Lemon Meringue Cupcakes

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Celebrating the weekend with these sweet and citrusy Lemon Meringue Cupcakes…with lemon curd filling, of course! The perfect treat for summertime baking. An easy to make lemon cake, filled with homemade lemon curd that’s actually so simple to make. Then, each cupcake is finished with the best EVER meringue. From there, the meringue is gently toasted to golden perfection. These cupcakes are truly so good. Every bite is layered with lots of lemon, vanilla, and just the right amount of sweetness. Be sure to serve these cupcakes at any and every occasion this summer. They’re a guaranteed crowd pleaser and much simpler to make than you might think!

lemon meringue cupcake with bite missing on wire cooling rack, with four cupcakes around, lemon slice, flowers, and empty glasses behind on marble surface

About The Recipe

Happy Friday!

Can you believe the first day of summer is next week? The weather here has been so hot lately that it feels like summer got here two weeks ago, but according to the calendar, it’s Tuesday. Honestly, this year seems to be FLYING by.

Though, it’s not just been this year. It’s been this WEEK! Every recipe we’ve been making lately has been requiring a lot more work than usual. Not that they’re hard recipes, but more my mom and I have been so tired that working has been a monumental effort.

It took two days to get these cupcakes just right! They’re such a simple recipe, but…you know how you get really tired of working and you’d rather be doing pretty much anything else? Yeah, we’ve been there this week. Like, we actually did laundry and folded it to avoid cleaning in the kitchen.

Though, I will admit, it’s also just been crazy hectic around here.

overhead shot of three meringue cupcakes on wire cooling rack with two cupcakes beisde, two slices of lemon, and small white flowers with two forks beside

For example? These cupcakes we originally had planned for NEXT week. Though, another recipe we planned didn’t exactly work out soooo, these delicious treats got made instead! And, I will admit, even though we had a bit of trouble with them in the beginning…

There is nothing more satisfying than a delicious bake finally coming out just like you plan it. Honestly, I am SO glad we made them and I couldn’t be more excited to share them with you! They’re light, fluffy, full of flavor, and perfectly sweet.

These might just become our go-to cupcake this summer! They’re honestly perfect for any and all occasions.

Reasons You Will Love These Lemon Meringue Cupcakes

  • They’re so much easier to make than you might think.
  • Full of lemon flavor.
  • You can use the leftover egg whites from the curd to make the meringue!
  • There is no cream of tartar in the meringue.
  • Every bite is soft, moist, and oh so delicious!
  • They’re the perfect summertime bake.
  • A true crowd pleaser!
angled close up of lemon meringue cupcake on wire cooling rack lined with parchment

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Cupcakes:

  • All-Purpose Flour
  • Baking Soda
  • Salt
  • Lemon Zest
  • Unsalted Butter
  • Granulated Sugar
  • Large Eggs
  • Vanilla Extract
  • Buttermilk
  • Lemon Juice
flour, eggs, sugar, butter, lemon zest, baking soda, vanilla, salt, milk, and lemon juice on marble surface

For The Lemon Curd:

  • Egg Yolks
  • Granulated Sugar
  • Lemon Juice
  • Lemon Zest
  • Salted Butter
lemon zest, egg yolks, sugar, butter, and lemon juice on marble surface

For The Meringue:

  • Egg Whites
  • Granulated Sugar
  • Water
sugar, egg whites, and water on marble counter

How To Make Lemon Meringue Cupcakes

Step 1: Make the cupcake batter

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Beat butter and sugar with an electric mixer.

Add eggs, one at a time, beating well after each. Stir in the vanilla.

Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.

Stir in lemon juice.

Step 2: Bake the cupcakes

Spoon into muffin cups, filling each ⅔ full. Bake for 15-20 minutes, or until done.

Step 3: Make the lemon curd

In a medium glass bowl, whisk together sugar, eggs yolks, and lemon juice.

Place over a simmering pot of water and cook until thickened, about 10 minutes.

thickened curd in glass bowl

Remove from heat ad strain through a fine meshed sieve.

Add lemon zest and butter, stirring until butter is melted. Set aside.

Step 4: Make the meringue

With an electric mixer, beat egg whites to stiff peaks. Turn OFF the mixer.

In a small saucepan, heat sugar and water, stirring continually until sugar melts. Cook over medium heat to 246°-250° F, brushing down the sides with water twice. Turn the mixer back on and slowly stream the syrup into the egg whites. Beat until cool.

Step 5: Assemble

Using a cupcake corer or a fork, core the cupcakes. Fill each cupcake with the lemon curd. Place the tops back onto the cupcakes.

Pipe or spread tops with meringue. Gently toast with a kitchen torch.

Decorating Ideas

Once the cupcakes are ready to be frosted, there are so many things you can do! I decided to keep it simple, but here are a few ways to dress up these cupcakes.

  • Pipe the meringue rather than spread it.
  • Use edible flowers (chamomile is a personal favorite!)
  • Candy some lemon slices or lemon peel to place on top.

Choosing The Right Lemon & How To Get The Most Juice From It

It may sound a bit odd, but I promise there is actually a trick to this!

  • First things first, when you’re at the store, don’t go for the larger lemons. I know it’s tempting, but generally… that size yields in quite a bit of rind. Not juice.
  • Pick them up! Use that scale you see by the other fruits. See what’s heavier. The heavier the lemon, the more more juice it’ll have.
  • Squeeze it gently. A thinner rind will have some give to it, whereas a thicker rind will be about as hard as a rock.

So, now that you have the perfect lemons, what’s the best way to get the most amount of juice? Using room temperature lemons! But, that’s not all. From there, roll them onto the counter until they’re super soft and squishy! This will yield the most amount of juice. Especially if you’re using a citrus juicer!

angled shot of five cupcakes with flowers and lemons around, more cupcakes on white cake stand behind

How To Store

If you have some cupcakes leftover, they need to be refrigerated! If placed in a lidded and airtight container, the cupcakes should last about 3-5 days.

Substitutions

  • If you don’t want to make the curd, you can use store-bought!
  • Store-bought lemon juice can be used, but it’s better to use fresh.

Looking for more recipes like this? Here are a few you may like: Blackberry Lavender Cupcakes, Lemon Meringue Pie, Lemon and Sour Cream Pound Cake, No Fail Lemon Bars

front shot of cupcake with bite taken out of it on wire cooling rack with more cupcakes around, lemon slices, flowers, and lemon zest

Expert Tips

  • The cake batter for this recipe is very thick!
  • After baking, the cupcake tops are flat. This makes for easier coring and decorating!
  • Do NOT over mix the cake batter.
  • When making the curd, the texture should be about pudding consistency. It takes anywhere from 10-25 minutes to thicken. Just be sure to use a GLASS bowl and place over a simmering (not boiling) pot of water.
  • Don’t waste the egg whites from the curd! Use them to make the meringue. Save the rest for breakfast or another recipe!
  • The egg whites for the meringue need to be whipped to about stiff-peaks. Turn off the mixer and make your syrup. Once the syrup is at temperature, turn the mixer on high and slowly stream the syrup in.
  • Do NOT stir the syrup once the sugar is dissolved.
  • Also, keep a bowl of water and pastry brush nearby You will need to brush the sides of the pan down to keep the sugar from crystalizing.
  • Beat the meringue until it’s completely cool. This takes about 5-10 minutes. You can feel the temperature of your mixing bowl to gage if the meringue is cool.
  • I found that piping the meringue onto the cupcake and then using an offset spatula resulted in the best way to get the meringue onto the cupcake without a mess. By just using an offset spatula, the cupcake may tear when trying to spread the meringue.
  • Toasting the meringue is optional, but highly recommended!

When you make these Lemon Meringue Cupcakes, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

lemon meringue cupcake with bite missing on wire cooling rack, with four cupcakes around, lemon slice, flowers, and empty glasses behind on marble surface

Lemon Meringue Cupcakes

Traci
Soft, lemon-y, and oh so delicious! These Lemon Meringue Cupcakes are the perfect impressive bake to bring to any and all occasions this summer.
4.84 from 6 votes
Prep Time 45 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Course Desserts
Cuisine American
Servings 18
Calories 236 kcal

Ingredients
 

Cupcakes

  • 1 ½ cups all purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons lemon zest
  • 7 Tablespoons unsalted butter, room temperature
  • cup granulated sugar
  • 2 large eggs, room temperature
  • ½ teaspoon vanilla extract
  • cup buttermilk
  • 4 ½ Tablespoons lemon juice

Lemon Curd

  • ¾ cup granulated sugar
  • 6 large egg yolks, room temperature
  • cup lemon juice
  • 2 ¼ teaspoons lemon zest
  • 4 ½ Tablespoons salted butter, room temperature

Meringue

  • 2 large egg whites, room temperature
  • cup granulated sugar
  • 2 ⅔ Tablespoons water

Instructions

Cupcakes

  • Heat oven to 350° F.
  • Place cupcake liners in muffin pan. Set aside.
  • In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  • Beat butter and sugar with an electric mixer.
  • Add eggs, one at a time, beating well after each.
  • Stir in vanilla.
  • Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
  • Stir in lemon juice.
  • Spoon into muffin cups, filling each ⅔ full.
  • Bake for 15-20 minutes, or until done.

Lemon Curd

  • In a medium glass bowl, whisk together sugar, eggs yolks, and lemon juice.
  • Place over a pot of simmering water.
  • Cook and stir until thickened, about 10 minutes.
  • Remove from heat.
  • Strain through a fine mesh sieve.
  • Add lemon zest and butter, stirring until butter is melted.

Meringue

  • With an electric mixer, beat egg whites to stiff peaks.
  • In a small saucepan, heat sugar and water, stirring continually until sugar melts.
  • Cook over medium heat to 246°-250° F, brushing down the sides with water twice.
  • With mixer running, stream sugar mixture into egg whites.
  • Continue beating until cooled, about 5-10 minutes.

Putting It Together

  • Core cupcakes.
  • Pipe lemon curd into each cavity.
  • Top with meringue.
  • Toast with a kitchen torch, if desired.

Notes

Substitutions:
  • If you don’t want to make the curd, you can use store-bought!
  • Store-bought lemon juice can be used, but it’s better to use fresh, as you also will need the rind for this recipe.
 
Expert Tips:
  • The cake batter for this recipe is very thick!
  • After baking, the cupcake tops are flat. This makes for easier coring and decorating!
  • Do NOT over mix the cake batter.
  • When making the curd, the texture should be about pudding consistency. It takes anywhere from 10-25 minutes to thicken. Just be sure to use a GLASS bowl and place over a simmering (not boiling) pot of water.
  • Don’t waste the egg whites from the curd! Use them to make the meringue. Save the rest for breakfast or another recipe!
  • The egg whites for the meringue need to be whipped to about stiff-peaks. Turn off the mixer and make your syrup. Once the syrup is at temperature, turn the mixer on high and slowly stream the syrup in.
  • Do NOT stir the syrup once the sugar is dissolved.
  • Also, keep a bowl of water and pastry brush nearby You will need to brush the sides of the pan down to keep the sugar from crystalizing.
  • Beat the meringue until it’s completely cool. This takes about 5-10 minutes. You can feel the temperature of your mixing bowl to gage if the meringue is cool.
  • I found that piping the meringue onto the cupcake and then using an offset spatula resulted in the best way to get the meringue onto the cupcake without a mess. By just using an offset spatula, the cupcake may tear when trying to spread the meringue.
  • Toasting the meringue is optional, but highly recommended!

Nutrition

Serving: 1cupcakeCalories: 236kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 102mgSodium: 160mgPotassium: 56mgFiber: 0.4gSugar: 26gVitamin A: 351IUVitamin C: 4mgCalcium: 26mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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