Lemon Meringue Cupcakes Recipe

Name: Lemon Meringue Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE LEMON CURD; 4 None egg yolks; 1/3 cup sugar; 1/3 cup lemon juice; 3 tbsp butter; None None FOR THE CUPCAKES; 8 tbsp (1 stick) butter, softened; 3/4 cup sugar; 2 None eggs; 2 tsp finely grated lemon peel; 2/3 cup flaked coconut; 1 1/4 cups self-rising flour, sifted; 1/3 cup milk; None None FOR THE MERINGUE; 4 None egg whites; 1 1/4 cups sugar

Servings: persons

None None FOR THE LEMON CURD
4 None egg yolks
1/3 cup sugar
1/3 cup lemon juice
3 tbsp butter
None None FOR THE CUPCAKES
8 tbsp (1 stick) butter, softened
3/4 cup sugar
2 None eggs
2 tsp finely grated lemon peel
2/3 cup flaked coconut
1 1/4 cups self-rising flour, sifted
1/3 cup milk
None None FOR THE MERINGUE
4 None egg whites
1 1/4 cups sugar

1
For the lemon curd, combine all ingredients in a small heatproof bowl over a saucepan of simmering water. Stir constantly until mixture thickens slightly. Remove from heat. Place plastic wrap directly on top of lemon curd. Refrigerate until ready to serve.
2
Preheat the oven to 350u00b0F. Line a 12-cup muffin pan with paper liners.
3
For the cupcakes, beat butter, sugar, eggs and lemon peel in a large bowl with an electric mixer until light and fluffy. Stir in the coconut, then the flour and milk. Spoon into muffin cups. Bake for 20 mins, or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Increase oven to 425u00b0F.
4
Cut a 3/4 inch-deep hole in center of each cupcake. Place cupcakes on a baking pan. Fill centers with lemon curd. Discard tops.
5
For the meringue, Beat egg whites and sugar in a medium bowl with an electric mixer until thick and glossy. Spoon meringue into a piping bag fitted with a 1/2-inch plain tip. Pipe meringue onto cupcakes. Bake for 5 mins, or until browned lightly.

1241

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: None None FOR THE LEMON CURD, 4 None egg yolks, 1/3 cup sugar, 1/3 cup lemon juice, and more.

Yes, Lemon Meringue Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Meringue Cupcakes

How did you like this recipe?

Frequently Asked Questions