Lemon Meringue Cupcakes

A batch of cupcakes that will brighten up any gathering.

A batch of cupcakes that will brighten up any gathering

(CBC Life)

This recipe takes the classic lemon meringue pie and transforms it into 12 luscious cupcakes that will brighten up any gathering. Each delicately crumbly cake is filled with a tart lemon curd and topped with a toasted meringue in lieu of frosting.

Lemon meringue cupcakes were the first lesson in baking on Raufikat’s Better Bake Along.

Lemon Meringue Cupcakes



  • 1½ cups (213 g) all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ cup 2% milk, room temperature
  • 2 tbsp lemon juice
  • 1½ tsp vanilla
  • 2 tbsp lemon zest
  • 1 cup (200 g) granulated sugar
  • ½ cup (113 g) unsalted butter, room temperature
  • 1 tbsp vegetable oil
  • 2 eggs, room temperature

Lemon Curd:

  • 3 egg yolks, room temperature
  • ½ cup (100 g) granulated sugar
  • ¼ cup lemon juice
  • 1 tbsp lemon zest
  • ¼ cup (57 g) unsalted butter, room temperature


  • 3 egg whites
  • ¾ cup (150 g) granulated sugar


Heat the oven to 350 F. Line a 12-cup muffin tin with cupcake liners.

Whisk together the flour, baking powder and salt in a medium bowl and set it aside. Combine the milk, lemon juice and vanilla in a measuring cup and set it aside. 

Place the lemon zest and sugar in a large bowl. Using a spatula, rub the zest into the sugar until fragrant. Add the butter and vegetable oil. Using a hand mixer, cream the ingredients on medium-high until lightened. Add the eggs, one at a time, scraping the bowl between additions. Reduce the speed to low and add half of the flour mixture, followed by the milk mixture, and then the remaining flour, mixing until just combined after each addition. Using a ¼-cup ice cream scoop, portion the batter into the cupcake liners.

Bake the cupcakes until they spring back when touched or a toothpick inserted in the centre of a cupcake comes out clean, 18 to 20 minutes.

Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack. Place them in the fridge to cool completely.

Lemon Curd:
Separate the eggs and reserve the whites for the meringue.

Combine the egg yolks, sugar, lemon juice and lemon zest in a medium saucepan. Cook over medium-low heat, whisking constantly, until the mixture is thick enough to coat the back of a spoon and holds a line when a finger is drawn through it, about 10 minutes.

Remove the saucepan from the heat and whisk in the butter until fully incorporated. Pass the curd through a strainer into a shallow glass dish. Press plastic wrap onto the surface of the curd to prevent a skin from forming and refrigerate until cold. Once chilled, transfer the curd to a piping bag or zip-top bag. Refrigerate for later use.

Bring an inch of water to a boil in a medium saucepan, then reduce to a simmer.

In the bowl of a stand mixer, whisk the egg whites and sugar. Place the bowl over the simmering water and whisk until the mixture has reached 160 F, approximately 5 minutes.

Place the bowl on the stand mixer, fitted with a whisk attachment, and whip until the meringue is stiff and glossy, about 5 minutes. Transfer the meringue to a large piping bag or zip-top bag fitted with a medium round tip.

Use a melon-baller or paring knife to make a well in the centre of each cupcake. 

Cut the tip from the piping bag or zip-top bag and pipe a small amount of lemon curd into the wells.

Pipe the meringue onto the cupcakes. Lightly toast the meringue with a blowtorch.

Makes 12 cupcakes.


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