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Lemon Meringue Pie Cupcakes

These Lemon Meringue Pie Cupcakes combine the tangy sweetness of lemon curd with a soft cupcake base and a fluffy meringue topping, making them a delightful mini dessert.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Cupcakes, Lemon, Meringue
Servings: 12 servings
Calories: 210kcal

Equipment

  • Saucepan
  • Mixing Bowl
  • Muffin Pan
  • Electric Mixer

Ingredients

Lemon Filling

  • 3 large Egg Yolks Reserve whites for meringue.
  • 3/4 cup Granulated White Sugar
  • 3 tbsp All-Purpose Flour
  • 1 pinch 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 large Eggs
  • 3 tbsp Lemon Juice
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1 1/2 cups All-Purpose Flour

Meringue

  • 3 large Egg Whites Reserved from lemon filling.
  • 1 pinch Salt
  • 1/4 cup Sugar

Instructions

  • Prepare 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. Cook over medium heat until thickened (about 7 minutes), stirring constantly. Set aside.
  • Preheat oven to 375°F (190°C) and line a 12-cup muffin pan with liners.
  • 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 cupcake liners. Bake for 20 minutes or until centers are firm. Cool for 5–8 minutes (leave oven on).
  • 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.
  • 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.
  • 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.

Notes

For best results, use fresh lemons for juice and zest. Store cupcakes chilled and consume within 3 days. Avoid freezing due to the delicate meringue topping.

Nutrition

Calories: 210kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Sodium: 200mg | Sugar: 20g