LEMON MERINGUE PIE CUPCAKES

If you’re a fan of the tangy sweetness of lemon meringue pie and the fluffy charm of cupcakes, you’re in for a treat with these Lemon Meringue Pie Cupcakes! Combining the zesty punch of lemon curd, a soft and buttery cupcake base, and a golden-topped meringue, these cupcakes are the perfect mini dessert with big flavor. Whether for a springtime gathering or a sweet summer treat, they’re guaranteed to be the talk of the table. If you loved our Key Lime Pie Bars, these lemony delights will be your next favorite indulgence.

What are Lemon Meringue Pie Cupcakes?

These cupcakes are a creative mash-up of two classic desserts—cupcakes and lemon meringue pie. They feature a soft, lemon-flavored cake filled with homemade lemon curd and topped with a cloud of toasted meringue. And like the saying goes, “the way to a man’s heart is through his stomach”—especially when that path is lined with citrus and sweetness!

Why You’ll Love These Lemon Meringue Pie Cupcakes

Tangy, Creamy, and Sweet

Each bite balances the bright, zesty lemon curd with the fluffy, golden meringue and moist cupcake base.

Beautiful Presentation

Golden meringue peaks add elegance to these individual desserts, making them perfect for parties or brunch.

Fun Baking Project

From crafting the lemon filling to creating perfect meringue peaks, this recipe is a fun and rewarding baking adventure.

If you’re a fan of our Lemon Cream Tartlets, think of these cupcakes as their adorable, fluffier cousin!

How to Make Lemon Meringue Pie Cupcakes

Quick Overview

You’ll prepare three components: lemon curd filling, cupcakes, and meringue. Bake, fill, top, and toast for a showstopping treat.

Ingredients:

Lemon Filling:

• 3 egg yolks (reserve whites for meringue)
• 3/4 cup granulated white sugar
• 3 tbsp all-purpose flour
• Pinch of salt
• 3 tbsp lemon juice
• 2 tbsp lemon zest (loosely packed)
• 1/2 cup water
• 2 tbsp unsalted butter, melted

Cupcakes:

• 1/2 cup unsalted butter
• 1 cup sugar
• 2 eggs
• 3 tbsp lemon juice
• 2 tsp baking powder
• 1 tsp salt
• 1 1/2 cups all-purpose flour

Meringue:

• 3 reserved egg whites
• Pinch of salt
• 1/4 cup sugar

Step-by-Step:

1. Make Lemon Filling:
   • In a small saucepan over low heat, whisk together egg yolks, sugar, flour, and salt.
   • Slowly whisk in lemon juice, zest, water, and melted butter.
   • Increase heat to medium and cook, whisking constantly, until thickened (about 7 minutes).
   • Remove from heat and set aside.
2. Preheat Oven:
   • Preheat oven to 375°F (190°C).
3. Make Cupcakes:
   • In a medium bowl, beat butter and sugar until light and fluffy.
   • Beat in eggs, lemon juice, baking powder, and salt.
   • Add flour and mix until just combined.
   • Divide batter evenly among 12 cupcake liners in a muffin pan.
   • Bake for 20 minutes or until centers are firm.
   • Cool for 5–8 minutes (leave oven on).
4. Prepare Meringue:
   • Beat reserved egg whites with a pinch of salt until soft peaks form.
   • Add sugar gradually and beat until stiff, glossy peaks form.
5. Assemble Cupcakes:
   • Cut out a 1-inch diameter core from each cupcake center, leaving a base layer.
   • Fill each cupcake with lemon filling.
   • Spoon meringue on top, spreading to the edges and forming decorative peaks.
6. Bake Again:
   • Return cupcakes to oven and bake for 5–6 minutes until meringue is golden.
   • Cool for 10 minutes, then refrigerate at least 1 hour before serving.

What to Serve with Lemon Meringue Pie Cupcakes

Pair with iced tea, champagne, or a citrusy cocktail. These cupcakes are perfect alongside fresh berries or a fruit salad for a light, refreshing dessert spread.

Top Tips for Perfecting Lemon Meringue Pie Cupcakes

• Whisk Constantly for Filling: Keeps it smooth and lump-free.
• Don’t Overbake Meringue: Just a light golden color adds the perfect finish.
• Use Fresh Lemons: For the best flavor, use fresh juice and zest.
• Serve Chilled: These cupcakes are even better after a chill in the fridge.

Storing and Reheating Tips

Store in the refrigerator in an airtight container for up to 3 days. These cupcakes are best served cold and don’t require reheating. Freezing is not recommended due to the delicate meringue topping.

FAQs

Can I use store-bought lemon curd? Yes, if you’re short on time, substitute with high-quality lemon curd.

How do I prevent meringue from weeping? Make sure the meringue completely seals the lemon filling and bake immediately after topping.

Can I make these ahead of time? Yes! Prepare a day ahead and refrigerate. Wait to add meringue until just before serving if possible.

Conclusion

Lemon Meringue Pie Cupcakes are a delightful twist on two beloved desserts, combining creamy citrus filling, tender cake, and a golden cloud of meringue. They’re bright, beautiful, and perfect for any special occasion—or just because you deserve a sweet treat. Bake a batch and enjoy a little sunshine in every bite!