All the drama of a lemon meringue pie with none of the pastry. Core the cooled cupcakes and fill them with curd, so the tang is in the middle rather than smeared on top. The meringue is a Swiss one, which means it's stable enough to sit for hours without weeping.
Everything you need
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 2 tbsp lemon zest, from 2 lemons
- 1½ cups (188 g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp fine salt
- ⅓ cup (80 g) milk
- ½ cup (150 g) lemon curd
- 3 egg whites, for the meringue
- ¾ cup (150 g) granulated sugar, for the meringue
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Heat the oven to 175°C / 350°F and line a 12-hole tin. Rub the lemon zest into the sugar with your fingers, then beat with the butter until pale and fluffy, about 3 minutes.
For this step
- ½ cup (113 g) unsalted butter
- ¾ cup (150 g) granulated sugar
- 2 tbsp lemon zest
- ½ cup (150 g) lemon curd
- ¾ cup (150 g) granulated sugar
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Beat in the eggs one at a time. Add the flour, baking powder and salt alternately with the milk, starting and ending with flour, and mix only until smooth.
For this step
- 2 large eggs
- 1½ cups (188 g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp fine salt
- ⅓ cup (80 g) milk
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Divide between the cases, about two thirds full, and bake for 18 to 20 minutes until a skewer comes out clean. Cool completely.
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Cut a 2 cm cone out of the top of each cupcake with a small knife, spoon in a teaspoon of lemon curd, and trim the cone flat to replace as a lid.
For this step
- 2 tbsp lemon zest
- ½ cup (150 g) lemon curd
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For the meringue, whisk the egg whites and sugar in a heatproof bowl over simmering water until the sugar has fully dissolved and the mixture is hot to the touch, about 4 minutes. Rub a little between your fingers; it should feel smooth, not gritty.
For this step
- ¾ cup (150 g) granulated sugar
- 3 egg whites
- ¾ cup (150 g) granulated sugar
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Whip off the heat until stiff, glossy and cool, about 6 minutes. Pipe or swirl onto each cupcake and torch, or grill for 40 seconds, until the peaks are golden.
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Worth knowing
- Any trace of fat kills meringue. Wipe the bowl and whisk with a little lemon juice on kitchen paper before you start.
- Save the cut-out cake cones and eat them, or blitz them into crumbs to scatter over the meringue.
Make it your own
- Use passion fruit curd instead of lemon for a sharper, more tropical version.
- Fold 2 tbsp poppy seeds into the batter for lemon poppy seed cupcakes with a meringue top.
Storing & freezing
Best the day they're made. They keep at cool room temperature for 2 days, though the meringue softens. Don't refrigerate; the fridge makes meringue weep.
Frequently asked
Can I use shop-bought lemon curd?
Yes, and it's the easier route. Choose a thick, sharp curd rather than a runny one, or it will soak into the sponge.
Why is my meringue grainy?
The sugar hadn't dissolved before whipping. Keep the bowl over the simmering water and keep whisking until the mixture feels completely smooth between your fingers.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to cook
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.