Lemon meringue cupcakes

Lemon meringue cupcakes

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(20 ratings)

Prep: 15 mins Cook: 25 mins

Moderately easy

Makes 12
These mini meringues will bring a touch of zing to your party, and can be made one day ahead for extra ease

Nutrition and extra info


  • kcal187
  • fat8g
  • saturates5g
  • carbs27g
  • sugars20g
  • fibre0g
  • protein3g
  • salt0.28g
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  • 200g caster sugar
  • 100g softened butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 egg, plus 2 egg whites



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • zest 2 lemons, plus 2-3 tbsp lemon juice



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g self-raising flour
  • 4 tbsp lemon curd


  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.

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Comments (22)

CeriH13's picture

As other comments - this recipe needs tweaking!
This does not make 12 cupcakes if you wish to do them batter-curd-batter as per the recipe, in fact I struggled to get 12 in the first place.
The instructions on the merangues also need to specify that you need to leave them in the oven to cool - making this for the first time (and never having made merangues before) mine have sunk and cracked.
Lesson learned - read the comments before cooking! Now off to the supermarket for more lemons to have another go...

lindo's picture

Followed advice in comments and tips. Cooked cake mix in cases for 10 mins, placed blob of lemon curd on top then spooned on the meringue mix and returned to a cooler oven ( 110 ) for 15-20 mins till lightly browned. Planning to ice on little faces and serve at Baby's tree planting/baby naming day.

cookybunny's picture

Easy to follow instructions within the recipe, cupcakes came out really well except the meringue sank when they were taken out of the oven (researched this and this can be avoided by leaving the cakes in the oven to cool with the oven switched off). I used silicon cake cases and ate the cakes with a spoon. Overall a tasty recipe that created great results and 9 cupcakes.

helenlg's picture

I followed the method described in the original recipe and found the lemon curd sank to the bottom, so next time will try the tip below of baking the sponge for a few minutes before adding the curd. I too abandoned the piping bag (I don't think my meringue was quite stiff enough) and just adding with a spoon and smoothed over with my finder - they looked really neat and tidy when they came out the oven.

A great recipe which the guys at work loved and scoffed in no time! Will definitely make again!

rhona-mcallister's picture

very difficult recipe to follow. the lemon curd sunk to the bottom and were quite greasy.

jenjen76's picture

These worked out really well for me and they didnt last long... will definately be making these again

gillybee82's picture

I agree with *dean_tanya* above. This recipe needs a lot of tweaking. There was not enough sponge mixture to add the lemon curd as the recipe suggested. It was fiddly to get the curd into the middle & afterwards everything was a mess. I could only get 10 cakes & they stuck to the tin, even though I left them to cool a little in the tin. By the time I got them out half of the meringue had come off & they looked like a car crash on a plate. I'm going to make a note of above suggestions as I loved the idea. Everyone loved them, even though they had to eat them with a spoon! I will be making them again. I would've given ***** but for the mess.

rizzle363's picture

Had a bit of difficulty making an indent for lemon curd but these were lovely and came out alright. So delicious as a light treat:)

carrismarriott's picture

I made these recently and found them delightful. If you have a taste for lemon treats like myself then you'll love these, highly recommended.

binderbear's picture

I made these cupcakes for the first time last weekend and gave to both my husband and took them into work for my colleagues. I substituted the flour for Gluten Free flour but this did not make them any less fluffy. The cakes were extremely well received, and i have been asked to make many more.

ccynthia's picture

Put the lemon curd on after baking cakes 8 mins and then topped with meringue off a spoon... Tasted delicious but the meringue did split on a few of the cakes, think I will have to experiment with this recipe to get it perfect as the taste is spot on......

sarvella's picture

Simply delicious! I added the lemon curd to the cupcakes after 8 mins of cooking then gave them 3 more mins before taking out for the meringue topping. They turned out great!

ginuntonic's picture

I didn't have enough mixture to make 12? Also struggled to cover the lemon curd with remaining mixture despite only making 9 cakes, will probably use half as much ingredients again next time also found them difficult to get out of the tin without damaging the merangue still tasted nice but tiding look pretty

miminewbon's picture

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!

dan13581's picture

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.

kirstineo's picture

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.

gingerchick13's picture

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

roslyn7's picture

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.

abbymorganlives's picture

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

dean_tanya's picture

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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Tips (1)

aliwaggy's picture

Needed tweeking the batter was too soft to hold the lemon curd and not enough batter for 12 cupcakes, I used Extra Strong Lemon Flavouring (Cupcake World Intense Range) instead of lemon juice then the sponge held the curd from sinking and increased the ingredients by 20% to make 12 cupcakes then they were perfect:)

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