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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Lemon Meringue Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions