An enjoyable twist on the traditional Easter dessert, these lemon meringue cupcakes consist of the moistest cupcakes you will ever have, filled with creamy--yet fairly light--lemon curd and topped with a marshmallow-like meringue.


Recipe Summary

30 mins
30 mins
1 hr
12 cupcakes


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Lemon Curd:


Instructions Checklist
  • Combine lemon juice, eggs, sugar, and lemon zest for lemon curd in a small saucepan over low heat. Cook, whisking constantly, until thick enough to coat the back of a spatula or spoon, about 10 minutes. Remove from the heat and strain through a sieve into a bowl. Stir in butter until melted; set aside.

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

  • Sift flour, sugar, baking powder, and salt for cupcakes into a large bowl. Pour milk, oil, vanilla extract, and egg onto the dry mixture. Mix thoroughly with an electric mixer of by hand. Pour in hot water and mix to combine; batter will be thin. Spoon batter into the prepared muffin liners, filling about 3/4 full.

  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.

  • Core each cupcake using either a corer or a knife. Spoon in lemon curd.

  • Pour sugar and egg whites into a large bowl. Place the bowl over a saucepan or pot of simmering water. Whisk constantly until sugar is dissolved and egg whites are warm, to between 120 and 140 degrees F (49 to 60 degrees C) on a thermometer, 4 to 6 minutes. Remove from the heat.

  • Mix in lemon juice and whip at high speed until stiff peaks form. Pipe meringue onto the cupcakes.

  • Set an oven rack about 10 inches from the heat source and preheat the oven's broiler.

  • Place cupcakes under the preheated broiler until meringue has browned, about 2 minutes.

Nutrition Facts

255 calories; protein 4.8g; carbohydrates 38.1g; fat 9.9g; cholesterol 71.7mg; sodium 223.6mg. Full Nutrition


Rating: 2 stars
3.19.21 This recipe is a lot of work, time consuming, and a lot of dirty dishes, all of which is OK if it turns out well. I followed this recipe to the letter and, unfortunately, the biggest issue is with the cupcakes’ texture. For lack of a better word, they’re gummy, not at all cake-like. The batter barely rose to the top of the muffin tin, either flat or actually caved in on the top, very little rise. And filling the muffin tin cups 3/4 full, I only ended up with 8 cupcakes, not 12. My husband and I split one, and then the rest went into the trash (and I haven’t done that often). Not sure what happened, but this was a major disappointment, and I won’t be making again. Now heading to kitchen to start the cleanup. So sorry for the bad review, and I don’t want to discourage others from trying, but reviews need to be honest. Read More