Lemon meringue cupcakes

Lemon meringue cupcakes

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(26 ratings)

Prep: 15 mins Cook: 25 mins

More effort

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 a dairy product made from separating whole milk or cream into fat and…

  • 2 eggs, 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…

  • 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, questions and tips

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Joshua Thompson
30th Apr, 2020
This is a very nice recipe, although the timings were way off, by the time they were in the oven it had been about 40 mins prep time. I tweaked it by baking for 8 mins the spooning the lemon curd and meringue ontop and the look delicious!! Can’t wait to try one! Only reason for making was because I had to make them for a Food Tech practical to get a grade!
17th Oct, 2014
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...
4th Oct, 2014
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.
5th Jan, 2014
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.
6th Sep, 2013
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!
25th Apr, 2013
very difficult recipe to follow. the lemon curd sunk to the bottom and were quite greasy.
18th Apr, 2013
These worked out really well for me and they didnt last long... will definately be making these again
27th Mar, 2013
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.
3rd Mar, 2013
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:)
23rd Dec, 2012
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.


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17th Sep, 2013
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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