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Lemon Meringue Cupcakes

Another keen baking member, Andy Reynolds sent us this in – a cupcake with a zesty difference!


  1. 200g caster sugar
  2. 100g softened butter
  3. 2 eggs, plus 2 egg whites
  4. zest 2 lemons, plus 2-3 tbsp lemon juice
  5. 100g self-raising flour
  6. 4 tbsp lemon curd


    1. Heat oven to 180C/gas mark 4. Beat 100g of the sugar and all the butter until pale, then add eggs (whole ones), beating in well each time. Stir in the zest and a squeeze of lemon juice, then fold in flour until the batter is a smooth consistency. If it’s a bit stiff, just add a bit more lemon juice
    2. Line a 12-hole bun tin with cake cases and put 2 large tablespoons of mix in each. Smooth then make a little dip in the centre. Bake for 10 mins.
    3. Meanwhile, place the egg whites into a bowl, whisk until peaks form, then whisk in the rest of the sugar a tablespoon at a time. Keep whisking until the mixture looks glossy and has thickened a little.

    Take the cakes out of the oven, cut a small cone from the top (Like with a fairy cake), and spoon 1 teaspoon of lemon curd into each dip. Finally, top with the meringue foam. Return to the oven for 10-15 mins until the cakes are cooked through and meringue lightly browned. Leave to cool fully and enjoy!

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