Lemon Meringue Cupcakes with Meringue Topping and Lemon ZestLemon Meringue Cupcakes with Meringue Topping and Lemon Zest - perfect for a spring treat!

Delicious Lemon Meringue Cupcakes Recipe | Perfect for Spring!

If you’re looking for a dessert that perfectly captures the freshness of spring, look no further than these delicious Lemon Meringue Cupcakes! With their delicate, tangy lemon flavor and fluffy meringue topping, these cupcakes are sure to impress your guests and leave everyone wanting more. Whether you’re hosting a springtime gathering or just looking for a sweet treat to brighten up your day, these Lemon Meringue Cupcakes are the perfect choice. So, grab your apron and get ready to bake up a batch of these irresistible cupcakes!


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


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


3 egg whites
pinch of salt
1/4 cup sugar


1) Make lemon filling: In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside
2) Preheat oven to 375 degrees
3) Make cupcakes: In medium bowl, beat butter and sugar until light and fluffy; beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined
4) Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 15-16 minutes until center of cupcakes firms up; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven)
5) Meanwhile, make meringue: beat egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don’t overdo it)
6) With a sharp knife, remove center of each cupcake (about 1″ in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core (or treat the weary baker to a tart little snack); fill cupcake centers with lemon filling
7) Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving – Makes: 12 absolutely delicious cupcakesop

Print Friendly, PDF & Email