Lemon Meringue Cupcake


These lemon meringue cupcakes are just as delicious as they appearance!  i really like all things lemon, i exploit it in my liquids, cakes or even savory dishes.  My mom is traveling from out of nation and one component I used to make for her turned into lemon meringue pie.  I wrote this recipe to make for her (she’s also on Keto and loving it) as a new twist on my traditional pie. these are so fun and smooth to make, and they're full of my 5 Minute Microwave Lemon Curd, however if you’d as a substitute use lemon curd make at the stovetop, you can use my recipe for Lemon Curd discovered right here.  They both taste first rate, however for this recipe, I pick the five minute technique to shop on time.


  • 1 cup 5 Minute Microwave Lemon Curd or my traditional Lemon Curd

For the Cupcakes

  • 1 3/4 cups super fine almond flour

  • 1/4 cup Oat Fiber  see note below

  • 2 eggs divided

  • 2/3 cup sour cream

  • 1/2 cup swerve confectioners

  • 2 teaspoons baking powder

  • 2 teaspoons lemon zest

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon vanilla extract

  • Pinch of salt

For the Meringue Topping

  • 3 egg whites

  • 1/4 cup swerve confectioners

  • 2 tablespoons swerve granular

  • 1/4 teaspoon cream of tartar


To Make the Cupcakes

  1. Preheat oven to 350F.

  2. add the flour, baking powder, oat fiber and salt to a bowl and whisk together, then set aside.

  3. Separate the eggs, and set yolks aside.  Whip up the egg whites until you've got tender peaks.  upload the sour cream, lemon juice, lemon zest and vanilla extract to the egg yolks and mix. 

  4. add within the swerve and continue blending. Then upload within the egg whites and fast mix simply to combine.  upload the dry components into the wet and blend with the aid of hand.  

  5. Scoop right into a silicone muffin pan, silicone cupcake liners or paper liners.  Bake for 15 mins.

To Make the Meringue Topping

  1. even as the cupcakes are baking, add the egg whites and cream of tartar a large blending bowl (or stand mixer) and whip to soft peaks.  Then slowly add the swerve even as mixing to stiff peaks.  

  2. transfer the mix to a piping bag outfitted with the end of your preference. if you don't have piping suggestions, you can upload to a meals storage baggie, cut a hole at the tip and pipe on that way.

to complete the Cupcakes

  1. growth oven temperature to 400F.

  2. add the lemon curd filling into a piping bag geared up with a huge round rip.  gently push the top into the middle of the cupcake and squeeze a little of the filling into it.

  3. Pipe the meringue over the pinnacle of the cupcakes, as in case you have been frosting them.  place them again into the oven at the higher 2/three rack and bake for 3-4 minutes or until the meringue is toasted.  Do not over-bake!!  in the event that they bake too lengthy, the tops will be extra like meringue cookies, and no longer a touch gooey inside.  You need them just slightly toasted on the outside.

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