Lemon meringue cupcakes

This a great way to combine a classic lemon meringue pie with cake, and easy to portion out at work (no knives needed). The meringue topping is sweet but less of a sugar hit than normal buttercream, and the hidden surprise of lemon curd inside provides a nice contrast.


For the lemon curd:
2 lemons, zest and juice
100g caster sugar
50g butter
2 eggs, plus 1 egg yolk
(Or you can just use lemon curd from a jar!)

For the cupcakes:
110g room temperature butter
110g caster sugar
2 medium eggs
1 teaspoon vanilla essence
zest and juice of 1 lemon
110g flour
2 teaspoons baking powder
pinch salt
1-2 tablespoons milk, as needed

For the meringue:
2 egg whites (if using dehydrated egg whites, follow the pack instructions and then use as fresh)
100g sugar


For the lemon curd (can be made in advance and kept in the fridge):

  • Cube the butter and place in a heatproof bowl with the lemon zest, juice and the sugar.
  • Sit the bowl over a pan of gently simmering water, making sure the water does not touch the bottom of the bowl.
  • Stir the mixture occasionally until all the butter has melted.
  • Lightly whisk the eggs and yolk, and add them into the bowl.
  • Whisk until everything is combined, then cook for 10 minutes, stirring occasionally, until the mixture is thick and creamy (it should coat the back of a spoon). If it doesn’t thicken, try turning the heat up slightly and keep checking.
  • Remove the thickened lemon curd from the heat and stir occasionally as it cools.

For the cupcakes:img_2590

  • Pre-heat the oven to 180C, and prepare your cake cases in tins.
  • Cream the butter and sugar together until light and fluffy.
  • Mix in the eggs, vanilla essence, and lemon zest and juice.
  • In a separate bowl, sift the flour, baking powder, and salt together.
  • Add the flour mix and gently stir in. If the batter is very thick, add some milk.
  • Fill the cake cases about 2/3 full each.
  • Bake for 14 minutes or until a toothpick comes out clean.
  • Cool the cakes.
  • Cut out the tops with a small spoon, fill the hole with lemon curd, and replace the tops.


For the meringue:IMG_2592.JPG

  • Whisk the egg whites until they form stiff peaks.
  • Add the sugar gradually, whisking until it is all combined.
  • Pipe or spoon the meringue on top of the cakes, covering the cut you made for the lemon curd.
  • Brown the meringues under the grill or use a chef’s torch. Be careful as they can go from uncooked to burnt very quickly so you must keep a close eye on them!

Note: Keep the finished cupcakes in the fridge, but bring them to room temperature an hour or two before serving.

2 Comments Add yours

  1. berniemiles says:

    They look amazing!


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