Bright and tangy Lemon Meringue Cupcakes filled with lemon curd and topped with toasted meringue - like the pie, but better!
Recipe
Lemon Meringue Cupcake Recipe
12
25 minutes
20 minutes
Lemon Meringue Cupcakes bring all the charm of the classic pie in a handheld treat. Each soft lemon cupcake is filled with vibrant, tangy lemon curd and crowned with a swirl of fluffy, lightly toasted meringue. The combination of tart filling and sweet topping makes every bite a perfect balance of flavor and textur, ideal for spring gatherings, tea parties, or citrus lovers year-round.
Ingredients
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- 200g Whitworths Caster Sugar
- 170g Unsalted Butter, at room temperature
- 2 tbsp Vegetable Oil
- Zest of 1 Unwaxed Lemon
- 2 Large Eggs, at room temperature
- 75ml Whole Milk
- 200g Self-Raising Flour, sifted
- 120g Lemon Curd
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- 200g Whitworths Caster Sugar
- 135g Pasteurised Egg Whites
- ½ tsp Cream of Tartar
Directions
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- Preheat your oven to 170°C (150°C fan) and line a muffin tray with 12 cupcake cases.
- Beat the caster sugar and butter together until pale and fluffy.
- Mix in the vegetable oil until smooth, then stir in the lemon zest.
- Add the eggs and 1/3 of the flour, mixing until well combined.
- Gently fold in the milk along with the rest of the flour.
- Divide the mixture evenly between the cupcake cases, filling each about two-thirds full.
- Bake for 20-22 minutes, or until golden and a skewer inserted in the centre comes out clean.
- Leave the cupcakes in the tray for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, use a small knife or cupcake corer to remove the centre of each cupcake, then fill with lemon curd.
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- Using a stand or handheld mixer, whisk the egg whites and cream of tartar until stiff peaks form.
- Gradually add the sugar while whisking on high speed, continuing until the meringue is glossy and firm.
- Transfer the meringue into a piping bag fitted with your preferred nozzle. Pipe swirls of meringue onto the cupcakes.
- Lightly toast the meringue using a kitchen blowtorch, being careful not to overdo it.
- Keep the cupcakes in the fridge until ready to serve.