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Lemon Meringue Cupcakes

zesty lemon cupcakes filled with lemon curd, topped with meringue
Author Let's Talk Mommy


Cupcake Batter

  • 115 g 4oz Butter
  • 115 g 4oz caster sugar
  • 2 large eggs
  • 140 g 5oz self-raising flour
  • ½ tsp baking powder
  • ½ lemon zested
  • 1 tbsp lemon juice
  • 1 cup lemon curd store bought or homemade

Meringue Topping

  • 4 large egg whites room temperature
  • 6 Tbsp sugar


Cupcakes & Filling

  1. Preheat oven to 180 C / 350 F
  2. In large bowl, sift together flour, baking powder, and sugar
  3. Add butter and mix together
  4. Add eggs, and lemon juice , zest and mix together for 2-3 minutes
  5. Fill 16 cupcake liners a quarter full or I use a 1/4 measuring cup so they are all the same size
  6. Bake for 15 minutes or until tops bounce back after lightly pressing
  7. Cool on wire rack
  8. Using a cupcake corer or back of a spoon remove middle of cupcakes
  9. Pipe in lemon curd into each cupcake until it just comes to the surface

Meringue Piping

  1. In a large bowl beat egg whites until smooth and fluffy
  2. Slowly add sugar, little by little and beat in between
  3. Beat until shiny and thick with no sugar granulates left
  4. Spoon into large piping bag and pipe on top of cupcakes with one big swirl or small mini peaks
  5. Immediately place cupcakes in oven at 180 C/ 350 F for 4-5 minutes until meringue turns brown or alternatively use a blow torch to scorch the the peaks on top.

Recipe Notes

For those that prefer frosting to meringue topping pipe vanilla frosting in the shape of mini meringue peaks for the same great look and effect but a different taste.