Ingredients
Scale
- 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
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 5 1/2 tablespoons salted butter (melted)
- 1 teaspoon water
- 3/4 cup + 2 tablespoons granulated sugar
- 2 teaspoons fresh lemon zest
- 1 1/2 cups cake flour (properly measured)
- 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
- 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
- Prepare the lemon curd by whisking together sugar, lemon zest, egg yolks, cornstarch, lemon juice, and salt in a pot. Cook until thickened, then strain and mix in butter and vanilla. Chill.
- For the pie crumb bottoms, combine flour, sugar, melted butter, and water until crumbly. Press into cupcake liners.
- Preheat oven to 350°F (180°C). Prepare the cupcake batter by mixing dry ingredients separately from wet ingredients before combining them.
- Fill liners with batter and bake for 20-25 minutes. Cool on a wire rack.
- Make meringue frosting by heating sugar and water to 244°F (118°C) while whisking egg whites with cream of tartar until soft peaks form. Slowly drizzle in syrup and whisk until stiff peaks form.
- Core cooled cupcakes, fill with lemon curd, pipe meringue on top, and toast lightly.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 32g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg