I love lemon meringue anything! It’s such a delicious combination of flavors – the sweetness of the fluffy meringue combines simply perfectly with the tartness of the lemon curd.
These lemon meringue cupcakes are delicious, easy to make and also combine some coconut in the cakes. They are easy to make and will make a great summer dessert everyone will love!
Lemon Meringue Cupcakes with Coconut
Servings 12 cupcakes
For lemon cupcakes:
- 3 large eggs
- 200 grams (1 cup) sugar
- 1 tsp. vanilla extract
- Pinch of salt
- Zest of 2 lemons
- 200 ml. (1 cup) coconut cream
- 50 ml. (3 tbsp.) lemon juice
- 80 ml. (1/3 cup) vegetable oil
- 140 grams (1 cup) all-purpose flour
- 1 tsp. baking powder
- 75 grams (3/4 cup) shredded coconut
For lemon cream:
- 2 large eggs
- 60 grams (6 tbsp.) sugar
- 40 ml. (3 tbsp.) lemon juice
- Whole lemon zest
- 50 grams (3 tbsp.) coconut oil
For the meringue:
- 3 large egg whites at room temperature
- 200 grams (1 cup) sugar
- 50 ml. (3 tbsp.) water
Lemon and coconut cupcakes:
Preheat oven to 170c degrees and line baking molds in a muffin pan.
In a bowl of a mixer with a whipping-attachment put eggs, sugar, vanilla and salt and beat on high speed for 4-5 minutes, until the mixture is very airy and fluffy.
Add in lemon, coconut cream and juice and continue beating.
Add the oil in a thin stream into the mixture while whipping slowly.
Sift in flour and baking powder, add coconut and fold just until you get a smooth batter.
Transfer the batter into the molds and fill almost to the edge.
Bake for about 13-18 minutes or until golden and a toothpick inserted in the center comes out with moist crumbs.
Cool completely before decorating
In a bowl of a mixer with a whipping-attachment put eggs and sugar and whip for 3-4 minutes on high speed until the mixture is light and airy.
Meanwhile boil the juice and lemon zest in a small saucepan.
When juice is boiling, add half of it into the egg mixture while whipping quickly.
Transfer the egg mixture to the pan with the rest of the juice and mix.
Cook while whisking for about 3-4 minutes, until the cream thickens.
Remove from heat, let cool for 5-10 minutes, then add the coconut oil and stir until smooth.
Strain the cream and cool completely in the refrigerator.
Create a small hole in the center of each cupcake using a Parissien spoon and fill with lemon cream.
Put egg whites in the bowl of a mixer with a whipping-attachment.
In a small saucepan cook sugar and water and bring to a boil.
Cook over high heat and when the syrup reaches a temperature of 105c degrees begin to whip the egg whites on medium speed. If you do not have a thermometer you can tell the syrup reached the correct temperature when big bubbles in the liquid become a bit smaller.
Continue to cook the syrup until it reaches a temperature of 115-117c degrees and remove from heat.
Increase the whipping speed to high and pour in the syrup in a thin stream while whipping.
Whip for about 10 minutes until you get a stable glossy meringue.
Transfer the meringue into a pastry bag fitted with 2 cm serrated piping tip and drizzle mounds of meringue over the cupcakes.
Burn the meringue using a blowtorch and serve.
- Keep the cupcakes for up to 4-5 days in the refrigerator, in a sealed container.