I love the lemon and meringue combination, but the store-bought lemon meringue cupcakes always seemed to be too subtle in flavor. This is a recipe for those who want an extra lemony taste and prefer baking from scratch. You can refrigerate them before serving if you like.


Recipe Summary

15 mins
30 mins
1 hr 5 mins
20 mins
8 cupcakes


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.

  • Combine butter and sugar together in a large bowl; beat until creamy. Add eggs; beat until smooth.

  • Mix flour, baking powder, and salt together in a bowl. Beat gradually into the butter mixture. Mix lemon juice, sour cream, and lemon zest into the batter.

  • Divide batter among prepared muffin cups, filling each almost full.

  • Bake in the preheated oven until edges are lightly browned and a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pan, about 30 minutes.

  • Top each cupcake with a heaping teaspoon of lemon curd and 1 meringue cookie.

Cook's Notes:

I used the zest and juice of 3 large lemons for this recipe, half for the batter, half for the lemon curd.

You can use store-bought meringue and lemon curd if you're short on time, but I had made them from scratch earlier.

Meringue absorbs moisture from the lemon curd very quickly, and becomes soft and creamy. If you want it to stay crispy, place the cookies just before serving.

Nutrition Facts

233 calories; protein 3.7g; carbohydrates 37.9g; fat 8g; cholesterol 74.2mg; sodium 168.9mg. Full Nutrition