Too Much Lemon Lemon Meringue Cupcakes

I love the lemon and meringue combination, but the store-bought lemon meringue cupcakes always seemed to be too subtle in flavor. This is a recipe for those who want an extra lemony taste and prefer baking from scratch. You can refrigerate them before serving if you like.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 233 Calories

Ingredients

• 1 cup all-purpose flour
• ¾ teaspoon baking powder
• 2 teaspoons finely grated lemon zest
• 2 large eggs
• ½ cup lemon juice
• 2 tablespoons sour cream
• 1 dash salt
• 3 ½ tablespoons butter, softened
• 3 ¼ tablespoons superfine sugar
• ½ cup lemon curd, divided
• 8 plain meringue cookies

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.

Step 2

Combine butter and sugar together in a large bowl; beat until creamy. Add eggs; beat until smooth.

Step 3

Mix flour, baking powder, and salt together in a bowl. Beat gradually into the butter mixture. Mix lemon juice, sour cream, and lemon zest into the batter.

Step 4

Divide batter among prepared muffin cups, filling each almost full.

Step 5

Bake in the preheated oven until edges are lightly browned and a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pan, about 30 minutes.

Step 6

Top each cupcake with a heaping teaspoon of lemon curd and 1 meringue cookie.