Lemon meringue cupcakes recipe

(64 ratings)

Our lemon meringue cupcakes are filled with lemon curd and have a fluffy lemon zest meringue topping.

lemon meringue cupcakes with lemon curd filling
(Image credit: Getty Images)
Preparation Time15 mins
Cooking Time25 mins
Total Time40 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories278 Kcal14%
Sugar32.4 g36%
Fat9.4 g13%
Saturated Fat2.6 g13%
Protein4.5 g9%
Carbohydrates44.1 g17%

These lemon meringue cupcakes look impressive but they take under an hour to make. 

Looking for a new favourite cupcake recipe? Our lemon meringue cupcakes take the flavours from the popular dessert and turn them into joyful little cakes. For the best flavour and texture we recommend eating the cupcakes on the day of baking. 


  • 200g self-raising flour
  • 1tsp baking powder
  • 120g butter
  • 150g caster sugar
  • Zest of 1 lemon, grated
  • 2 medium eggs
  • 60ml milk
  • 3-4 tbsp lemon curd

For the meringue topping:

  • 200g caster sugar
  • 3 medium egg whites
  • Zest of 1 lemon, grated




  1. Heat the oven 180C (160C fan ,Gas 4). Line a 12-hole muffin tin with paper cupcake cases.
  2. Sift the 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.
  3. 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. Increase the oven temperature to 200C (180C fan, Gas 6).
  4. Once cooled, use a knife to cut a circle in the centre of the cupcake - be careful not to go all the way to the bottom of the cupcake. Remove the sponge and add a teaspoon of lemon curd into each cupcake. Replace the sponge ‘lid’ on top of the lemon curd.
  5. To make the meringue topping, sprinkle the caster sugar over a clean baking tray and put it in the oven for 8 minutes or until the edges of the sugar brown slightly.
  6. Meanwhile, whisk the egg whites together to form soft peaks. Gradually add the toasted sugar and continue to whisk until stiff peaks. Add the grated zest and continue to whisk until fully combined.
  7. Transfer the meringue to a piping bag fitted with a round nozzle or simply snip the end of the bag with some sharp scissors.
  8. Pipe swirls of the meringue onto the cupcakes. Use a mini blow torch to gently toast the meringue topping, taking care not to burn it. If you don’t have a blow torch read our tips for an alternative method.

Top tips for making lemon meringue cupcakes

The cupcakes are topped with a regular meringue but if you want something more stable and glossy we recommend making an Italian meringue. This involves making a sugar syrup and slowly pouring it into whipped egg whites.

Read our full guide on how to make Italian meringue and continue reading for more tips.

How do I make my meringue light and airy?

Make sure your eggs are at room temperature before you beat them. If you normally keep your eggs in the fridge, take them out a full hour before you need them. Or gently warm in a bowl of warm water. Separate them while they're still cold (it makes it easier), then allow the whites to come up to room temperature before you use them.

Before you add the sugar make sure your eggs are at stiff peaks and add the sugar one tablespoon at a time. Add the sugar slowly and make sure each addition is fully incorporated before adding the next. 

What can I use if I don't have a mini blowtorch?

You can lightly toast the meringue under the grill instead. We recommend piping the meringue right up to the edge of the cupcake case to ensure no sponge is exposed. The cake could scorch if uncovered. We also recommend flattening and peaks and tips because these will burn under a grill before the meringue is crunchy and golden all over.

Put the cupcakes on a baking tray. Slide this under a hot grill and check them every 10-20 seconds. Watch them very closely so they don't burn.

Can you refrigerate toasted meringue?

If you put the cupcakes with the toasted meringue topping in the fridge, the meringue will likely weep and become soggy. You will lose the crunchy texture that is achieved from blowtorching. If you need a recipe that will last for longer than one day un-chilled, make the cupcakes with an Italian meringue topping.

For the best results we recommend using a blowtorch to cook the meringue topping. You can buy lots of small options if you need something that’s easy to store.

ProCook Cooking Blowtorch - View at ProCook

ProCook Cooking Blowtorch - View at ProCook

This refillable blowtorch is easy to hold and has a trigger ignition. The flame works at any angle which is very useful when using it to finish your cakes and bakes. There is a safety nozzle and anti-flare flame. 

If you like this recipe you should make our lemon drizzle cake which has a similar flavour but is a loaf shape for easy slicing. Alternatively our lemon cupcakes are a nice option. This vanilla cupcake recipe is one of our most popular recipes on the site. 

Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.