Lemon Pie Muffins: A Tangy and Sweet Citrus Delight in Muffin Form

These Lemon Pie Muffins are a delightful twist on the classic lemon pie, combining the soft, airy texture of a muffin with the bright, tangy flavors of lemon curd and the sweetness of Italian meringue. The muffins themselves are light, fluffy, and subtly sweet, with a hint of vanilla and optional lemon zest for extra citrusy goodness. Once baked to perfection, they’re filled with a luscious homemade lemon curd, and topped with a smooth and glossy Italian meringue that’s slightly toasted for a beautiful finish. These muffins are a true crowd-pleaser, offering the perfect balance of tart and sweet in every bite.

Why You’ll Love This: You’ll fall in love with these Lemon Pie Muffins for their unique and refreshing combination of textures and flavors. The moist and fluffy muffin base provides the perfect backdrop for the zesty lemon curd filling, which adds a vibrant burst of citrus. The Italian meringue on top brings a soft, marshmallowy sweetness that balances the tartness of the curd. Plus, the entire recipe is much easier than you’d expect, making it a fun and satisfying baking project. Whether you’re a lemon lover or just looking to try something new, these muffins are sure to impress.

Perfect Occasion: These muffins are ideal for any special occasion where you want to serve a dessert that looks as good as it tastes. Whether you’re hosting a brunch, afternoon tea, or a summer garden party, these Lemon Pie Muffins will steal the show. They’re also perfect for holidays like Easter or Mother’s Day, or as a refreshing alternative to more traditional cakes and pies. Best of all, they’re easy to transport, making them a great choice for potlucks or picnics.

Decoration Tips: To make these Lemon Pie Muffins look as good as they taste, consider using colorful parchment tulip liners for a pop of color. Once the muffins are baked and topped with Italian meringue, lightly torch the meringue for a beautifully toasted finish that resembles a lemon meringue pie. You can also garnish with a small slice of lemon or a sprinkle of lemon zest on top for added flair. For an extra fancy presentation, dust the tops with a little powdered sugar before serving.

Lemon Pie Muffins Recipe:

Ingredients:

Muffins:

• 3 eggs
• 120 ml vegetable oil
• 100 ml heavy cream
• 250 g sugar
• 250 g self-rising flour
• 1 tsp vanilla extract
• Optional: lemon zest for added flavor

Lemon Curd:

• 75 g fresh lemon juice
• 1 whole egg
• 2 egg yolks
• 75 g unsalted butter, cubed
• 125 g sugar

Italian Meringue:

• 3 egg whites
• 200 g sugar
• 50 ml water

Instructions:

1. Prepare the Tulip Muffin Liners:
   To create your own tulip-style muffin liners, cut squares of parchment paper or wax paper (15 cm per side). Make a 7 cm cut halfway along each side, and then press the paper into the muffin tin molds, forming a tulip shape. This creates a beautiful and practical lining for your muffins.
2. Make the Muffin Batter:
   Preheat your oven to 180°C (350°F). In a large bowl, whisk together the eggs, oil, heavy cream, sugar, self-rising flour, and vanilla extract. If desired, add a teaspoon of lemon zest for extra lemon flavor. Mix the ingredients until just combined; don’t overmix to keep the muffins light and fluffy. The batter should yield about 18 large muffins.
3. Bake the Muffins:
   Spoon the batter evenly into the prepared tulip liners, filling them about two-thirds full. Bake the muffins for about 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool completely on a wire rack before filling with curd.
4. Prepare the Lemon Curd:
   In a small saucepan, combine the lemon juice, whole egg, egg yolks, and sugar. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes). Be careful not to let the mixture boil, as this could cause it to curdle. Once thickened, remove from heat and stir in the butter cubes until fully melted and smooth. Let the curd cool before using.
5. Fill the Muffins:
   Once the muffins are cool, use a small knife or a cupcake corer to remove a small section from the center of each muffin. Spoon or pipe a generous amount of the lemon curd into the center of each muffin.
6. Make the Italian Meringue:
   Begin by whipping the egg whites in a stand mixer or with a hand mixer until they’re foamy. In a small saucepan, heat the sugar and water over medium heat until it reaches 118°C (245°F), also known as the “soft-ball” stage. Slowly pour the hot sugar syrup into the whipped egg whites while continuing to beat on high speed. Continue whipping until the meringue becomes glossy and forms stiff peaks, and the bowl has cooled to room temperature.
7. Top the Muffins with Meringue:
   Spoon or pipe the Italian meringue onto the top of each filled muffin. If you have a kitchen torch, lightly toast the meringue until it’s golden brown for that classic lemon meringue pie look.

Enjoy!