Lemon Meringue Cupcakes: A Citrusy Delight with a Cloud-Like Finish

There’s something irresistibly delightful about the combination of tart lemon and sweet, airy meringue. These Lemon Meringue Cupcakes take all the best parts of the classic lemon meringue pie and transform them into a handheld, bite-sized treat. Each cupcake features a soft and buttery lemon cake base, a tangy lemon curd filling, and a fluffy, toasted meringue topping that melts in your mouth.

These cupcakes are perfect for special occasions, afternoon teas, or whenever you crave a refreshing, citrusy dessert. The contrast between the tangy lemon curd and the sweet meringue creates an explosion of flavors in every bite. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and rewarding, with tips to ensure a flawless outcome.

Ingredients

Ingredient	Quantity
For the Cupcakes:
Unsalted butter (softened)	½ cup (113g)
Granulated sugar	1 cup (200g)
Eggs	2 large
All-purpose flour	1 ½ cups (190g)
Baking powder	1 ½ tsp
Salt	¼ tsp
Whole milk	½ cup (120ml)
Fresh lemon juice	2 tbsp
Lemon zest	1 tbsp
Vanilla extract	1 tsp

| For the Lemon Curd Filling: | |
| Egg yolks | 4 large |
| Granulated sugar | ½ cup (100g) |
| Fresh lemon juice | ⅓ cup (80ml) |
| Lemon zest | 1 tsp |
| Unsalted butter (cubed) | 3 tbsp |

| For the Meringue Topping: | |
| Egg whites | 3 large |
| Granulated sugar | ½ cup (100g) |
| Cream of tartar | ¼ tsp |
| Vanilla extract | ½ tsp |

Ingredient Notes and Substitutions

• Flour Alternative: For a gluten-free version, use a 1:1 gluten-free flour blend.
• Milk Swap: Use almond or oat milk for a dairy-free option.
• Meringue Stability: Cream of tartar helps stabilize the meringue, but lemon juice can be used as an alternative.
• Shortcut Option: If you’re short on time, store-bought lemon curd works, but homemade gives the best flavor.

Equipment Needed

• Electric mixer or stand mixer – Ensures a smooth batter and stiff meringue peaks.
• Mixing bowls – Separate bowls for batter, curd, and meringue.
• Saucepan – For making the lemon curd.
• Cupcake tin and liners – To shape and bake the cupcakes.
• Piping bag with a round tip – For filling cupcakes and decorating with meringue.
• Kitchen torch (optional) – For toasting the meringue to perfection.

Step-by-Step Instructions

1. Bake the Cupcakes

1. Preheat oven to 350°F (175°C). Line a cupcake tin with liners.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In another bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well.
4. Stir in vanilla extract, lemon zest, and lemon juice.
5. Alternate adding the dry ingredients and milk, mixing just until combined.
6. Divide batter into cupcake liners, filling each about ¾ full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.

2. Prepare the Lemon Curd

1. In a heatproof bowl, whisk together egg yolks, sugar, lemon juice, and lemon zest.
2. Place over a saucepan of simmering water (double boiler method) and stir continuously for 5-7 minutes, until thickened.
3. Remove from heat and stir in butter, allowing it to melt completely.
4. Strain through a sieve for a silky texture. Cover and refrigerate until needed.

3. Make the Meringue

1. In a clean, dry bowl, beat egg whites and cream of tartar on medium speed until frothy.
2. Gradually add sugar, continuing to beat until stiff, glossy peaks form.
3. Mix in vanilla extract.

4. Assemble the Cupcakes

1. Use a small knife or cupcake corer to remove the center of each cupcake.
2. Fill each cavity with about 1 teaspoon of lemon curd.
3. Pipe or spoon meringue on top of each cupcake.
4. Use a kitchen torch to lightly brown the meringue (or broil in the oven for 1-2 minutes).

Tips and Variations

• Ensure Stable Meringue: Always use a clean, grease-free bowl when whipping egg whites.
• Extra Tangy? Add more lemon zest or a pinch of citric acid to the curd.
• Vegan Version: Use aquafaba (chickpea water) for the meringue and replace eggs with a plant-based egg replacer in the cupcake.
• Chocolate Twist: Add white chocolate chips to the batter for a sweet contrast.
• Berry Addition: Swirl raspberry jam into the lemon curd for an extra fruity punch.

Serving Suggestions

• Plating: Serve on a white or pastel plate to highlight the golden meringue.
• Garnish: Top with a lemon zest curl or fresh berries for a pop of color.
• Dipping Sauce: A raspberry coulis or whipped cream complements the tangy filling.

Pairings

• Drinks: Best enjoyed with Earl Grey tea, sparkling lemonade, or prosecco for a classy pairing.
• Cocktails: Try a lemon drop martini or a gin fizz to enhance the citrusy notes.

Storage and Reheating

• Refrigeration: Store cupcakes in an airtight container for up to 3 days.
• Freezing: Cupcakes (without meringue) freeze well for up to 2 months.
• Reheating: Bring to room temperature before serving; torch meringue again for a fresh touch.

Nutritional Information (Per Serving)

• Calories: ~250
• Fat: 10g
• Carbohydrates: 35g
• Protein: 3g
• Sugar: 25g
• Allergens: Eggs, dairy, gluten

Nutrition information is automatically calculated and should only be used as an approximation.

Conclusion

Lemon Meringue Cupcakes are the perfect blend of tangy, sweet, and airy textures, making them an irresistible treat for any occasion. The buttery lemon-infused cake pairs beautifully with the zesty curd, while the fluffy, toasted meringue adds an elegant finishing touch. Whether you’re baking these for a celebration or simply indulging in a citrusy dessert, this recipe offers a delightful twist on the classic lemon meringue pie in a convenient, handheld form.

If you try this recipe, let us know how it turns out! Share your photos, variations, or any creative twists you add to these cupcakes. Whether you choose to stick to the classic version or experiment with different flavors, these cupcakes are sure to impress. Happy baking, and enjoy every bite of this citrusy delight!