Lemon Meringue Cupcakes

Lemon Meringue Cupcakes

Course Dessert
Servings 32 cupcakes


Lemon Meringue Cupcakes

  • 2 sticks Unsalted butter softened
  • 2 cups Sugar
  • 4 Eggs
  • 3 cups All-purpose flour
  • 1/2 teaspoon Salt
  • 1 cup Milk
  • 2 tablespoons Lemon zest
  • 2 tablespoons Lemon juice

Lemon Curd (makes about 2 cups)

  • 2 Eggs whole
  • 8 Egg yolks
  • 1 cup Sugar
  • 2/3 cup Lemon juice about 4 lemons
  • 2 tablespoons Unsalted butter cut into small piece, room temperature


  • 8 Large egg whites room temperature
  • 2 cups Sugar
  • 1/2 teaspoon Cream of tartar
  • 2 teaspoons Vanilla extract
  • Pinch of salt


Lemon Meringue Cupcakes

  • Preheat oven to 325° degrees.
  • Line cupcake pan with baking cups. Set aside.
  • In a large bowl with an electric mixer, cream the butter and sugar together until fluffy, about 4 minutes.
  • Add the eggs one at a time.
  • Mix until just combined.
  • In a medium bowl combine the flour, baking soda and salt together. Whisk to combine.
  • Alternately add the dry ingredients and the milk until completely incorporated.
  • Add the lemon zest and fresh lemon juice. Mix batter for an additional minute.
  • Mixture should look light and fluffy.
  • Fill the cupcake liners 2/3 full (i used paper souffle cups) and bake for 17 to 23 minutes, or until a wooden pick inserted in the center comes out clean.
  • Allow cupcakes to cool completely before frosting.

Lemon Curd

  • Combine whole eggs and yolks, sugar, and lemon juice in a heatproof bowl and set over a pan of simmering water. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Add butter, a few pieces at a time, whisking until smooth after each addition. Strain through a fine sieve into another bowl, and cover with parchment paper or plastic wrap, pressing it directly on surface to prevent a skin from forming. Refrigerate until chilled and firm, at least 2 hours (or up to 2 days).


  • Combine the egg whites, sugar, cream of tartar and salt in heatproof bowl and set over a pan of simmering water. Heat the mixture on medium heat whisking frequently. Whisk until the mixture reaches 160° F on an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form, about 5-7 minutes. Mix in the vanilla until combined.

To Assemble Cupcakes:

  • Using a sharp knife cut a small round out of the top of the cupcake, about the size of a quarter and about a half an inch deep. (If you used souffle cups you can skip cutting out the round.)
  • Fill in the hole with lemon curd. If you’d like, place the cut out cake piece back on top of lemon curd.
  • If you used souffle cups, top off the cup with lemon curd.
  • Using a spoon pile some meringue on top.
  • Use a kitchen torch to brown.
  • Refrigerate until you serve them.
Tried this recipe?Let us know how it was!

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