Lemon Meringue Cupcakes

Lemon sponge, a hidden curd centre and a torched meringue crown.

Prep Time35 mins
Cook Time20 mins
Total Time55 mins
Yield12 cupcakes
Lemon Meringue Cupcakes
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Before You Start

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 is stable enough to sit for hours without weeping.

Instructions

0 of 6 done

  1. 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.

  2. 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.

  3. Divide between the cases, about two thirds full, and bake for 18 to 20 minutes until a skewer comes out clean. Cool completely.

  4. 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.

  5. 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.

  6. 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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💡 Baker's tips

  • 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 are made. They keep at cool room temperature for 2 days, though the meringue softens. Do not refrigerate; the fridge makes meringue weep.

❓ Frequently asked

Can I use shop-bought lemon curd?

Yes, and it is 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 had not dissolved before whipping. Keep the bowl over the simmering water and keep whisking until the mixture feels completely smooth between your fingers.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.

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