Sugar Free Meringue Lemon Curd Cupcakes

A Recipe for Cupcakes cut into half with filling.

Sugar Free Meringue Lemon Curd Cupcakes

Those light and fluffy Sugar Free Meringue Lemon Curd Cupcakes are a single-serve version of a lemon meringue pie every lemon lover will be impressed by. Those lemon cupcakes filled with lemon curd and topped with homemade meringue frosting are a cupcake recipe you will cherish for a very long time.

Course Desserts

Cuisine International

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Prep Time 15

Cook Time 8

Total Time 23

Servings

Calories 155kcal

Author Zuzana Paar

Equipment

Ingredients

3 Eggs
1 Tablespoon Butter
3 Tablespoons Powdered sugar
3/4 Cup Almond flour
1,5 teaspoon Baking powder
1 teaspoon Lemon zest
1 teaspoon Fresh lemon juice
Vanilla extract
1/2 Cup Lemon curd
Meringue frosting

US Customary - Metric

Instructions

Heat your oven to 200 Celsius or 390 Fahrenheit. Prepare all of the ingredients for making the cupcakes. Butter and eggs should be at room temperature.
Using a hand blender, whisk your eggs thoroughly. Add sweetener and make sure everything is blended. Slowly one by one, add almond flour and baking powder. Whisk once again for all to combine.
Following comes to add the lemon juice and zest, plus melted butter.
When your batter is thoroughly combined, scrape down the sides and pour it onto the muffin baking tray covered with cupcake liners. The batter is perfect for eight standard-size cupcakes or 12 cupcakes with medium liners. Place into the oven and bake for 10 minutes or until a toothpick comes out clean.
Once your cupcakes are baked, take them out of the oven and let them cool fully. This time will be great for preparing the meringue icing, as your lemon curd keeps chilling in the fridge. Once your cupcakes are cooled, use a spoon, knife, or cupcake plunger to make a hole in the center of each cupcake. Cupcakes need to be cool completely before frosting as well as filling. Take your creamy lemon curd from the fridge and mix in the lemon juice if too thick. Fill the cupcakes with your silky lemon curd in the center. It comes to about 1 tablespoon of lemon curd for each cupcake.
Once the cupcakes are filled with lemon curd, place the frosting in a pastry bag and frost the cupcakes with meringue. Lastly, you can decorate the top of the meringue icing with lemon zest for that perfect lemony look.

Video

Notes

Cupcake Liners - you can also use silicone liners
Almond flour - can be replaced with ground almonds as well
Crystalized Sweetener - blend into powder using your magic bullet of a coffee grinder
Cupcake Plunger - if you do not have one, use a small spoon or a knife to make holes

Nutrition