Lemon Meringue Cupcakes are a bright and elegant dessert that combine soft lemony cupcakes, tangy lemon curd, and a fluffy, golden meringue topping. They’re everything I love about lemon meringue pie, but in fun, individual portions that are perfect for parties, holidays, or when I just want to bake something special.

Why You’ll Love This Recipe

I love these cupcakes because they balance sweet and tart flavors perfectly. The lemon curd filling adds a refreshing zing, while the meringue topping is light, airy, and toasted to perfection. They look fancy but are surprisingly simple to make, and every bite gives me a mix of fluffy cake, creamy lemon, and pillowy meringue.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• For the cupcakes:

  • All-purpose flour

  • Baking powder

  • Salt

  • Unsalted butter, softened

  • Granulated sugar

  • Eggs

  • Lemon zest

  • Lemon juice

  • Milk

• For the lemon curd:

  • Egg yolks

  • Sugar

  • Lemon juice

  • Lemon zest

  • Butter

• For the meringue:

  • Egg whites

  • Sugar

  • Cream of tartar (optional, for stability)

  • Vanilla extract (optional)

Directions

1. I preheat my oven to 350°F and line a muffin tin with cupcake liners.

2. To make the cupcakes, I cream butter and sugar until light and fluffy, then beat in eggs one at a time. I add lemon zest and juice, then mix in dry ingredients alternately with milk until the batter is smooth.

3. I divide the batter among the liners and bake for 18–20 minutes, until a toothpick comes out clean. I let them cool completely.

4. For the lemon curd, I whisk egg yolks, sugar, lemon juice, and zest in a saucepan over medium heat until thickened, then stir in butter until smooth. I cool it before using.

5. I cut a small hole in the center of each cupcake and spoon in lemon curd.

6. To make the meringue, I whip egg whites with cream of tartar until soft peaks form, then gradually add sugar until glossy stiff peaks form. I add vanilla if using.

7. I pipe or spoon the meringue on top of the filled cupcakes.

8. Using a kitchen torch (or a quick broil in the oven), I toast the meringue until lightly golden.

Servings and timing

This recipe makes about 12 cupcakes. It takes around 1 hour and 15 minutes total: 30 minutes for prep, 20 minutes for baking, and additional time for making the lemon curd and assembling.

Variations

• I sometimes add raspberry or blueberry jam along with the lemon curd for a fruity twist.

• For extra richness, I use buttermilk instead of regular milk in the cupcake batter.

• If I want a shortcut, I use store-bought lemon curd to save time.

• I like piping the meringue into fancy swirls for a bakery-style look.

• For a lighter option, I make mini cupcakes and reduce the bake time to about 12 minutes.

storage/reheating

I store these cupcakes in the refrigerator in an airtight container for up to 3 days. The meringue holds up well but is best enjoyed fresh. I let them come to room temperature before serving. These cupcakes don’t freeze well because of the meringue topping.

FAQs

Can I make the lemon curd ahead of time?

Yes, I often prepare the lemon curd a day or two in advance and keep it in the fridge until I’m ready to fill the cupcakes.

Do I need a kitchen torch to toast the meringue?

Not necessarily. I’ve also used the oven broiler on high for just 1–2 minutes—watching carefully—to get a golden top.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives the best flavor. Bottled juice can work in a pinch, but I always prefer fresh-squeezed.

How do I prevent the meringue from weeping?

I make sure to beat the egg whites to stiff glossy peaks and toast the meringue right before serving. Adding cream of tartar also helps stabilize it.

Can I use a different filling?

Yes, I’ve swapped the lemon curd for lime curd, passionfruit curd, or even orange curd for a unique twist.

Conclusion

Lemon Meringue Cupcakes are one of my favorite desserts to bake when I want something elegant yet fun. They’re tangy, sweet, and beautifully topped with golden meringue that makes them irresistible. Every bite feels like sunshine in cupcake form, and they always impress friends and family.