Print

Pecan Sticky Bun Bread Pudding Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 11 reviews

Lemon Meringue Cupcakes with Pie Crumb Bottoms combine the classic flavors of lemon meringue pie into an individual cupcake form. Featuring a buttery, crumbly pie crust base, a tart and silky lemon curd filling, a moist lemon-flavored cake, and topped with fluffy, toasted vanilla bean meringue, these cupcakes are light, refreshing, and visually stunning. Perfect for parties or elegant dessert tables, these cupcakes offer a delightful balance of textures and flavors with every bite.

  • Author: Zara
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 14 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Lemon Curd Filling

  • 3/4 cup granulated sugar
  • 2 teaspoons fresh lemon zest
  • 1 tablespoon cornstarch
  • 4 large egg yolks
  • 1/2 cup fresh lemon juice
  • Pinch of fine sea salt
  • 4 tablespoons unsalted butter, cold
  • 1 teaspoon vanilla extract

Pie Crust Bottoms

  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 5 1/2 tablespoons salted butter, melted
  • 1 teaspoon water

Lemon Cake

  • 3/4 cup + 2 tablespoons granulated sugar
  • 2 teaspoons fresh lemon zest
  • 1 1/2 cups cake flour (see notes for measuring)
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons cubed unsalted butter, room temperature
  • 1/3 cup vegetable oil
  • 1/4 cup sour cream, room temperature
  • 1/2 cup whole milk, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon fresh lemon juice

Meringue Frosting

  • 1 1/8 cup granulated sugar
  • 1/3 cup water
  • 3-4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 2 teaspoons vanilla bean paste

Instructions

  1. Prepare the Pie Crust Bottoms: Combine all-purpose flour, sugar, melted salted butter, and water in a bowl until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of each cup in a metal cupcake pan to form the crust base. Chill in the refrigerator while preparing other components.
  2. Make the Lemon Curd Filling: Whisk the sugar, lemon zest, cornstarch, egg yolks, lemon juice, and sea salt in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and whisk in cold unsalted butter and vanilla extract until smooth. Strain if desired, then let cool slightly.
  3. Prepare the Lemon Cake Batter: In a bowl, sift together cake flour, baking powder, and sea salt. In a separate large bowl, cream cubed unsalted butter and sugar until light and fluffy. Add vegetable oil, sour cream, whole milk, eggs, lemon zest, and lemon juice to the butter mixture and beat until combined. Gradually fold in the dry ingredients until just combined. Avoid overmixing to maintain a tender crumb.
  4. Assemble Cupcakes: Spoon the lemon cake batter over the chilled pie crust bases in the cupcake pan, filling each about two-thirds full. Bake at 350°F (175°C) for 18-20 minutes, or until a toothpick inserted into the cake comes out clean. Remove from the oven and immediately top each cupcake with a spoonful of lemon curd filling. Let cupcakes cool completely.
  5. Make the Meringue Frosting: Combine granulated sugar and water in a saucepan, bring to a boil, and cook until the syrup reaches the soft-ball stage (about 240°F/115°C). While syrup is cooking, beat egg whites with cream of tartar until soft peaks form. Slowly pour the hot syrup into the egg whites while beating continuously. Continue beating until meringue is thick and glossy. Mix in vanilla bean paste.
  6. Frost and Toast Meringue: Pipe or spoon the meringue frosting generously over each cooled cupcake, creating swirls or peaks. Use a kitchen torch to carefully toast the meringue until golden and slightly crisp on top, or place under a broiler for a minute watching closely to prevent burning.

Notes

  • For best results with cake flour, spoon it into the measuring cup and level it off instead of scooping directly.
  • Use a metal cupcake pan for proper heat conduction and to support the pie crumb crust.
  • Allow cupcakes to cool fully before adding meringue to prevent melting.
  • When toasting meringue with a broiler, watch continuously to avoid burning.
  • Leftover lemon curd keeps well in the refrigerator and can be used in other desserts.

Find it online: https://zaracooking.com/pecan-sticky-bun-bread-pudding-recipe/