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Lemon Meringue Cupcakes

with Thriving Family
Vegetarian
recipe-difficulty
A bit cheffy
recipe-serves
12
ready-in
4 hours
Lemon Meringue Cupcakes

When life hands you lemons, make these Lemon Meringue Cupcakes – they're a zesty twist on a classic delight! Featuring Thriving Family, a deliciously creamy and vitamin-packed addition to this gluten free and refined sugar free recipe. With the luscious lemon curd centre, sweet almond flour cake, and cloud-like Swiss meringue you’ll be sure to taste citrus sunshine in every bite.

Treats + Desserts
Modern Wellness Cuisine
Pantry Items
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Lemon Curd

  • 3 large egg yolks
  • ½ cup maple syrup
  • ¼ cup lemon juice
  • 1 teaspoon lemon zest
  • ¼ cup room temperature butter, cut into chunks

Lemon Cupcakes

  • ¾ cup Thriving Family Smooth Vanilla
  • ¾ cup almond flour
  • 1 ½ teaspoons baking powder
  • Pinch of salt
  • ½ cup unsalted butter, melted
  • ⅔ cup agave nectar
  • 2 large eggs, room temperature
  • 2 teaspoons lemon zest
  • ½ cup milk

Swiss Meringue

  • 4 egg whites
  • ½ cup agave syrup
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

Make Lemon Curd

  1. Using the double boiler method (a heat-proof bowl over a saucepan with a little simmering water), add the egg yolks, maple syrup, lemon juice, and lemon zest into the bowl. Whisk until combined and then continue to whisk as the lemon curd cooks (make sure you continually whisk to prevent it from curdling).
  2. Continue to whisk for 10-15 minutes or until it becomes thick and saucy. (Gently increase the heat if it’s not thickening).
  3. Once thickened, remove the bowl from the heat and whisk butter into the lemon curd until smooth. Let cool to room temperature and then cover and store in the fridge. Note, you can also do this a day ahead of making the cupcakes.

Make the Cupcakes

  1. Preheat the oven to 350°F (175°C) and line a 12-cup cupcake tray with cupcake liners.
  2. Whisk the almond flour, Thriving Family Smooth Vanilla, baking powder, and salt together in a large bowl.
  3. In a separate bowl, whisk the melted butter, agave nectar, eggs, and lemon zest together until combined. Add the mixture and milk, stir to combine.
  4. Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
  5. Bake for 20-23 minutes or until a skewer comes out clean. Let cool on a wire rack. Make sure cupcakes cool completely before filling and topping with meringue.

Make the Meringue

  1. Create a double boiler again. In a heat-proof bowl, whisk the agave syrup and lemon juice into the egg whites, then place the bowl over your double boiler. Don’t let the bottom of the bowl touch the water.
  2. Stir the whites and agave constantly with a spatula until the temperature reaches 176°F (80°C).
  3. Place the bowl on the stand mixer or using old school electric beaters, on medium-high, beat the mixture until soft peaks form. Then add in vanilla extract and beat on high until stiff peaks form.

Assemble

  1. Use a cupcake corer to remove the center of each cupcake, then fill with 1-2 teaspoons of cooled lemon curd.
  2. Fill the meringue into a piping bag, then swirl on the top of each cupcake.
  3. Using a kitchen blowtorch, gently brown the edges of the meringue.
  4. Keep refrigerated until ready to serve.