Easy Lemon Meringue Cupcakes

Discover how to make these easy and delicious lemon meringue cupcakes recipe, just as irresistible as my lemon meringue cake! Start with a base of moist lemon cupcakes, filled with homemade lemon curd filling, and topped with a fluffy meringue topping.

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

Savor the taste of these lemon meringue cupcakes, where tangy citrus and sweet meringue come together in a delectable treat, just like my favorite lemon meringue tart or the irresistible mini lemon curd tarts.

Imagine biting into a batch of lemon-infused cupcakes, each one filled with a burst of tangy lemon curd at its core. Then, envision them topped with a generous dollop of creamy Swiss meringue frosting, adding a velvety sweetness that perfectly complements the zesty citrus flavors.

These cupcakes are a dream for all lemon lovers 🍋, striking a perfect balance between sweetness and tanginess that's sure to be enjoyed on any special occasions.

Craving more lemon desserts? Give these a try: Lemon curd mascarpone cupcakes, lemon loaf cake, glazed lemon bund cake, mini lemon bundt cake, iced lemon muffins, strawberry lemonade cupcakes.

Ingredients Notes

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

• Lemon cupcakes: Cake flour, baking powder, baking soda, salt, unsalted butter softened, granulated sugar, fresh lemon juice, and lemon zest, room-temperature large eggs, vanilla extract, and milk.
• Lemon filling: My lemon curd is made with the remaining egg yolks from the Swiss meringue and a complement of a whole egg, granulated sugar, fresh lemon juice and zest, and softened butter.
• Swiss meringue: A super-simple recipe prepared with egg whites, granulated sugar, vanilla extract, and salt.

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!

Lemon cupcakes

• 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.

Lemon filling

• 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.

Meringue Topping

• 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.

Cupcakes assembly

• 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 make these cupcakes in advance?

You can prepare the lemon cupcakes and lemon curd in advance and keep them in the fridge, then make the meringue at the last minute, or prepare the whole recipe the day before and leave the cupcakes in the fridge.

How do I prevent the meringue from weeping?

The meringue must be completely cooled and so must the cupcakes, it's the change in temperature that can cause weeping, so make sure you keep them in an airtight tin in the fridge.

Can I use store-bought lemon curd?

Yes, you can use store-bought lemon curd or use another citrus jam if you're short on time, but homemade lemon curd adds a fresher flavor.

Can I toast the meringue without a torch?

To toast the meringue without a torch, place the cupcakes under the broiler in the oven for a few minutes until the meringue is golden brown. Keep a close eye to prevent burning. (you can lightly freeze the cupcakes for a few minutes before placing them under the girll).

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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