Lemon Meringue Muffins

Why Make This Recipe

Lemon Meringue Muffins are a delightful treat that combines the tangy flavor of lemon with a light and fluffy meringue topping. These muffins are perfect for breakfast or a sweet snack. They bring a burst of sunshine and happiness to your day, making them a favorite for lemon lovers!

How to Make Lemon Meringue Muffins

Ingredients:

• 255g flour
• 10g baking powder
• 55g melted butter
• 60g oil
• 150g sugar
• 2 eggs
• 185g milk
• 1 vanilla pod
• 35g lemon juice
• Lemon zest from 1 lemon
• 50g sugar (for lemon cream)
• 1 egg (for lemon cream)
• 25g butter (for lemon cream)
• 1 egg white (for meringue)
• 75g sugar (for meringue)
• 25g water (for meringue)

Directions:

1. In a bowl, mix the flour and baking powder together.
2. In a large mixing bowl, whisk the sugar, melted butter, and oil. Add the eggs and vanilla, and mix well. Then stir in the milk.
3. Pour this mixture over the flour and stir until smooth.
4. Preheat the oven to 190 degrees Celsius (without the fan).
5. Fill the muffin trays with the batter and bake for 20-25 minutes.
6. For the lemon cream, in a bowl, rub the sugar with the lemon zest. Add the egg and lemon juice, stir, and then whisk over a water bath until it turns into a custard. Remove from heat, add the butter, and let it cool in the fridge.
7. To make the meringue, heat the sugar and water until it reaches 120 degrees Celsius. When the syrup reaches 100 degrees Celsius, whip the egg white until soft peaks form. Gradually pour in the hot syrup and continue to beat until the meringue cools.
8. Make a small hole in each muffin, fill it with the lemon cream, top with meringue, and lightly brown with a blowtorch.

How to Serve Lemon Meringue Muffins

Serve your Lemon Meringue Muffins warm or at room temperature. They make a great addition to tea time or as a sweet ending to any meal. Don’t forget to share with friends and family!

How to Store Lemon Meringue Muffins

Store any leftover muffins in an airtight container at room temperature for up to 2 days. If you need to keep them longer, place them in the fridge, where they can stay fresh for about a week.

Tips to Make Lemon Meringue Muffins

• Measure your ingredients accurately for the best results.
• Ensure your egg whites are at room temperature for easier whipping.
• If you don’t have a blowtorch, you can bake the meringue muffins in the oven on broil for a couple of minutes—just watch them carefully!

Variation

You can try adding different citrus juices like lime or orange to switch up the flavor of the cream. Adding a bit of coconut to the batter can give a fun twist, too!

FAQs

1. Can I use lemon juice from a bottle?
Yes, fresh lemon juice is best, but bottled lemon juice works in a pinch.

2. What can I use instead of a blowtorch?
You can place the muffins under the broiler in your oven for a few minutes to brown the meringue.

3. How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean, they are done!

4. Can I freeze these muffins?
Yes, you can freeze the muffins without the lemon cream and meringue. Just thaw and add the toppings before serving.

Lemon Meringue Muffins

Delightful muffins with tangy lemon flavor topped with fluffy meringue, perfect for breakfast or a sweet snack.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American, Baked Goods

Calories: 280

Ingredients Method Notes

Ingredients

  

Muffin Batter

• 255 g flour
• 10 g baking powder
• 55 g melted butter
• 60 g oil
• 150 g sugar
• 2 pieces eggs
• 185 g milk
• 1 pod vanilla pod
• 35 g lemon juice
• zest from 1 lemon lemon zest

Lemon Cream

• 50 g sugar
• 1 piece egg
• 25 g butter

Meringue

• 1 piece egg white
• 75 g sugar
• 25 g water

Method

 

Preparation

1. In a bowl, mix the flour and baking powder together.
2. In a large mixing bowl, whisk the sugar, melted butter, and oil. Add the eggs and vanilla, and mix well. Then stir in the milk.
3. Pour this mixture over the flour and stir until smooth.
4. Preheat the oven to 190 degrees Celsius (without the fan).

Baking

1. Fill the muffin trays with the batter and bake for 20-25 minutes.

Making Lemon Cream

1. In a bowl, rub the sugar with the lemon zest.
2. Add the egg and lemon juice, stir, and then whisk over a water bath until it turns into a custard.
3. Remove from heat, add the butter, and let it cool in the fridge.

Making Meringue

1. Heat the sugar and water until it reaches 120 degrees Celsius.
2. When the syrup reaches 100 degrees Celsius, whip the egg white until soft peaks form.
3. Gradually pour in the hot syrup and continue to beat until the meringue cools.

Assembly

1. Make a small hole in each muffin, fill it with the lemon cream, top with meringue, and lightly brown with a blowtorch.

Notes

Store any leftover muffins in an airtight container at room temperature for up to 2 days. If you need to keep them longer, place them in the fridge, where they can stay fresh for about a week. Measure your ingredients accurately for the best results. Ensure your egg whites are at room temperature for easier whipping. If you don't have a blowtorch, you can bake the meringue muffins in the oven on broil for a couple of minutes—just watch them carefully!