
  • 1/2 cup (100g) granulated sugar
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a simmer over medium heat until butter melts (about 2-3 minutes). Remove from heat, add all flour at once, and stir vigorously until a thick dough forms.
  3. Return saucepan to medium heat, stirring constantly for 1-2 minutes until dough forms a ball and leaves a film on the pan.
  4. Transfer dough to a mixing bowl and let cool for 5 minutes. Beat in eggs one at a time, mixing well after each, until dough is smooth and glossy.
  5. Spoon dough into a piping bag fitted with a large round tip. Pipe 12 mounds (about 2-inch wide) onto the prepared baking sheet. Smooth peaks with a wet finger.
  6. Bake at 425°F (220°C) for 10 minutes, then reduce oven to 375°F (190°C) and bake for another 18-20 minutes until puffed and golden. Do not open the oven early.
  7. Transfer puffs to a cooling rack. Poke a small hole in each to release steam. Let cool completely.
  8. For lemon curd: In a saucepan, whisk together egg yolks, sugar, lemon juice, and zest. Cook over medium-low heat, whisking constantly, until thickened (about 6-8 minutes). Remove from heat and whisk in butter until smooth. Strain if needed and chill for 1 hour.
  9. Whip cold cream and vanilla to soft peaks. Gently fold in cooled lemon curd until smooth and fluffy.
  10. Cut tops off each puff or poke a hole in the side. Pipe or spoon lemon cream into each base, then replace tops.
  11. For meringue: In a grease-free bowl, beat egg whites and cream of tartar until frothy. Gradually add sugar, beating to stiff, glossy peaks. Beat in vanilla and salt.
  12. Pipe or spoon meringue onto each cupcake. Toast with a kitchen torch or under a broiler for 30-60 seconds until golden.
  13. Serve immediately for best texture.

Notes

For best results, use room temperature eggs and fresh lemon juice. Choux pastry and lemon curd can be made ahead. Assemble with cream and meringue just before serving. For gluten-free or dairy-free, use appropriate substitutions. Watch meringue closely when toasting to avoid burning.

Nutrition

Keywords: lemon meringue, cream puff, cupcakes, choux pastry, lemon curd, bakery-style, dessert, spring, brunch, easy, showstopper

Find it online: https://jodierecipes.com/lemon-meringue-cream-puff-cupcakes-easy-bakery-style-recipe-2/