Lemon Meringue Cupcakes

Welcome to the Ineskohl Kitchen! Today, we’re preparing a delightful dessert – Lemon Meringue Cupcakes. Imagine taking a bite of a light, fluffy cupcake, filled with tangy lemon curd and crowned with a golden meringue peak. Sounds irresistible, right? Let’s dive into the recipe!


For the cupcakes:

  • 3 cups all-purpose flour (360 grams)
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup unsalted butter (2 sticks), at room temperature
  • 2 cups granulated sugar (400 grams)
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 3 lemons
  • 2 tablespoons fresh lemon juice
  • 1 cup buttermilk (if unavailable, 1 cup whole milk + 1 tablespoon vinegar, left to stand until curdled)

For the lemon curd filling:

  • 8 egg yolks and 2 whole eggs
  • 1 cup granulated sugar (200 grams)
  • 2/3 cup plus 2 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter

For the meringue frosting:

  • 2/3 cup water
  • 1 1/2 cups granulated sugar (300 grams)
  • 2 tablespoons corn syrup
  • Egg whites from above
  • 2 tablespoons granulated sugar


  1. Begin by preheating your oven to 325°F (163°C) and lining a muffin tin with cupcake liners.
  2. In a bowl, combine flour, salt, and baking powder. Stir and set aside. (source: Ineskohl.info)
  3. In a separate bowl, cream the butter and sugar until smooth. Beat in eggs one by one, then mix in vanilla extract, lemon zest, and lemon juice.
  4. Gradually add dry ingredients to the butter-sugar mix, alternating with buttermilk. Stir until just combined.
  5. Scoop the batter into prepared muffin tins using an ice cream scoop for equal portioning. Bake for about 25 minutes, rotating halfway through for even baking.
  6. While cupcakes cool, prepare the lemon curd. Whisk together egg yolks, eggs, and sugar in a heatproof bowl. Stir in lemon juice. Place the bowl over a pot of simmering water (bain marie) and stir gently until it thickens.
  7. Remove from heat and mix in the butter. Allow to cool.
  8. Now, let’s prepare the meringue frosting. Dissolve sugar in water and corn syrup in a saucepan over medium heat. Allow the mixture to reach 230°F (110°C).
  9. In the meantime, beat egg whites to soft peaks. Sprinkle in 2 tablespoons of sugar to stabilize the whites.
  10. Slowly pour the hot syrup into the beaten egg whites, while continuously whisking. Keep beating until the meringue thickens and cools.
  11. Now, let’s assemble! Spoon a dollop of lemon curd on top of each cooled cupcake. Next, pipe a generous swirl of meringue frosting over the curd, covering it entirely.
  12. Finally, use a culinary torch to lightly toast the meringue, giving it a beautiful golden hue.

Voila! You now have 24 stunning Lemon Meringue Cupcakes, each offering a delicious surprise of tart lemon curd beneath a cloud of sweet meringue. Enjoy this treat and share the joy with your loved ones. Bon appétit!

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