Lemon meringue cupcakes sound like a delightful treat! Here’s a recipe to make them:


For the Cupcakes:

  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1/2 cup milk

For the Lemon Curd Filling:

  • 1/2 cup fresh lemon juice
  • Zest of 1 lemon
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3 tablespoons unsalted butter

For the Meringue Topping:

  • 3 large egg whites
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cream of tartar


  • Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  • Beat in the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cupcakes are baking, prepare the lemon curd filling. In a small saucepan, combine the lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and let cool.
  • Once the cupcakes are baked and cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Fill the cavities with the prepared lemon curd.
  • To make the meringue topping, place the egg whites and cream of tartar in a clean, dry mixing bowl. Beat on high speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
  • Pipe or spread the meringue topping over the filled cupcakes.
  • If desired, use a kitchen torch to lightly toast the meringue.
  • Serve and enjoy your delicious lemon meringue cupcakes!


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