Hey y’all! If you’re on the hunt for a sweet treat that combines fluffy cake, tangy lemon, and billowy meringue, you’ve landed in the right place. These Lemon Meringue Cupcakes with Lemon Curd Filling are a sunshine-filled twist on the classic pie, with the perfect balance of tart and sweet in every bite. They’re a guaranteed showstopper for birthdays, summer parties, or anytime you crave a bright, cheerful dessert. Let’s get cooking!
Why You’ll Love This Lemon Meringue Cupcakes with Lemon Curd Filling Recipe
- Each bite bursts with tangy lemon curd and fluffy, sweet meringue.
- Perfect for impressing at occasions from potlucks to bridal showers.
- No complicated steps—just simple, approachable baking.
- The cupcakes stay moist and tender, never dry or crumbly.
- They’re a fun, portable take on classic lemon meringue pie!
Ingredients for Lemon Meringue Cupcakes with Lemon Curd Filling
For the Lemon Cupcakes:
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon fresh lemon zest
- ⅓ cup (80ml) fresh lemon juice
- ½ cup (120ml) whole milk, room temperature
- 1 teaspoon vanilla extract
For the Lemon Curd Filling:
- ½ cup (120ml) fresh lemon juice
- 2 teaspoons lemon zest
- ½ cup (100g) granulated sugar
- 2 large eggs
- 4 tablespoons (56g) unsalted butter, cubed
- Pinch of salt
For the Meringue Topping:
- 3 large egg whites
- ½ cup (100g) granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
Directions: How to Make Lemon Meringue Cupcakes with Lemon Curd Filling
Step 1: Prep the Lemon Cupcakes
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, use a hand mixer to cream butter and sugar until light and fluffy, about 2-3 minutes.
- Beat in eggs one at a time, then add lemon zest and vanilla.
- Mix in half the flour mixture, followed by lemon juice and milk, then the remaining flour mixture. Mix until just combined.
- Divide batter evenly among liners, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely.
Step 2: Make the Lemon Curd Filling
- In a small saucepan, whisk together lemon juice, lemon zest, sugar, eggs, and salt.
- Cook over medium heat, whisking constantly, until mixture thickens and coats the back of a spoon (about 6-8 minutes).
- Remove from heat, whisk in butter until smooth. Strain through a sieve for extra silkiness. Let cool.
Step 3: Fill the Lemon Meringue Cupcakes
- Core the cooled cupcakes using a cupcake corer or small spoon.
- Fill each cupcake with about 1-2 teaspoons of lemon curd.
Step 4: Prepare the Meringue Topping
- In a clean, grease-free mixing bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, then vanilla, and continue to whip until stiff, glossy peaks form.
Step 5: Finish and Torch
- Pipe or dollop meringue onto the filled cupcakes.
- Use a kitchen torch to toast the meringue gently until golden brown, or broil in the oven for 1-2 minutes (watch closely!).
Notes for Perfect Lemon Meringue Cupcakes with Lemon Curd Filling
- Always use room temperature ingredients for the fluffiest cupcakes.
- Stir the lemon curd constantly to prevent curdling. For more tips, see this lemon curd guide.
- Clean equipment is essential for perfect meringue (learn why here).
Variations: Fun Twists for Lemon Meringue Cupcakes with Lemon Curd Filling
- Berry-Lemon: Add a dollop of raspberry or blueberry jam along with the lemon curd filling.
- Lime Meringue: Swap lemon juice and zest for lime for a tropical twist.
- Mini Lemon Pies: Use a graham cracker crust base instead of cupcake batter for a pie-like treat.
Required Equipment for Lemon Meringue Cupcakes with Lemon Curd Filling
- Muffin tin and cupcake liners
- Hand mixer or stand mixer
- Medium and large mixing bowls
- Whisk and spatula
- Small saucepan
- Fine mesh sieve
- Cupcake corer or spoon
- Piping bag and tip (for meringue)
- Kitchen torch (optional, for toasting meringue)
Storage Instructions for Lemon Meringue Cupcakes with Lemon Curd Filling
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring to room temperature before serving for best texture.
- Meringue is best the day it’s made, but cupcakes stay fresh and moist up to 72 hours.
Serving Recommendations & Pairings for Lemon Meringue Cupcakes with Lemon Curd Filling
- Pair with a cup of Earl Grey or chamomile tea for a refreshing afternoon treat.
- Serve alongside fresh berries for a vibrant dessert plate.
- Top with extra whipped cream for added indulgence!
Pro Tips for the Best Lemon Meringue Cupcakes with Lemon Curd Filling
- Use freshly squeezed lemon juice for the brightest, freshest flavor (find more about citrus juicing here).
- Do not overmix the cupcake batter or the cakes may turn dense.
- To get sky-high meringue, gradually add the sugar after foaming begins.
FAQ: Lemon Meringue Cupcakes with Lemon Curd Filling
- Can I make these cupcakes in advance?
Yes, the cupcakes and lemon curd can be made a day ahead; add the meringue just before serving for best results. - Can I freeze Lemon Meringue Cupcakes with Lemon Curd Filling?
The cupcakes and curd freeze well, but meringue does not; add fresh meringue after thawing. - What if I don’t have a kitchen torch?
Simply broil the meringue-topped cupcakes in your oven for 1-2 minutes, watching closely to avoid burning.
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes