LEMON MERINGUE MUFFINS

Lemon Meringue Muffins are a delightful twist on the classic lemon meringue pie, bringing the bright, zesty flavors of lemon and the airy sweetness of meringue into a convenient, handheld treat. These muffins are light and fluffy, bursting with fresh lemon flavor and topped with a golden, pillowy meringue that adds a touch of elegance. Perfect for breakfast, brunch, or as a dessert, these muffins are sure to impress with their combination of tart lemon curd and sweet, marshmallow-like meringue. They’re a fun and delicious way to enjoy the classic lemon meringue pie flavors in a new and exciting form.

Ingredients:

For the Muffins:

• 1 3/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup milk
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 large eggs
• 1/2 cup lemon curd (store-bought or homemade)

For the Meringue Topping:

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
2. Prepare the Muffin Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the melted butter, milk, lemon juice, lemon zest, and eggs until well combined.
3. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
4. Fill the Muffin Tin: Spoon the batter into the prepared muffin cups, filling each about halfway. Add a dollop of lemon curd (about 1 teaspoon) to the center of each muffin, then top with more batter until the cups are about 3/4 full.
5. Bake the Muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin (avoiding the lemon curd) comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
6. Prepare the Meringue Topping: In a clean, dry bowl, beat the egg whites with the cream of tartar using an electric mixer on medium speed until soft peaks form. Gradually add the sugar, a tablespoon at a time, and continue beating on high speed until the meringue is glossy and forms stiff peaks.
7. Top the Muffins with Meringue: Spoon or pipe the meringue onto the cooled muffins, creating a swirl on top of each one.
8. Brown the Meringue: If desired, use a kitchen torch to lightly brown the meringue, or place the muffins under the broiler for 1-2 minutes, watching carefully to prevent burning.
9. Serve: Allow the meringue to set for a few minutes before serving. Enjoy the muffins fresh, or store them in an airtight container at room temperature for up to 2 days.

Lemon Meringue Muffins are a delightful treat that combines the tangy flavor of lemon with the light, sweet texture of meringue. These muffins are perfect for any occasion and are sure to be a hit with lemon lovers everywhere!