These Lemon Meringue Cupcakes are a light and fluffy sponge, filled with lemon curd and topped with a sweet meringue top. Get the recipe below.
National Cupcake Week
This week is National Cupcake week so I have been busy baking. As a result of my efforts in the kitchen I've got an exciting new recipe to celebrate – Lemon Meringue Cupcakes!
This recipe is inspired by one of my favourite desserts, the lemon meringue pie. In complete contrast to the popular dessert, these Lemon Meringue Cupcakes are cute and dainty, perfect to serve at tea parties for special guests.
To come up with this recipe I started with my go-to traditional fairy cake recipe, I then used the same ingredients and processes set out in the lemon curd and meringue recipes from my lemon meringue pies, and I used the technique of hollowing the cake from my Gooseberry and Elderflower cakes.
Sounds complicated? Don’t worry it’s not!
Just follow my step by step recipe and you too will have cute Lemon Meringue Cupcakes in no time.
The recipe
Here's how to make my Lemon Meringue Cupcakes.
Lemon Meringue Cakes
Ingredients
- For the cakes
- 100 g self raising flour
- 100 g butter
- 110 g caster sugar
- 2 eggs
- Pinch of salt
- For the lemon curd
- 115 g caster sugar
- 1 egg
- 25 g butter
- Zest and juice of 1 lemon
- For the meringue
- 2 egg whites
- 100 g caster sugar
Instructions
- Pre-heat the oven to gas mark 4 or 160C
- Cream together the butter and the sugar for the cakes in a large bowl.
- Gently beat the eggs before slowly adding them to the creamed butter and sugar mix.
- When fully combined, add in the flour, folding until fully incorporated.
- Spoon into cupcake cases (no more than ⅔ full) and bake in the centre of the oven for 15-20 minutes or until golden brown and springy to the touch.
- While the cakes are cooking, strain the egg for the curd through a sieve into a microwavable bowl.
- Add the just, zest, sugar and butter then zap in the microwave on medium power for a minute, stirring occasionally. Keep repeating this process until a thick curd has formed.
- Next, whisk up the egg whites for the meringue until they form stiff peaks. Slowly add the caster sugar a spoon at a time until the mixture is smooth and glossy.
- Once the cakes have cooled, using a sharp knife, create a hole in the top of the cake. Place the leftover cake pieces to one side.
- Fill the hole with the cooled lemon curd.
- Next, pipe little peaks of meringue on top of the cake and curd.
- To toast the tops, use a blow torch on high heat or place until a grill for 5 minutes or until the peaks are golden and crisp.
More cupcake recipes
If you like this recipe perhaps you will like some of my other cupcake recipes, also on the blog:
More lemon cakes
Make it vegan
If you want to make this or any other cake recipe on the blog suitable for a plant based diet or for someone with an egg or dairy intolerance, check out my big vegan baking guide.
Choclette says
They look delightful and I bet were delicious. I still haven't made lemon curd, but I made some delicious lime curd and then apricot curd earlier this year.
Emmyw says
I still can't believe how easy it is to whip up a batch of curd. What I need to do now is learn how to make other jams/preserves and start putting them in jars 🙂