Lemon Meringue Cupcakes

Pure indulgence, these cupcakes are divine.

Lemon Meringue Cupcakes


  • 125g butter, softened
  • 125g caster sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 125g self-raising flour
  • Zest of 1 lemon

If you have got the time and inclination, then please do make the lemon curd or buy a supermarket best, if time is not on your side –

For the lemon curd

  • 175g golden caster sugar
  • Juice of 2 lemons
  • 2 eggs
  • 110g unsalted butter, cut into cubes

For the Meringue

  • 2 egg whites (please use homogenised egg whites (sold in cartons) if making these meringue for children or pregnant women)
  • 100g caster sugar


  1. Preheat the oven to 180°Cand line a cupcake tray with paper cases.
  2. For the lemon curd, place the sugar and lemon juice in a large bowl, add the eggs and butter and immediately start to whisk. Set the bowl over a pan of just simmering water, being careful the bowl does not touch the water. Continue to whisk until the mixture has thickened then remove from the heat and allow to cool and thicken. Divide the lemon curd into a bowl for the cupcakes and spoon the rest into a sterilised jar to store.
  3. For the cupcakes, cream the butter and sugar together in a large mixing bowl until pale, fluffy and well combined. Add the eggs, one at a time, and beat until both are fully mixed in, add the vanilla essence. Fold in the flour and fresh lemon zest gently and evenly.
  4. Place a couple of teaspoons of batter in the bottom of each case, add a teaspoonful of lemon curd then cover with a little more mixture.
  5. Bake the cupcakes in the oven for 15-20 minutes, or until pale golden-brown and spring back when pressed lightly in the centre. Leave to cool completely.
  6. Meanwhile for the meringue topping, whisk the egg whites in a clean bowl until soft peaks form, gradually add the caster sugar while you continue to whisk. Keep whisking continuously, until the meringue mixture is thick and glossy.
  7. Spoon the meringue into a piping bag and pipe some meringue on the top of each cake. Using a blowtorch, lightly brown the top of each cake to toast the meringue.


Download Lemon Meringue Cupcakes recipe in pdf format (96kb)

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