Each soft lemon-infused sponge is topped with crisp white meringue peaks and filled with a citrus lemon curd filling.
These mouth-watering lemon meringue cupcakes take just 15-20 minutes to bake. The crisp crunch of the meringue topping and the lightness of the lemon sponge works perfectly together. This cupcake recipe (opens in new tab) is best made and served on the same day for the best flavour and texture.
Ingredients
For the cupcakes:
200g self-raising flour
1tsp baking powder
120g butter
150g caster sugar
Zest of 1 lemon, grated
2 medium eggs
60ml milk
For the filling:
3-4tbsp lemon curd
For the meringue icing:
200g caster sugar
3 medium egg whites
Zest of 1 lemon, grated
Large piping bag fitted with 12mm (½in) plain piping tube
WEIGHT CONVERTER
grams
to
cups
Method
Preheat the oven 180C/Gas 4. Line a 12-hole muffin tin with paper cupcake cases.
Sift self-raising flour and baking powder together and set aside. Cream the butter and sugar together until light and fluffy. Add the grated lemon zest and eggs, one at a time, beating well after each addition.
Add 100g of the flour, then 60ml milk, and beat. Add the rest of the flour and beat. Spoon the batter into the cupcake cases. Bake for 15-20 minutes, or until a cocktail stick inserted in the cupcakes comes out clean. Leave on a wire rack to cool.
Once cooled, use a knife to cut a circle in the center of the cupcake - make sure you don’t cut the bottom of the cupcake, however. Remove the sponge and add a teaspoon of lemon curd into each cupcake. Replace the sponge-like ‘lid’ on top of the lemon curd.
To make the meringue topping, preheat the oven to 200C/Gas 6. Place the caster sugar in the center of a baking tray. Place in the oven for 8 minutes or until the edges of the sugar brown slightly.
Meanwhile, whisk the three egg whites together to form soft peaks. Gradually add the sugar and continue to whisk until stiff peaks. Add the grated zest and continue to whisk until fully combined.
Pipe the meringue topping onto the cupcakes using a piping bag fitted with a round tip. Use a mini blow torch to gently toast the meringue topping, taking care not to burn it.
Top tips for making lemon meringue cupcakes
If you don’t have a mini blow torch, you could lightly toast the meringue topping in the oven instead. Place the cupcakes on a baking tray and cook in the oven for about 5-7 mins, or until the meringue is just starting to turn golden.
Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
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