Lemon Meringue Pie Cupcakes (Bakery-Style Delight)

In a small saucepan over low heat, whisk together the egg yolks, sugar, flour, and salt until smooth.
Whisk in the lemon juice, lemon zest, water, and melted butter until fully combined.
Increase heat to medium and cook, whisking constantly, until the mixture thickens into a smooth, glossy filling, about 7 minutes.
Remove from heat and set aside to cool slightly while preparing the cupcakes.

Preheat your oven to 375°F (190°C) and line a muffin pan with 12 cupcake liners.
In a medium bowl, beat the butter and sugar together until light and fluffy.
Add the eggs, lemon juice, baking powder, and salt, mixing until fully incorporated.
Beat in the flour just until combined, being careful not to overmix.
Divide the batter evenly among the cupcake liners.
Bake for about 20 minutes, or until the centers are firm and a toothpick inserted comes out clean.
Remove cupcakes from the oven and let them cool for 5–8 minutes. Keep the oven on.

Assemble & Finish

In a clean mixing bowl, beat the reserved egg whites with a pinch of salt until they begin to stiffen.
Gradually add the sugar and continue beating until the meringue is stiff and forms glossy, defined peaks. Avoid overbeating.

Using a sharp knife, carefully cut a small circle (about 1 inch wide) from the center of each cupcake, leaving a thin base intact.
Fill each cavity generously with the prepared lemon filling.
Spoon or spread meringue over each cupcake, making sure it reaches the edges to seal in the filling.
Use the back of a spoon to create decorative peaks in the meringue.
Return cupcakes to the oven and bake for an additional 5–6 minutes, or until the meringue peaks are lightly golden.
Remove from the oven and allow cupcakes to cool for about 10 minutes.
Refrigerate for at least 1 hour before serving for best texture and flavor.