Lemon Meringue Cupcakes with Lemon Curd Filling

Lemon Meringue Cupcakes blend the classic charm of lemon meringue pie into a perfectly balanced, bite-sized dessert — just like my lemon meringue cake, but in cupcake form. These moist lemon cupcakes hide a gooey lemon curd center and are topped with a lightly toasted meringue. Bright, indulgent, and easy to make — perfect for spring and summer celebrations.

Jump to:

• Why you'll love this recipe
• Ingredients Notes
• How To Make Lemon Meringue Cupcakes
• Tips for this recipe
• Storage instructions
• Variations & Substitutions
• Recipe Questions
• More Cupcake Recipes
• Easy Lemon Meringue Cupcakes

Inspired by the classic lemon meringue tart, these lemon meringue cupcakes are a fun, individual version of the dessert we all know and love. Same sweet-tart lemon curd, same fluffy meringue topping — but in cupcake form!

They start with soft lemon cupcakes that are filled with a gooey center of homemade lemon curd. On top, a swirl of smooth Swiss meringue gets lightly toasted for that golden finish we love in a traditional pie.

If you're a lemon dessert fan, you're going to love these. They’re sweet, tangy, light, and totally irresistible. I love making them for spring get-togethers, birthdays, or any time I want something fresh and impressive — but still simple enough to bake at home.

Ingredients Notes

You need these ingredients to make these lemon meringue pie cupcakes:

• Cake flour – Creates soft and fluffy cupcakes with a tender crumb.
• Baking powder – Helps the cupcakes rise evenly.
• Baking soda – Adds lift and lightness to the texture.
• Salt – Enhances the overall flavor and balances the sweetness.
• Unsalted butter – Use it softened for a smooth batter and a rich taste.
• Granulated sugar – Sweetens the cupcakes, lemon curd, and meringue.
• Fresh lemon juice – Adds a bright, tangy citrus flavor.
• Lemon zest – Intensifies the lemon taste and adds natural aroma.
• Large eggs – Used whole, as yolks, and whites throughout the recipe for structure and texture.
• Vanilla extract – Adds warmth and depth to the flavor.
• Milk – Keeps the cupcake batter moist and soft.

How To Make Lemon Meringue Cupcakes

Here are some quick visual instructions. Don't forget that the full instructions with the exact ingredients can be found in the main recipe card below!

• Preheat the oven to 350°F/180°C and line a cupcake tin with paper liners.
• In a large mixing bowl, cream together softened butter, granulated sugar, and lemon zest. Add eggs and vanilla, beat until well combined.
• In a separate bowl, Sift together the dry ingredients, flour, baking powder, bicarbonate of soda and salt.
• Gradually alternate adding the milk mixed with lemon juice and the sifted flour mixture until a smooth batter forms.
• Fill the prepared cupcake liners about ¾ full with the cupcake batter.
• Bake the cupcakes for approximately 18-20 minutes or until they are golden brown and cooked through in the center.
• Allow the cupcakes to cool completely on a wire rack.

• Place the egg yolks and whole egg in a heatproof bowl with the granulated sugar, fresh lemon juice, and lemon zest.
• Cook over a double boiler in a small saucepan with simmering water, stirring constantly, until the mixture thickens.
• Remove from heat and add the cold butter pieces, mixing until fully incorporated.
• Transfer to a jar or airtight container and let cool completely.

• Place the egg whites and granulated sugar in a heatproof bowl or in the large mixing bowl of a stand mixer.
• Set the mixing bowl over a medium saucepan of simmering water on medium heat and cook, stirring constantly, for about 4 minutes (until it reaches 131°F/55°C).
• Pour the mixture into the bowl of the mixer or place the bowl back on the mixer base fitted with the whisk attachment, and beat for about 10 minutes at medium-high speed until stiff peaks form in the meringue.

• Remove the center of the cupcakes using a cupcake corer or apple corer and fill the cavity with the cooled lemon curd.
• Pipe a swirl of meringue frosting on top of the cupcakes using a piping bag fitted with a round nozzle.
• Brown the meringue topping with a kitchen torch and let chill your lemon cupcakes for 1 hour before serving.

Storage instructions

In the fridge: Store these cupcakes in the refrigerator for up to 4 days in an airtight container or wrapped in plastic wrap.

Freezing: You can also freeze lemon meringue cupcakes for up to 3 months in the freezer.

Recipe Questions

Can I use store-bought lemon curd instead of homemade?

Yes! While I highly recommend using homemade lemon curd for the best flavor, you can use store-bought in a pinch. Just make sure it’s thick enough to hold inside the cupcakes without leaking.

Do I need a kitchen torch to toast the meringue?

A torch gives the prettiest golden finish, but if you don’t have one, you can carefully broil the cupcakes in the oven for 1–2 minutes. Watch them closely — the meringue browns fast!

Can I make these cupcakes ahead of time?

Yes. You can bake the cupcakes and make the lemon curd 1–2 days in advance. Wait to add the meringue topping until the day you plan to serve them, so it stays fresh and fluffy.

Why is my meringue weeping or shrinking?
This can happen if the sugar didn’t fully dissolve or if the meringue wasn’t baked/toasted enough. Make sure to whisk the sugar and egg whites until completely smooth before whipping to stiff peaks.

Can I make a buttercream topping instead of meringue?
Of course! If you prefer a more stable frosting, lemon buttercream or even a vanilla frosting will work great with the lemon curd center.

More Cupcake Recipes

I hope you love these lemon curd cupcakes with meringue topping. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

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