Lemon Meringue Cupcakes

The first time I made lemon meringue cupcakes, I was hosting spring brunch and wanted something that felt special but not fussy. When I pulled them from the oven, the kitchen smelled like sunshine itself, and I knew these were going to be memorable. My friend Sarah took one bite and literally stopped mid-conversation, eyes wide with that pure dessert delight. Now they are my go-to whenever I need a dessert that makes people pause and savor.

Last summer, I made these for my niece who claims she does not even like lemon desserts. She ate two in a row and asked if I could teach her how to make them. There is something about the texture contrast—the fluffy cupcake, the smooth curd, the toasted meringue—that makes these completely irresistible.

Ingredients

• All purpose flour: The foundation that gives structure while keeping these tender and light
• Unsalted butter: Room temperature butter creams beautifully and creates that perfect cupcake crumb
• Granulated sugar: Sweetens and helps create that lovely golden meringue we all love
• Eggs: Essential for both the curd and meringue, room temperature eggs whip up best
• Lemon zest and juice: Fresh lemons make all the difference here, the zest packs the aromatic punch while juice brings the tang
• Cream of tartar: The secret to stable meringue that holds its shape beautifully

Instructions

Bake the perfect lemon cupcakes:

Preheat your oven to 350°F and line a muffin tin with liners. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, cream the butter and sugar until pale and fluffy, then beat in eggs one at a time. Add vanilla and lemon zest, then alternate adding dry ingredients and milk until everything just comes together. Divide the batter and bake for 18 to 22 minutes until a toothpick emerges clean.

Whisk up silky lemon curd:

In a heatproof bowl, whisk whole eggs, yolks, sugar, lemon juice, and zest until smooth. Set the bowl over simmering water and whisk constantly until the mixture thickens beautifully, about 8 to 10 minutes. Remove from heat and whisk in butter until glossy and smooth. Cool completely before using.

Create the meringue magic:

In a completely clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar while beating, then continue until you have stiff glossy peaks. Fold in vanilla for that classic flavor.

Assemble your cupcakes:

Carefully remove the center of each cooled cupcake and fill with the chilled lemon curd. Pipe or spoon the meringue over each cupcake, then toast with a kitchen torch or under the broiler until golden and gorgeous.

Save to Pinterest

My favorite moment is always right after toasting the meringue—that golden, slightly crisp exterior giving way to the soft clouds underneath. The first time I served these at a dinner party, everyone went quiet for a moment, just enjoying that perfect bite.

Filling Without Fuss

I have learned that a small apple corer or even a round teaspoon works perfectly for creating the filling cavity. Do not go too deep or you might hit the bottom, and do not worry if a few crumbs come out with the center—it all gets covered by that beautiful meringue anyway.

Toasting Techniques

A kitchen torch gives you that gorgeous controlled browning, but the broiler works beautifully too. Watch closely though, meringue can go from golden to burned in seconds. Move the rack to the upper middle position for the best results.

Make Ahead Magic

The lemon curd can actually be made a day ahead and stored in the refrigerator, which is a huge time saver. The unfilled cupcakes also freeze beautifully for up to a month, just wrap them well and thaw before filling and topping.

• Let filled cupcakes sit at room temperature for about 15 minutes before serving for the best texture
• If piping the meringue feels intimidating, a simple spoon swirl looks charmingly rustic
• These really are best served the same day, as the meringue begins to soften after about 12 hours

Save to Pinterest

There is something so satisfying about the combination of textures and flavors in these cupcakes. They have become the dessert I turn to when I want to make someone feel truly special.

Common Questions

→ How do I ensure the meringue is fluffy and stable?

Use room-temperature egg whites and add cream of tartar before beating. Gradually incorporate sugar until stiff peaks form for a stable meringue.

→ What is the best way to toast the meringue topping?

A kitchen torch provides controlled toasting and a golden finish. Alternatively, broil briefly while watching closely to avoid burning.

→ Can I prepare the lemon curd in advance?

Yes, lemon curd can be made ahead and refrigerated. It should be cooled completely before filling the cupcakes.

→ How do I fill the cupcakes with lemon curd?

Remove a small section from the center of each cupcake using a knife or apple corer, then spoon or pipe the curd inside.

→ What variations can enhance the citrus flavor?

Adding orange zest to the batter or curd provides a complementary citrus note and enriches the overall flavor.