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Home » Blog » Recipes » Lemon Meringue Cupcakes

Published: Aug 31, 2021 Last Updated: Aug 31, 2021 by Andrea Geddes

Lemon Meringue Cupcakes

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These lemon meringue cupcakes are everything you love about lemon meringue pie, in cupcake form! They are made with a soft, lemony vanilla cake base, filled to the brim with homemade lemon curd and topped with a lightly toasted meringue frosting. Lemon lovers rejoice, these cupcakes are just for you!

close up of a lemon cupcake topped with toasted meringue and lemon slices

Why you’ll love this recipe

  • The lemon curd cupcakes are soft and moist, bursting with delicious lemon flavour and topped with toasted meringue.
  • The perfect balance of sweet and tangy.
  • Perfect for afternoon tea, entertaining, parties or any time you feel like a refreshing sweet treat.
  • Quick and easy to make.
  • Made with basic pantry ingredients.
  • Fun to decorate.
  • The lemon curd can be made ahead for easy assembly.

Ingredients you will need

all ingredients for lemon meringue cupcakes laid out on a table

** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!

  • Butter, softened first at room temperature. Real butter is required, for both texture and flavour, rather than spreads or margarine.
  • Vanilla. Pure vanilla extract or essence is used to add flavour to the cupcake base. Use a good quality vanilla for best results.
  • Lemons. Fresh lemons are best, because both the zest and juice is used in this recipe. Lemon is found in both the cupcake batter and the homemade lemon curd.  I recommend Meyer lemons for their sweet-tart flavour and high juice content, but any fresh lemon will work.
  • Eggs add structure and richness. Allow the eggs to reach room temperature before baking. For baking, letting the eggs reach room temperature allows them to incorporate more easily into the butter. For the meringue, room temperature eggs allow more air bubbles for a fluffier meringue.
  • Self-raising flour. Use white, self-raising flour for the cupcakes. Alternatively, use plain flour with 1 ½ teaspoons of baking powder instead.
  • Milk adds moisture to the cupcakes. I use whole (full fat) milk, but any milk works.

Step by step guide

For the lemon curd cupcake filling;

**This step can be completed ahead of time and stored in the fridge for easy cupcake assembly later. I highly recommend doing this if you have time, as it will be the perfect consistency and temperature for filling the cupcakes.

  1. Whisk the eggs and sugar together in a large, heat-proof bowl.
  2. Carefully rest the bowl on top of a pot of shallow boiling water (the water should not be high enough to reach the bowl) and whisk in the lemon juice.
  3. Add the butter and whisk continually over the pot of simmering water until the butter melts, the mixture becomes smooth and starts to thicken. This will take around 10-15 minutes. The lemon curd is ready when it thickens to a honey-like consistency and the whisk starts to leave marks in the curd. It will continue to thicken as it cools and sets in the fridge.
  • lemon juice and butter in a bowl over a saucepan
  • lemon curd mixture in a glass bowl over a saucepan
  • finished lemon curd in a bowl over heat
  • thickened lemon curd in a glass jar

For the meringue;

  1. Place the egg whites into a clean, dry bowl. Beat them until the whites thicken and stiff peaks form. The mixture should be able to stand in peaks without falling or losing its shape.
  2. While continuing to beat, gradually add the sugar until all gone. Beat for a further 1-2 minutes, until the whites are glossy.
whipped meringue peaks on a whisk

For the cupcakes;

  1. Beat the butter, sugar, lemon zest and vanilla together until creamy and pale.
  2. Add the eggs, one at a time, beating between each addition until fluffy.
  3. Add the milk and flour and fold until just combined.
  • butter, sugar and lemon zest in a glass bowl
  • butter mixture in a glass bowl
  • ingredients for lemon cupcakes in a glass bowl
  • cupcake batter beaten in a bowl

4. Divide the mixture into 12 paper cases. Bake the cupcakes for around 15-20 minutes, or until a wooden skewer inserted into the middle comes out clean.

  • cupcake batter in paper cases
  • finished cupcakes in a baking tray

To assemble;


Allow the cupcakes to cool. Then, hollow them out using a small, sharp knife. Use a small spoon to scoop out the middle, around ⅔ deep so that the lemon filling doesn’t fall out of the bottom. Leave the edges of the cupcake in place to hold the lemon curd.

Spoon in the lemon filling until level with the top of the cupcakes.

  • top view of cupcakes with centres removed
  • a spoon dropping lemon curd into hollowed out cupcakes

Then, pipe with meringue and toast the top using either a hand-held blow torch (made for cooking), or a hot grill/broiler. The meringue will toast very quickly, so whichever option you choose you will need to keep a close watch!

  • a piping nozzle piping meringue onto a cupcake
  • a blow torch toasting meringue on a cupcake

Full ingredient list and instructions are found in the recipe card below.

Expert tips

  • It is easiest to use a hand-held blowtorch to toast the top of the meringue frosting. This is because you can ensure that the top and sides are evenly toasted. If you don’t have a mini blow torch, the cupcakes can also be placed under a hot grill/broiler until lightly browned. However, you will need to keep an eye on them as they will brown very quickly!
  • If using a hand-held blowtorch, watch that the paper cupcake bases don’t catch fire!
  • Make the lemon curd ahead of time and keep it in the fridge for up to 2 months (if stored in properly sealed, sterlised jars). Once opened, consume within 1-2 weeks. You can also use store-bought lemon curd if you’re in a pinch.
  • Wait until the cupcakes have cooled to fill them with the lemon curd. The curd should also be cooled, or it will soak into the cupcakes rather than sitting in the middle.
  • Decorate the cupcakes by sprinkling with extra lemon zest over the meringue for additional lemon flavour.
  • While the meringue is toasted, the egg whites may still be un-cooked depending on toasting time, so may not be suitable for those with specific food needs. Please check before consuming! Toast the tops a little longer if needed. Or if you need cooked meringue, you can use an Italian meringue recipe to pipe over the top. This recipe uses a sugar syrup to cook and stabilise the meringue.
  • Storage: store the cupcakes in the fridge for around 3 days.

FAQs

Do cupcakes with lemon curd need to be refrigerated?

In short, yes. This is because both the lemon curd and meringue frosting elements need to be kept refrigerated for safe consumption. You can keep these cupcakes in the fridge for up to 3 days. If you prefer eating the cupcakes at room temperature, you can remove them from the fridge 30 minutes before eating.

How do you know when lemon curd is done?

The whole process of cooking lemon butter can take 10-15 minutes of continual whisking over heat. This is because the eggs will thicken as the mixture cooks. And the butter will help the curd to thicken further as it cools in the fridge. As you cook the curd, at first it will be very runny and foamy. As the curd starts to thicken over the heat, the whisk will start to leave marks in the curd. Once it reaches a honey-like consistency, you can remove it from the heat and add it to sterilised jars where it will continue to thicken in the fridge.

a lemon curd cupcake topped with meringue cut in half, showing the lemon curd filling.

Related recipes

  • Mint Aero Cupcakes (Choc Mint)
  • Pink Lemonade Cupcakes Recipe
  • Caramel Apple Pie Cupcakes
  • Homemade Lemon Meringue Pie

Tried this recipe? Please leave a star ⭐⭐⭐⭐⭐ rating or leave a review below and let me know how you went!

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close up of a lemon cupcake topped with toasted meringue and lemon slices

Lemon Meringue Cupcakes

When life gives you lemons, make a big batch of lemon filled cupcakes! These lemon meringue cupcakes are everything you love about lemon meringue pie, but in cupcake form. They are made with a soft, lemony vanilla cake base, filled to the brim with homemade lemon curd and topped with a lightly toasted meringue frosting. Lemon lovers rejoice, these cupcakes are just for you!
5 from 9 votes
Print Pin Rate
Course: baking, Dessert
Cuisine: Australian
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 15 minutes
Total Time: 40 minutes
Servings: 12
Calories: 481kcal
Author: Andrea Geddes
Prevent your screen from going dark

Ingredients 
Metric – US Customary
 

For the lemon curd filling

  • 6 eggs whole, lightly beaten
  • 1 ½ cups sugar
  • ¾ cup lemon juice
  • 1 cup butter around 190 grams, cut into cubes

For the cupcakes

  • ⅓ cup butter softened at room temperature (about 100 grams)
  • 1 cup caster sugar
  • 2 tsp lemon zest
  • 1 tsp vanilla vanilla bean paste or essence
  • 2 eggs room temperature
  • 1 ¾ cup self raising flour
  • ⅔ cup milk

For the meringue

  • 4 egg whites
  • 1 cup caster sugar

Instructions

For the lemon curd filling

  • **Where possible, make the lemon curd ahead and store it in the fridge to save time.
  • Prepare a small saucepan with shallow water over low heat until gently bring to a low simmer.
  • In a large glass or other heat-proof bowl, whisk the eggs and sugar together until combined.
  • Carefully place the bowl over the top of the saucepan, so that it sits over the top. The top of the water should not touch the bottom of the bowl.
  • While over the heat, carefully whisk the lemon juice into the egg mixture and continue to whisk.
  • Add the butter and whisk continually over heat until the butter melts and the mixture becomes smooth and thickens. This will take around 10-15 minutes. Once thickened (the consistency of honey), remove the lemon curd from the heat and transfer to sterilised glass jars to cool. The lemon curd will continue to thicken as it cools.

For the cupcakes

  • Pre-heat oven to 180 °C/356 F and line a 12 hole cupcake tray with paper cupcake cases.
  • Beat the butter, sugar, lemon zest and vanilla together in a large mixing bowl until soft, fluffy and pale.
  • Add the eggs, one at a time, beating between each addition until the eggs are incorporated and the mixture is fluffy.
  • Add half of the flour and half of the milk and stir until just combined. Add the remaining flour and milk and stir until just combined. Be careful not to over-beat.
  • Divide the mixture evenly into the patty cases using an ice cream scoop or spoon.
  • Bake in the oven for 15-20 minutes, or until the cupcakes are completely cooked through. You can test them by gently pressing the top of one of the cupcakes. If it is spongy and firm to touch, then the cupcakes are ready.
  • Transfer the cupcakes to a wire rack and allow them to cool completely. 

For the meringue

  • Beat the egg whites in a mixer (or with electric or hand held beaters) until stiff peaks form. The peaks should be stiff enough to hold their shape without moving. Gradually and slowly add the sugar, beating continuously, until combined.
  • Continue to beat for 1-2 minutes, until the mixture is glossy.

To assemble

  • Using a sharp knife, carefully cut holes out the middle of each cupcake (around ⅔ deep).
  • Pipe or spoon the cooled lemon filling into the middle of the cupcakes, until the filling is level with the top of the cupcake.
  • Pipe the meringue over the top. Use your creativity here! Scoop, dollop, pipe or peak your meringue over the top of the cupcakes. Piping gives a nice, finished look, or you can use a spoon to create stiff peaks.
  • To toast the meringue, use a hand held blowtorch or place the cupcakes on a tray under a hot grill/broiler for 1-2 minutes, or until the tops have become a light golden brown colour. If using a grill/broiler, keep a close watch on the meringue to prevent burning!
  • These cupcakes are best eaten in the first day or two, but can be kept in the fridge for around three days.

Notes

  1. It is easiest to use a hand-held blowtorch to toast the top of the meringue frosting. This is because you can ensure that the top and sides are evenly toasted. If you don’t have a mini blow torch, the cupcakes can also be placed under a hot grill/broiler until lightly browned. However, you will need to keep an eye on them as they will brown very quickly!
  2. If using a hand-held blowtorch, watch that the paper cupcake bases don’t catch fire!
  3. Make the lemon curd ahead of time and keep it in the fridge for up to 2 months (if stored in properly sealed, sterlised jars). Once opened, consume within 1-2 weeks. You can also use store-bought lemon curd if you’re in a pinch. You can read more tips on making lemon curd and sterilising jars in this post here.
  4. Wait until the cupcakes have cooled to fill them with the lemon curd. The curd should also be cooled, or it will soak into the cupcakes rather than sitting in the middle.
  5. Decorate the cupcakes by sprinkling with extra lemon zest over the meringue for additional lemon flavour.
  6. While the meringue is toasted, the egg whites may still be un-cooked depending on toasting time, so may not be suitable for those with specific food needs. Please check before consuming! Toast the tops a little longer if needed. Or if you need cooked meringue, you can use an Italian meringue recipe to pipe over the top. This recipe uses a sugar syrup to cook and stabilise the meringue.
  7. Storage: store the cupcakes in the fridge for around 3 days.
  8. Please note that the nutrition information is based on this recipe being made into 12 cupcakes, with each cupcake being one serve. The nutritional information is an estimate only and does not take into account any cream or other sides served with the cupcakes.
  9. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition

Calories: 481kcal | Carbohydrates: 74g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 138mg | Sodium: 75mg | Potassium: 131mg | Fiber: 1g | Sugar: 60g | Vitamin A: 639IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 1mg
Tried this Recipe? Pin it Today!Mention @TheCookingCollective or tag #thecookingcollective!

Update Notes: This recipe was originally published in March 2019, but was re-published with new information and photos in August 2021.

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Reader Interactions

Comments

  1. Shilpi & Etienne says

    September 15, 2021 at 11:50 am

    These cupcakes look divine! We love lemon meringue in any shape or form in our house! You make the recipe look so doable with your step by step instructions and pictures!

    Reply
    • Andrea Geddes says

      September 23, 2021 at 11:48 pm

      Hello! Thank you so much! They are such a pretty cupcake. And I’m so glad you found the steps helpful. Have a great day! Andrea.

      Reply
  2. Sarah says

    September 12, 2021 at 1:17 am

    5 stars
    Cupcakes and lemon meringue, what an awesome combination! These would be fantastic for morning tea or a kids party 🙂

    Reply
    • Andrea Geddes says

      September 13, 2021 at 11:08 pm

      Thanks Sarah! It is such a great combo and you are right- perfect for parties! I hope you enjoy them! Andrea 🙂

      Reply
  3. Gavin Sutherland says

    September 08, 2021 at 10:47 pm

    5 stars
    This is literally made for my family! My wife LOVES lemon meringue and Olivia loves making cupcakes!! Looks like I could make the 2 women in my life happy when I whip these up 😉

    Reply
    • Andrea Geddes says

      September 10, 2021 at 1:08 am

      It sounds like you definitely have to give them a go Gavin! I hope they enjoy them 🙂

      Reply
  4. Sylvie says

    September 07, 2021 at 11:38 pm

    5 stars
    Sooo love the sound of these cupcakes and they look so so cute too! They would be perfect for a fancy afternoon tea party

    Reply
    • Andrea Geddes says

      September 10, 2021 at 1:11 am

      Hi Sylvie! Thank you so much. They are definitely perfect for fancy afternoon tea.

      Reply

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