Lemon Meringue Cupcakes

These citrusy lemon meringue cupcakes are moist and fluffy, filled with homemade lemon curd and topped with toasted meringue. They are just like lemon meringue pie, in cupcake form – and every lemon lover’s dream!

Jump to:

• Why you’ll love this recipe
• Ingredients you will need
• Step by step instructions
• Expert tips
• FAQs
• Related recipes
• Lemon Meringue Cupcakes

Why you’ll love this recipe

• Easy to make – made from scratch with fresh lemon juice and zest and a few simple pantry ingredients.
• Make ahead – the lemon curd filling and the cupcakes can be made ahead of time and assembled later.
• Fun to decorate.
• So delicious – fluffy, moist and so pretty, every bite is busting with bright lemon flavour. And they are so simple and easy to make!
• Perfect for any occasion – they are the perfect treat for Mother’s Day, bridal showers, birthdays or any special occasion.
• A perfect balance of sweet and tart.

If you love lemon desserts, try my lemon poppyseed cake, lemon curd slice and lemon slice as well!

Ingredients you will need

** 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 – use real, unsalted butter to control the amount of salt added to the cakes. Make sure it is softened at room temperature before mixing, so it is easier to cream.
• Lemons – fresh lemon juice and zest are used 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. Don’t use bottled lemon juice, it won’t taste the same.
• Vanilla – vanilla bean paste or vanilla extract used to add flavour to the cupcake base.
• Caster sugar – superfine caster sugar is used for the meringue topping. Fine sugar will dissolve more easily into the egg whites, making a smooth, marshmallow-like meringue. Regular granulated white sugar can make the meringue grainy.
• Eggs – add structure and richness to the cupcakes. Eggs are also used for the meringue and to thicken the lemon curd. Make sure the eggs are at room temperature. This allows them to incorporate more easily into the batter.
• Plain flour – plain, all-purpose flour provides structure to the cupcakes. Sift the flour and measure it accurately, for best results. Adding too much flour will result in dry cupcakes.
• Baking powder – to help the cupcakes rise. Make sure it’s fresh and replace it from your pantry if it has expired.
• Buttermilk – gives the cupcakes a tangy flavour and makes the cupcakes moist and tender. You can make your own buttermilk by mixing 2 teaspoons of lemon juice or vinegar into every 1 cup of milk. Stir and set aside for 5-10 minutes to curdle.
• Cream of tartar – helps to stabilise the whipped egg whites, creating a sturdier meringue.

Step by step instructions

Full ingredient notes and quantities can be found in the detailed recipe card below. But here is a brief overview of what you can expect;

Make the lemon curd filling;

The lemon curd can be made 1-2 days in advance and kept in the fridge, for easy assembly.

1. Whisk the eggs and sugar together in a large, heat-safe bowl.
2. While whisking, add the lemon juice until combined.
3. Add the cubes of butter and place the bowl over a saucepan of simmering water (double boiler). The bowl should be able to rest over the top of the saucepan snugly, without steam escaping from the sides. The bottom of the bowl should not be touching the boiling water.
4. Whisk continually over low-medium heat until the lemon curd becomes smooth and thick. This will take around 10-15 minutes. Transfer the curd into a bowl.
5. Cover the top of the lemon curd with plastic wrap to prevent a skin forming on the top.

Make the cupcakes;

1. Cream the butter, sugar and lemon zest together until creamy and pale.
2. Add the eggs (one at a time) and vanilla, beating between each addition. The mixture should be golden and fluffy.
3. Add the flour, baking powder and salt and mix until just combined.
4. Mix in the buttermilk and lemon juice until the mixture is just combined.
5. Transfer to a lined cupcake tray and bake until golden and fluffy.

Once the cupcakes have cooled completely, cut a hole in the centre of each and fill with the chilled lemon curd. A piping tip or apple corer is a handy way to cut the centres.

Make the meringue;

1. Beat the egg whites in a clean, dry bowl until they thicken and form soft peaks.
2. While beating, gradually add the caster sugar and a pinch of cream of tartar. Beat for a further 1-2 minutes, until the mixture is glossy, thick and forms stiff peaks. The mixture should be able to stand on its own, without falling or losing its shape.

Make sure there are no traces of egg yolk or fat in the mixing bowl when making the meringue.

To assemble, pipe the meringue onto the cupcakes. Use a culinary blowtorch (or grill/broiler) to toast the top of the meringue.

Expert tips

• Measure your flour correctly! Adding too much flour is a common mistake that can cause dry, dense cupcakes. The best way to measure the flour accurately is to use kitchen scales. However, if you don’t have them, fluff the flour with a spoon, sprinkle it into the measuring cup and use a knife to level it off.
• Room temperature ingredients are always best. They will more easily incorporate into the cupcake batter and room temperature egg whites make a fluffier, more stable meringue.
• Don’t overmix the batter. Mix until the batter is just combined. A few little pockets of flour are ok.
• Homemade lemon curd is super easy, cheap to make and tastes better than store-bought curd. But if you’re short on time, store-bought curd can be used instead. I recommend making it in advance and storing it in the fridge, ready to fill the cupcakes.
• Make sure the cupcakes are completely cooled before adding the lemon curd. Otherwise, the curd will melt.
• Make sure there are no traces of egg yolk or fat in the bowl used to make the meringue. Fat can minimise the egg whites’ ability to fluff into stiff peaks.
• To toast the meringue, I use a kitchen blowtorch. Take care to keep fingers out of the way and hold the flame 2-3 cm away from the meringue to avoid burning. The paper cupcake liners can burn, but can be easily blown out. Alternatively, you can pop the cupcakes under a hot grill for a few minutes, until browned on top.
• While the meringue is toasted on the outside, the egg whites may still be under-cooked (depending on toasting time). This may not be suitable for those with specific dietary needs. If you require cooked meringue, you can use an Italian meringue recipe to pipe over the top. Italian meringue uses sugar syrup to cook and stabilise the meringue.
• The cupcakes are best eaten at room temperature. So, if you are keeping them in the fridge, let them come back to room temperature before enjoying.

FAQs

Related recipes

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

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Instagram and Pinterest for the latest recipes and news.

Are you following us on Facebook, Instagram and Pinterest?

Update Notes: This recipe was originally published in March 2019, but was re-published with new information and photos in May 2024.