Lemon meringue cupcakes

Lemon meringue cupcakes

These mini meringues will bring a touch of zing to your party, and can be made one day ahead for extra ease

Difficulty and servings

Moderately easy

Makes 12

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 25 mins

Method

  1. Heat oven to 180C/160C fan/gas 4. Beat half the sugar and all the butter until pale, then add whole eggs, one by one, beating in well each time. Stir in the zest and a squeeze of lemon juice, then fold in flour. Check the batter's consistency; it should softly drop off the end of a spoon. Add more lemon juice if it's a bit stiff.
  2. Line a 12-hole bun tin with cake cases and put 1 large tbsp mix in each. Smooth then make a little dip in the centre. Spoon 1 tsp lemon curd into each dip and cover with 1 tbsp cake mix. Bake for 10 mins.
  3. Meanwhile, place the egg whites into a clean bowl, whisk until stiff peaks form, then whisk in the rest of the sugar a tbsp at a time. Keep whisking until the mixture looks glossy and has thickened a little, like shaving foam. Spoon the mixture into a freezer bag and snip off the end to leave a hole with a 1.5cm diameter.
  4. Take the cakes out of the oven - tops should be very pale and just firm - then pipe meringue all over the cakes. Return to the oven for 10-15 mins until the cakes are cooked through and meringue lightly browned. Can be made 1 day ahead.

187 kcalories, protein 3.0g, carbohydrate 27.0g, fat 8.0 g, saturated fat 5.0g, fibre 0.0g, sugar 20.0g, salt 0.28 g

Recipe from Good Food magazine, December 2009.

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Latest comments and suggestions

  • Binder photo wattsy

    18 May 2010

    wattsy rated and commented on this recipe

    4 stars

    tasted good, but lemon curd fell to bottom, so was hard to eat.

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  • Binder photo Toni

    24 June 2010

    Toni rated and commented on this recipe

    5 stars

    I made these for a change and my family thought they were fantastic!! The only thing I changed was, I added more lemon curd in the middle. Highly recommended, Thanks to Good Food

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  • Binder photo dean_tanya

    02 May 2011

    dean_tanya rated and commented on this recipe

    3 stars

    Hmm. This needed a little tweaking. The first attempt, the lemon curd leaked throughout, and the buns cooked a little too quickly, so that by the time the meringue topping was cooked, the buns were just shy of being burnt. Solution: adding the lemon curd *after* the first ten mins in the oven, either as just a dollop on top, with the meringue then piped over it; or coring out a part of the cake, and spooning the lemon curd in, then covering with the meringue. I also added a half teaspoon of cornstarch along with the sugar when mixing the meringue, to make it bind together better. Overall, very tasty, but the recipe needs a little work.

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  • Binder photo MummyMik

    06 May 2011

    MummyMik rated and commented on this recipe

    3 stars

    lemon curd sinks to bottom, messy to eat, don't know what to suggest other than add lemon curd after cooking like butterfly buns!

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  • Binder photo hrfoodie

    29 July 2011

    hrfoodie commented on this recipe

    A lovely concept; and they taste gorgeous. By the time I'd got them out of the muffin tins though, they looked like they'd done 10 rounds with my kitchen floor. Also, after having been out for half an hour or so, the suagr appears to be leeching out of the meringue and forming unattractive beads on top. Any reasons why?? With a few changes I can see they WOULD be perfect.

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  • Binder photo gingerchick

    12 September 2011

    gingerchick rated and commented on this recipe

    5 stars

    found these a doddle, once i gave up with the piping bag! just spoon on the meringue. everyone loved these i have a request to make them as a "cheer me up" for a poorly friend. cook them in a bun tin, not a muffin tin and i used two tins to spread them out, as first time i made them they got stuck together x yummy lish x

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  • Binder photo KirstineO

    25 October 2011

    KirstineO rated and commented on this recipe

    4 stars

    I too tweaked this recipe and added the lemon curd to the top of the cake before piping on the meringue. They taste amazing and a friend even requested them for her wedding reception.

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  • Binder photo Dan13581

    11 January 2012

    Dan13581 rated and commented on this recipe

    4 stars

    Cooked for 8 mins then put on lemon curd then a couple of mins before putting on meringue and came out very well. Lemon curd had soaked through the top of the cake, nice.

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  • Binder photo PoppyMayWatson

    23 January 2012

    PoppyMayWatson rated this recipe

    5 stars

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  • Binder photo mimilimi

    07 February 2012

    mimilimi commented on this recipe

    I didn't really have any trouble with the recipe as was though first time round I a) struggled to make an indent for the lemon curd and b) found I didn't quite have enough mixture to top of despite using cupcake tin and cases! Still turned out well though! Second time round just dolloped and pushed the lemon curd into the mixture before topping (having mastered the amounts to put in each case first this time!) and they turned out fab! I too dispensed with trying to pipe the meringue preferring to spoon on a bit then shape into a peak with a CLEAN finger! Overall though smashing recipe leaving friends, family, and friends work colleagues begging for more!

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Difficulty and servings

Moderately easy

Makes 12

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 25 mins

Ingredients

  • 200.0g caster sugar
  • 100.0g softened butter
  • 2 eggs , plus 2 egg whites
  • zest 2 lemons , plus 2-3 tbsp lemon juice
  • 100.0g self-raising flour
  • 4.0 tbsp lemon curd
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187 kcalories, protein 3.0g, carbohydrate 27.0g, fat 8.0 g, saturated fat 5.0g, fibre 0.0g, sugar 20.0g, salt 0.28 g

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