I enjoy this recipe because every bite is filled with fresh lemon flavor and a wonderful combination of textures. The cupcakes are light and fluffy, the homemade lemon curd is smooth and tangy, and the toasted meringue adds a sweet, airy finish. I also like serving these for Easter, baby showers, brunches, birthdays, or anytime I want an elegant dessert that looks as impressive as it tastes.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the cupcakes
6 tablespoons unsalted butter softened
⅔ cup sugar
1 ½ cup flour
2 tablespoons cornstarch
1 egg
½ teaspoon vanilla
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ teaspoon lemon extract or ⅛ t lemon oil – optional
⅔ cup milk
For the lemon curd –
1 cup sugar
½ cup unsalted butter melted
2 eggs plus 2 egg yolks (save the whites for the meringue)
1 lemon (for zest) about 1 t.
¾ cup lemon juice freshly squeezed
For the meringue –
3 egg whites
¼ teaspoon cream of tartar
½ cup sugar
Dash of salt
Directions
I preheat the oven to 400 degrees and line a cupcake pan with cupcake liners.
In the bowl of a stand mixer, I combine the flour, sugar, cornstarch, salt, vanilla, baking powder, baking soda, lemon extract or lemon oil if using, egg, and softened butter.
I mix on low speed using the paddle attachment until the mixture is crumbly and the butter remains in small lumps.
I add the milk and mix until combined, scraping down the bowl before mixing on medium speed for another minute. The batter should be thick.
I fill each cupcake liner about two-thirds full, using approximately ¼ cup of batter.
I bake the cupcakes for 16–18 minutes, or until lightly golden and the centers are set. I let them cool completely.
To make the lemon curd, I whisk together the melted butter, sugar, eggs, egg yolks, lemon zest, and freshly squeezed lemon juice in a large microwave-safe bowl.
I microwave the mixture for 1 minute, stir well, and continue heating in 1-minute intervals, stirring after each, until the curd thickens, about 5–8 minutes.
I strain the curd through a fine-mesh strainer to remove the zest and any cooked egg bits.
I cover the surface of the curd directly with plastic wrap and refrigerate it for about 1 hour.
For the meringue, I beat the egg whites and cream of tartar until soft peaks form.
I add the salt and gradually add the sugar while continuing to beat until stiff, glossy peaks form.
I transfer the meringue to a piping bag fitted with a large star tip.
I transfer the chilled lemon curd to another piping bag.
Using an apple corer or rounded teaspoon, I remove a small portion from the center of each cupcake without cutting all the way through.
I pipe the lemon curd into each cupcake until the cavity is filled.
I pipe a generous swirl of meringue over each cupcake to cover the filling.
I toast the meringue with a kitchen torch or briefly under the broiler until lightly browned.
I let the cupcakes cool if broiled before serving.
Servings and Timing
Servings: 12 cupcakes
Prep Time: 40 minutes
Cook Time: 16 minutes
Total Time: 56 minutes (plus approximately 1 hour chilling time for the lemon curd)
Variations
I like adding a little extra lemon zest to the cupcake batter for even more citrus flavor. Sometimes I substitute lime juice and zest for a fun lime version or fill the cupcakes with raspberry or strawberry curd for a fruity twist. I also enjoy decorating the toasted meringue with thin lemon slices or a sprinkle of crushed graham crackers to give the cupcakes a lemon pie-inspired finish.
Storage/Reheating
I store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Before serving, I let them sit at room temperature for about 20 minutes so the cake becomes soft again. I do not recommend freezing fully assembled cupcakes because the meringue may lose its texture after thawing. If I want to prepare them ahead, I make the cupcakes and lemon curd in advance and assemble everything the day I plan to serve them.
FAQs
Can I make these cupcakes ahead of time?
Yes. I often bake the cupcakes and prepare the lemon curd a day ahead, then assemble and toast the meringue before serving.
Do I need a kitchen torch?
No. I can briefly broil the cupcakes in the oven until the meringue is lightly browned.
Can I use store-bought lemon curd?
Yes. I can save time by filling the cupcakes with prepared lemon curd.
Why do I strain the lemon curd?
I strain it to remove the zest and any small pieces of cooked egg, giving the curd a perfectly smooth texture.
How do I know when the lemon curd is thick enough?
I know it’s ready when it coats the whisk and leaves a visible trail before slowly filling back in.
Can I make the cupcakes without lemon extract?
Yes. The extract is optional, and the fresh lemon curd still provides plenty of citrus flavor.
How do I keep the meringue stable?
I beat it until stiff peaks form and gradually add the sugar for a glossy, stable frosting.
Can I freeze the cupcakes?
I freeze only the plain cupcakes without the filling or meringue. I assemble them after thawing for the best texture.
What can I use instead of an apple corer?
I use a small spoon or a cupcake coring tool to remove the center of each cupcake.
What occasions are these cupcakes best for?
I love serving them for Easter, baby showers, bridal showers, brunches, birthdays, spring gatherings, and summer parties.
Conclusion
I enjoy making these Lemon Meringue Cupcakes because they bring together fluffy cake, tangy homemade lemon curd, and beautifully toasted meringue in one irresistible dessert. They look elegant, taste fresh and vibrant, and always make any celebration feel a little more special.
These Lemon Meringue Cupcakes combine fluffy lemon cupcakes with a silky homemade lemon curd filling and a cloud of toasted meringue. They’re a bright, elegant dessert that’s perfect for spring, summer, and special celebrations.
Ingredients
6 tablespoons unsalted butter, softened
2/3 cup sugar
1 1/2 cups flour
2 tablespoons cornstarch
1 egg
1/2 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon lemon extract or 1/8 teaspoon lemon oil (optional)
2/3 cup milk
1 cup sugar (for lemon curd)
1/2 cup unsalted butter, melted
2 eggs
2 egg yolks (reserve whites for meringue)
Zest of 1 lemon (about 1 teaspoon)
3/4 cup freshly squeezed lemon juice
3 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar (for meringue)
Dash of salt
Instructions
Preheat the oven to 400°F and line a 12-cup muffin pan with cupcake liners.
In the bowl of a stand mixer, combine the flour, sugar, cornstarch, salt, vanilla, baking powder, baking soda, lemon extract or lemon oil if using, egg, and softened butter. Mix on low until crumbly.
Add the milk and mix until combined. Scrape down the bowl and mix on medium speed for 1 minute until the batter is thick.
Fill each cupcake liner about two-thirds full, using approximately 1/4 cup batter.
Bake for 16 to 18 minutes, or until lightly golden and the centers are set. Cool completely.
For the lemon curd, whisk together the melted butter, sugar, eggs, egg yolks, lemon zest, and lemon juice in a large microwave-safe bowl.
Microwave for 1 minute, stir, and continue cooking in 1-minute intervals, stirring each time, until thickened, about 5 to 8 minutes total.
Strain the curd through a fine-mesh strainer, cover the surface with plastic wrap, and refrigerate for about 1 hour.
For the meringue, beat the egg whites and cream of tartar until soft peaks form. Add the salt, then gradually add the sugar while beating until stiff, glossy peaks form.
Transfer the lemon curd and meringue to separate piping bags.
Core the center of each cooled cupcake and fill with the chilled lemon curd.
Pipe a generous swirl of meringue over each cupcake.
Toast the meringue with a kitchen torch or briefly under the broiler until lightly browned. Cool if broiled before serving.
Notes
Add extra lemon zest to the batter for a stronger citrus flavor.
Substitute lime juice and zest or use raspberry or strawberry curd for a variation.
Decorate with thin lemon slices or crushed graham crackers for a lemon pie-inspired finish.
Store assembled cupcakes in the refrigerator for up to 3 days and bring to room temperature before serving.
Freeze only the plain cupcakes without the filling or meringue for best results.
