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Lemon Meringue Cupcakes with Pie Crumb Bottoms Recipe

Lemon Meringue Cupcakes with Pie Crumb Bottoms

Indulging in a delightful dessert is one of life's greatest pleasures, and Lemon Meringue Cupcakes with Pie Crumb Bottoms offer the perfect combination of tangy, sweet, and creamy flavors in a fun, portable cupcake form.
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Course: Dessert
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Pie Crumb Bottoms
  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter melted
  • 0.25 cup granulated sugar
For the Lemon Filling
  • 1 cup granulated sugar
  • 2 tbsp cornstarch
  • 0.5 tsp salt
  • 1 cup water
  • 3 large egg yolks lightly beaten
  • 0.5 cup fresh lemon juice
  • 2 tbsp unsalted butter
  • 1 tbsp lemon zest
For the Meringue Topping
  • 3 large egg whites
  • 0.5 tsp cream of tartar
  • 0.75 cup granulated sugar

Equipment

  • Muffin tin with cupcake liners
  • Mixing bowls (various sizes)
  • Whisk
  • Spatula
  • Saucepan
  • Electric mixer or hand whisk
  • Measuring cups and spoons
  • Kitchen torch or broiler for toasting meringue

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Stir until all ingredients are well incorporated and resemble wet sand. Firmly press the mixture into the bottom of cupcake liners placed in a muffin tin. Bake for 8-10 minutes until set and allow to cool completely.
  2. Step 2: In a saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually add water while stirring to avoid lumps. Bring the mixture to a boil over medium heat, stirring constantly until thickened (7-10 minutes). Remove from heat and whisk in egg yolks, lemon juice, unsalted butter, and lemon zest. Return to heat for an additional minute, stirring continuously, then remove from heat and allow to cool.
  3. Step 3: In a clean mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar, continuing to beat until stiff peaks form and the mixture appears glossy.
  4. Step 4: Spoon the cooled lemon filling onto the cooled pie crumb bottoms in the cupcake liners. Top with a generous amount of meringue, spreading it right to the edges. Use a kitchen torch or broiler to lightly brown the meringue.
  5. Step 5: Allow the cupcakes to cool slightly before serving. Store any leftovers in the refrigerator.

Notes

Store leftovers in the refrigerator to keep them fresh.