Lemon Meringue Cupcakes

Lemon Meringue Cupcakes

I love summer – long lazy days spent outside, al fresco eating, the warm sun on my skin. If I had to sum up summer in a cake, it would be in Lemon Meringue Cupcakes. Light golden sponge, with a hidden centre of sweet lemon curd, topped with a light meringue. Yum! I love making this in cake form as I find it lighter than the pastry used in a traditional lemon meringue pie. If you want to make your own, you’ll need:


  • 100g butter
  • 200g caster sugar
  • 150g self raising flour (if you want a chocolate sponge, use 125g of flour and 25g of cocoa)
  • 2 medium eggs
  • 2 tablespoons milk
  • 12 generous teaspoons of lemon curd
  • 2 egg whites

Equipment Needed

  •  Mixing bowl
  • Metal dessert spoon (+ 1 additional to help you spoon the mixture into the cases)
  • Tablespoon
  • Scales
  • Measuring jug (or a large mug will be fine!)
  • Hand whisk
  • Paper cases (or silicone for the environmentally conscious!)
  • 12 hole cake tin
  • Cooling rack
  • Chef’s blowtorch


  1. In a mixing bowl, cream softened butter and 100g of sugar in a bowl until the mixture is light and fluffy (to cream the two, use a metal spoon and press and drag the mixture against the side of the bowl…you’ll hear the sugar crunching)
  2. Add the flour to the bowl
  3. In a jug, whisk the milk and eggs together
  4. Add to the mixing bowl and combine gently in a figure of 8 movement until smooth (be careful not to overwork the flour by stirring to vigorously)
  5. Spoon the mixture into paper cases and bake in the oven (Gas Mark 5/200 degrees Celsius) for 20-25 minutes (when you check your cakes are ready press the top gently…if it springs back, it’s cooked)
  6. Leave to cook on the rack
  7. When cooled, cut a small circle out of your cake top (big enough and deep enough for a good dollop of lemon curd!)
  8. Add your lemon curd to each cake
  9. In a bowl, whisk your egg whites on a medium to high setting until stiff
  10. Slowly add your remaining 100g of sugar whilst continuing to whisk until the mixture is stiff and glossy
  11. Spoon out onto each of your cakes, shaping the meringue mixture
  12. Gently brown the meringue with your blowtorch (you want a beautiful golden brown colour)

If you enjoy this recipe, you might also like my Lemon Curd Fairy Cakes. Or how about my Lemon and Poppy Seed Muffins?

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