Lemon Meringue Cupcakes

These Lemon Meringue Cupcakes are light, fluffy, and have a delicious lemony flavor. The best part is the topping – a creamy, tangy meringue that melts in your mouth. 

Lemon Curd Cupcakes with Meringue Topping

These Lemon Meringue Cupcakes are the perfect way to enjoy that zingy lemon flavor. The cupcakes are infused with lemon juice and zest, then topped with a fluffy meringue that’s been kissed by the flames of a kitchen torch. 

These cupcakes are sure to please any lemon lover, and they’re sure to be a hit at your next party or potluck.

Email This Recipe

Enter your email and we’ll send the recipe directly to you!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

By submitting this form, you consent to receive emails from Easy Dessert Recipes.

How to Make Lemon Meringue Cupcakes

1. Cupcakes: Combine ingredients to make the cupcake batter, and pour it into the cupcake tins. Bake and then let them cool.
2. Filling: Make the lemon curd filling on the stovetop, then set it aside to cool.
3. Meringue: Make the meringue, mixing ingredients until stiff peaks form.
4. Assembly: Create a small well in the center of each cupcake, and use a piping bag to fill it with lemon curd. Then pipe meringue on top of the cupcakes, and use a kitchen torch to toast the topping.

How to Toast the Meringue

When toasting your meringue, the closer you get with the heat, the darker and possibly more burnt your meringue will be. Try a variation of both close and a little farther out to get light and dark areas on the meringue. The meringue will swell as it is heated, that is normal.

Storing Cupcakes

Make sure the cupcakes are completely cooled before storing them. If they’re even slightly warm, condensation will form on the inside of the storage container and make the cupcakes soggy. Once they’re cool, transfer the cupcakes to an airtight container and store them in the refrigerator.

Lemon meringue cupcakes are best eaten within two days of being made, but they will stay fresh for up to four days if stored properly

With a light and fluffy lemon cake, sweet meringue frosting, and tart lemon curd filling, these lemon meringue cupcakes are sure to be a hit. What did you think? Let me know in the comments below!

If you make this recipe be sure to leave us a comment or rating. Enjoy!

5 from 2 votes

Lemon Meringue Cupcakes Recipe

These moist cupcakes are filled with lemon curd and topped with a fluffy meringue.

Prep: 40 minutes minutes

Cook: 20 minutes minutes

Total Time : 1 hour hour

Servings: 12 cupcakes

Print Rate Save Saved!

Ingredients

For the Cupcakes

• ▢ 13.25 ounces yellow cake mix 375 grams (1 box)
• ▢ ¾ cup water 170 grams
• ▢ ¼ cup fresh lemon juice 57 grams (from 2 lemons)
• ▢ 1 tablespoon grated lemon zest 6 grams (from 1 lemon)
• ▢ ⅓ cup vegetable oil 67 grams
• ▢ 2 large eggs 100 grams, room temperature
• ▢ 1 large egg yolk 14 grams, room temperature (reserve white for the meringue below)

For the Lemon Curd

• ▢ ⅓ cup granulated sugar 67 grams
• ▢ 1½ tablespoons cornstarch 11 grams
• ▢ ⅛ teaspoon kosher salt
• ▢ 9 tablespoons water 128 grams (½ cup + 1 tablespoon)
• ▢ 3 tablespoons fresh lemon juice 43 grams (from 1½ lemons)
• ▢ 1 tablespoon grated lemon zest 6 grams (from 1 lemon)
• ▢ 1 tablespoon unsalted butter 14 grams
• ▢ 2 large egg yolks 28 grams (reserve whites for the meringue below)

For the Meringue

• ▢ 4 large egg whites 140 grams
• ▢ ¼ teaspoon cream of tartar
• ▢ ¼ teaspoon kosher salt
• ▢ 1 cup granulated sugar 200 grams
• ▢ ½ teaspoon pure vanilla extract 2 grams

Equipment

• Kitchen Scale (optional)
• Cupcake Tin
• Stand Mixer
• Piping Tip Set

Cook ModePrevent your screen from going dark

Instructions

For the Cupcakes

• Preheat oven to 350°F. Line a 12-count cupcake tin with paper liners and set aside.
• Mix the cake mix, water, lemon juice, lemon zest, oil, and eggs in a large bowl.
  13.25 ounces yellow cake mix, ¾ cup water, ¼ cup fresh lemon juice, 1 tablespoon grated lemon zest, 2 large eggs, 1 large egg yolk, ⅓ cup vegetable oil
  
• Fill each well of the prepared cupcake tin ¾ full of batter. Place the tin into the oven to bake for 20 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and place onto a cooling rack to cool completely.
  

For the FIlling

• While the cupcakes cool, make the filling: In a large saucepan, whisk the sugar, cornstarch, and salt together. Whisk in the water, lemon juice, and lemon zest. Place the saucepan over medium-high heat and bring to a boil, whisking the whole time. Once the mixture has boiled, remove from the heat and whisk in the butter.
  ⅓ cup granulated sugar, 1½ tablespoons cornstarch, ⅛ teaspoon kosher salt, 9 tablespoons water, 3 tablespoons fresh lemon juice, 1 tablespoon grated lemon zest, 1 tablespoon unsalted butter
  
• Place the egg yolks in a medium-sized bowl, and whisk in half of the heated mixture. Once they are next and smooth, whisk the egg yolk mixture into the remaining heated mixture in the saucepan. Return to the heat, stirring the entire time until it is thickened, about 2-4 minutes. Once it has thickened, remove it from the heat and pour it into a heat safe bowl to cool.
  2 large egg yolks
  

For the Meringue

• While the filling cools, make the meringue: Place the egg whites into the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-low speed for about 2 minutes, or until a micro foam begins to form on the top of the egg whites.
  4 large egg whites
  
• With the mixer still running, add in the cream of tartar and salt. Continue whisking until the microfoam has increased in size slightly. Again, with the mixer still going, slowly pour in the sugar. Increase the mixer speed to medium and whisk for 6-8 minutes, or until a stiff meringue has formed and soft peaks are visible. Add the vanilla and continue whisking for an additional 2 minutes. At this point, the peaks should be stiff enough to hold a peak yet soft enough that the end of the peak droops slightly when you pull the whisk out of the meringue. Once you have achieved this, the meringue is ready.
  ¼ teaspoon cream of tartar, ¼ teaspoon kosher salt, ½ teaspoon pure vanilla extract, 1 cup granulated sugar
  

Assembly

• Once the lemon curd filling has cooled almost to room temperature or cooler, spoon it into a piping bag. Fill a piping bag fitted with your preferred tip with the meringue.
• Once the cupcakes have cooled, use a piping tip to remove the center of the cupcake by pressing down almost until the tip is level with the top of the cupcake. Wiggle the piping tip back out of the cupcake and run a toothpick around the inside of the piping tip to remove the cupcake piece and set aside in a bowl to use later. Once all of the cupcakes have a hollow center, fill almost to the top with lemon curd filling. Replace the piece of cupcake back into the center on top of the lemon curd and press down firmly until it is almost flush with the top of the cupcake.
  
• Pipe meringue onto the top of each cupcake. Using a kitchen torch or even a camping torch, be sure to keep the flame about 2 inches away from the meringue. Heat the meringue until it is browned and toasted to your liking. Remember, the meringue will catch on fire and burn like a marshmallow will if the heat is prolonged or too close, so be sure not to linger too long in one spot. Also, remember the cupcake liners will also burn if the heat is too close to them.
  
• Once the cupcakes are filled and the meringue is toasted, the cupcakes are ready to serve.

Notes

• It is not recommended; however, if you do not have cream of tartar, you can use additional salt in the meringue.
• Use room temperature ingredients for the cupcakes.
• Do not overmix these cupcakes, or they will turn rubbery. 
• Let the cupcakes cool completely before filling or frosting to prevent the filling and meringue from melting off.
• When making the lemon filling, the whisk will be your best friend. As long as you whisk well while you add the heated mixture to the egg yolks, the yolks should not curdle. If they do happen to curdle but there are only a few little pieces of egg yolk, simply strain the mixture to remove those little clumps. If all of the egg yolks seem to curdle, simply start over.
• When toasting your meringue, remember that the closer you get with the heat, the darker and possibly more burnt your meringue will be. Try a variation of both close and a little farther out to get light and dark areas on the meringue. The meringue will swell as it is heated, that is normal.

Storage: Store lemon meringue cupcakes in an airtight container in the refrigerator for up to 2 days.

Nutrition Facts

Lemon Meringue Cupcakes Recipe

Amount Per Serving (1 cupcake)

Calories 301 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 4g

Monounsaturated Fat 3g

Cholesterol 79mg26%

Sodium 335mg15%

Potassium 71mg2%

Carbohydrates 50g17%

Fiber 1g4%

Sugar 36g40%

Protein 4g8%

Vitamin A 136IU3%

Vitamin C 5mg6%

Calcium 80mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Did You Make This?We love seeing what you’ve made! Tag us on social media at @easydessertrecipes for a chance to be featured.