Lemon Meringue Pie Cupcakes

Lemon meringue pie cupcakes! Who would have ever thought? These are heavenly; the curd is rich and sweet, the cake with light and springy, and the meringue is like a fluffy cloud to top it all off! If you’ve got a couple of hours, these are sure to impress anyone and everyone! Recipe after the jump.

Lemon Meringue Pie Cupcakes
My ghetto version of a double-boiler, hahah.

Lemon Meringue Pie Cupcakes
Lemon curd.

Lemon Meringue Pie Cupcakes
Straining the curd through a sieve.

Lemon Meringue Pie Cupcakes

Lemon Meringue Pie Cupcakes
Ready to get baked!

Lemon Meringue Pie CupcakesLemon Meringue Pie Cupcakes
Filled with the lemon curd.

Lemon Meringue Pie Cupcakes
Whipping egg whites for the meringue.

Lemon Meringue Pie Cupcakes
About to get toasted.

Lemon Meringue Pie CupcakesLemon Meringue Pie Cupcakes

Lemon Meringue Pie Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12-15 cupcakes
For the lemon curd
  • ⅓ cup fresh lemon juice
  • 3 large eggs
  • 1 large egg yolk
  • ½ cup granulated sugar
  • 8 tablespoons unsalted butter, cut into chunks
  • 1 teaspoon fresh grated lemon zest
For the cupcake batter:
  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 2½ teaspoons baking powder
  • ¾ tsp salt
  • 1 tablespoon fresh grated lemon zest
  • 1 cup granulated sugar
  • 6 tablespoons butter, softened
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup milk
For the meringue:
  • 3 large egg whites
  • ½ teaspoon cream of tartar
  • ½ cup granulated sugar
To make the lemon curd:
  1. In a heat-proof bowl, whisk lemon juice, eggs, egg yolk and sugar until smooth.
  2. Add butter and place bowl over a pot of simmering water. Whisking gently, cook mixture until it thickens and leaves a ribbon when whisk is lifted; this can take anywhere from 8 to 20 minutes depending on how high the heat is set and how cold the ingredients were.
  3. Remove from heat and push through a fine mesh strainer. Fold in lemon zest, cover with plastic wrap and thoroughly chill before using.
To make the cupcakes:
  1. Preheat oven to 375
  2. In a medium bowl, whisk together flours, baking powder and salt.
  3. In a large bowl, rub together the lemon zest and sugar with your fingers until the zest is evenly distributed and the sugar takes on a light yellow hue.
  4. Add butter and cream together until light and fluffy. Beat in the egg and vanilla until combined. Add dry ingredients to butter mixture alternately with the milk; beginning and ending with the dry ingredients.
  5. Evenly divide batter between 12-14 paper-lined muffin cups; they should be about ⅔ full.
  6. Bake until cake springs back when lightly touched in the center and is just beginning to get a golden hue; about 16 to 20 minutes. Allow cupcakes to cool in the tins.
To make the meringue:
  1. In a large mixing bowl, whip egg whites and cream of tartar until foamy.
  2. Slowly add sugar, a tablespoon at a time, and continue whipping until egg whites hold stiff peaks when beaters are lifted.
For the Assembly:
  1. Preheat oven to 400 degrees F.
  2. Place cupcakes on a large baking sheet. Use a paring knife to cut out a small cone out of the center of each cupcake.
  3. Pipe about 1 to 2 tablespoons of the lemon curd into each cupcake. Spoon dollops of meringue over the curd on each cupcake.
  4. Bake at 400 degrees F until the tops of the meringues brown; about 4 to 6 minutes.
Adapted From


One Response

  1. Diana says:

    I just made these! and they were so so so so so SO delicious!

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