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Lemon Meringue Cream Puff Cupcakes

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Bakery-style cream puff cupcakes filled with tangy lemon curd and topped with sweet, toasted meringue. These treats combine the magic of lemon meringue pie with airy choux pastry, perfect for special occasions or a sunny pick-me-up.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter
  • 1 cup (240ml) water
  • 1/4 tsp salt
  • 1 cup (120g) all-purpose flour
  • 4 large eggs, room temperature
  • 4 large egg yolks
  • 2/3 cup (135g) granulated sugar
  • 1/4 cup (60ml) fresh lemon juice (about 2 lemons)
  • 2 tsp finely grated lemon zest
  • 1/4 cup (57g) unsalted butter, cubed
  • Pinch of salt
  • 4 large egg whites, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 tsp cream of tartar
  • 1/2 tsp pure vanilla extract (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or line with paper liners.
  2. In a medium saucepan, combine butter, water, and salt. Bring to a gentle boil over medium heat.
  3. Add flour all at once, stirring quickly until dough forms a ball and pulls away from the pan (about 1 minute).
  4. Remove from heat and let cool for 5 minutes.
  5. Beat in eggs one at a time, mixing well after each, until dough is smooth and shiny.
  6. Pipe or scoop dough into muffin tin, filling each cup about 2/3 full.
  7. Bake at 400°F for 20 minutes, then lower oven to 350°F (175°C) and bake another 10-15 minutes until golden and crisp. Do not open oven during first 20 minutes.
  8. Remove from oven, poke a small hole in each puff to release steam, and cool completely on a wire rack.
  9. For lemon curd: In a heatproof bowl, whisk together egg yolks, sugar, lemon juice, zest, and salt.
  10. Set bowl over simmering water and cook, whisking constantly, until thickened (8–10 minutes).
  11. Whisk in butter, a few pieces at a time, until smooth and glossy. Cool and refrigerate until ready to use.
  12. For meringue: In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
  13. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla if using.
  14. Slice tops off cooled cream puffs. Scoop out any doughy bits inside.
  15. Spoon or pipe lemon curd into base of each shell.
  16. Pipe a generous swirl of meringue on top. Replace the lid slightly off-center or leave off for a dramatic look.
  17. Toast meringue with a kitchen torch until golden, or broil for 30–60 seconds, watching closely.
  18. Let cupcakes cool a few minutes before serving.

Notes

Use room temperature eggs for best results. Don’t open the oven during the initial bake to prevent collapse. Cool shells completely before filling. For gluten-free or dairy-free adaptations, substitute flour and butter as needed. Unfilled shells freeze well for up to 1 month. Meringue browns quickly under the broiler—watch closely.

Nutrition

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

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