Gluten-Free Lemon Meringue Cupcakes

Three years ago I tried my first lemon meringue pie! It was amazing! I LOVE lemon. Lemon meringue pie is one of my husband’s favorites, but since we have to eat gluten-free I haven’t found a pie crust that everyone likes.

I recently saw a recipe on Facebook for some lemon meringue cupcakes. I have found that not all recipes are easily converted to gluten-free. I used a few different recipes and tweaked them to get this WINNER!

Gluten-Free Lemon Meringue Cupcakes, makes 24-30

3 cups of gluten-free all purpose flour (I used this one.)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter, at room temperature
2 cups of sugar
4 eggs, at room temperature
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk

for the lemon curd

3 large egg yolks
1½ tablespoons lemon zest
½ cup lemon juice
½ cup sugar
6 tablespoons butter

for the meringue

3 large egg whites
½ cup sugar
1 teaspoon vanilla extract

1. Preheat oven to 325 degrees. Line muffin pan with papers. Whisk together flour, baking powder, and salt.

2. Cream together butter and sugar until fluffy. Add eggs, one at a time. Scrapping down sides as needed. Add in the vanilla. Add in the flour, buttermilk, and lemon juice in batches. Beating until well combined.

3. Divide batter evenly in muffin papers, about 3/4 full. Bake until golden brown, about 25 minutes. Cool completely before assembling.

4. While cupcakes are baking, make the lemon curd. Constantly stir the lemon juice & sugar until it comes to a boil. In a small bowl add a small amount of the hot liquid to the eggs and whisk immediately. Add the eggs to the boiling lemon juice mixture. Continue to whisk for 6-7 minutes. Remove from heat. Whisk in the butter until glossy. Place in a bowl and cover with plastic wrap until ready to use.

5. Using a sharp knife, cut out a 1 inch conical hole. Save the top. Scoop 1-2 tablespoons of lemon curd into the center. Replace the top. Repeat with all cupcakes.

6. Now time for the meringue! In a stand mixer, whip the egg whites on medium/high until light and fluffy. About 3 minutes. Slowly add in sugar and vanilla extract, continue to whip until stiff peaks.

7. Use a piping bag or large spoon to top the cupcakes with the meringue evenly. Place the cupcakes under the broiler on high for 2-4 minutes, turning half way for even baking. Don’t step away from the oven since the meringue can burn quickly.

Best served warm! Store leftover in the fridge.