Lemon Meringue Cupcakes

These Lemon Meringue Cupcakes combine two of our favourite treats.

Lemon Meringue Cupcakes

These Lemon Meringue Cupcakes offer an unusual twist on dessert, combining two of our favourite treats. They are especially good for impressing guests at a party.

Lemon filling

  • 3 egg yolks (reserve whites for meringue)
  • 3/4 cup granulated white sugar
  • 3 tablespoons all-purpose flour
  • pinch of salt
  • 3 tablespoons lemon juice
  • 2 tablespoons lemon zest, loosely packed
  • 1/2 cup water
  • 2 tablespoons unsalted butter, melted


  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 3 tablespoons lemon juice
  • 2 teaspoons baking powder
  • 1teaspoon salt
  • 1-1/2 cups all-purpose flour


  • 3 egg whites
  • pinch of salt
  • 1/4 cup sugar


Make lemon filling: In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about seven minutes; remove from heat and set aside.

Preheat oven to 190 degrees Celsius.

Make cupcakes: Ina medium bowl, beat butter and sugar until light and fluffy; then beat in eggs, lemon juice, baking powder, and salt; finally beat in flour until just combined.

Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 15-16 minutes until the centre of cupcakes firms up; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven).

Meanwhile, make meringue: beat egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don't overdo it).

With a sharp knife, remove centre of each cupcake (about 1" in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core (or treat the weary baker to a tart little snack); fill cupcake centres with lemon filling.

Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving.

Makes: 12 absolutely delicious cupcakes


    To make a comment, please register or login
    11th Mar 2014
    Why can't you state the amount of butter in grams, as the amount of butter can vary from level to rounded, and as regards 'cups', they vary in size depending upon a metric cup, an English cooking cup or, God forbid, an American. This sounds like an American recipe, because they aren't capable of measuring anything in grams (shock horror ) or ounces. when I make the lemon filling for a lemon meringue pie, I use custard powder. This gives it a flavour as opposed to a bland "flour", and it stops the filling becoming runny. "All purpose flour", is what Americans use, I presume you mean plain flour. And 'salt' in the meringue !!! what's wrong with Cream of Tartar. It has to be a U.S. recipe.
    15th Mar 2014
    It is definitely an American Recipe
    13th Mar 2014
    we are living in Brisbane so why are recipes printed here with American terms ,
    eg. all purpose flour .
    Makes me wonder what the cup size is ? American, British or Australian .It does make a difference to the finished product .
    15th Mar 2014
    Do you have a conversion list for the ingredients in your recipes please ????
    15th Mar 2014
    Hi Engy, these are the conversions, as near as I can get them for thew butter, but the rest are accurate.Firstly, the 3/4 cup caster sugar = 150 gms, flour = 90 gms., water =125 ml. ,molten butter , I would reckon about 25 gms., 1-1&1/2 cups of flour = 133-185 gms. 1 cup of sugar = 200 gms., as regards 1/2 cup of butter, I would say 65 to 98 gms. depending how much flour you are going to use.
    I think anyune sending in a recipe on this site should do the conversions to mls. and grams BEFORE they send them in, in fact it should be MANDATORY !!.
    I hope this helps you.

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