Ann Reardon

Lemon Meringue Cupcake Recipe

delicious lemon meringue cupcake recipeThese are one of my favourite cupcakes, light fluffy italian meringue offset with tangy lemon curd and vanilla cupcake.

Vanilla Cupcakes:

Make the cupcake using the vanilla cake recipe on the bottom of this post: vanilla cupcakes

While they are cooking make your lemon curd and italian meringue.

Lemon curd recipe

165g (5.82 ounces) or 3/4 cup caster sugar
2 eggs plus 2 yolks
zest of 2 lemons
240 millilitres (8.12 fluid ounces) or 1 cup lemon juice
90g (3.17 ounces) or 1/3 cup and 1 Tablespoon unsalted butter, chopped

lemon curd recipe

Whisk together the sugar, eggs, yolks, lemon zest and juice.

Microwave in 1 minute intervals whisking each time until it thickens.

Whisk in the butter, then pour curd into jam jars or drinking glasses covered in plastic wrap and store in the refrigerator.

Italian Meringue Recipe (click here for video instructions)

1/4 teaspoon cream of tartar
3 large eggs
1 cup or 216g (7.62 ounces) caster sugar
1/4 cup or 63 millilitres (2.13 fluid ounces) water

Seperate the eggs and whisk the white to form soft peaks.
Put the sugar and the water in a saucepan and bring to the boil.
Wash down the sides of the pan with a pastry brush and leave unstirred until it reaches 238F (114.44 degrees Celsius) on a candy thermometer.

Immediately remove from heat and with the beaters running, pour in a thin stream into the egg whites.

Beat until cooled.  This can take a while so if using hand mixers I like to put a bowl of iced water underneath the mixing bowl to speed up the cooling process. When it is cool it will be thick smooth and glossy.

Constructing the cupcakes

how to make lemon meringue cupcake recipe

Using a knife or a spoon cut a hole out of the top of each cupcake and fill with a teaspoon of lemon curd.  Top with a piped swirl of italian meringue.  You can place the cupcakes under the grill for a short moment if you want the meringue to be golden.

lemon meringue cupcake recipe

My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

38 Comments View Comments

  1. Rating: 5

    I made these for the first time last week, and today I am making them again because they’re so delicious and I just want to eat more of them :3
    They really capture the flavor of a lemon merengue pie, and they were so much fun to make. They’re a bit labor intensive, but not difficult at all if you follow the instructions carefully. I included a picture since no one has posted one yet. I could have done a better job with piping the meringue, but you get the idea 🙂

  2. Rating: 5

    Hi Ann,
    For how long in advance can you make the lemon curd?
    And how long will it last in the fridge/cupboard?
    Thanks 😊

  3. Rating: 3.5

    Hi Ann,
    I tried this recipe twice, and each time the muffins got much smaller after backing and really dense. I did everything as said in the recipe so I am not sure where I went wrong. Any tipps?
    I love your Cookbook, especially the chocolate cake recipe is amazing.
    Many thanks in advance

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