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lemon meringue cupcakes recipe with lemon filling - easy homemade from scratch best dessert - free lemon cupcake wrapper - Press Print Party!

Lemon Meringue Cupcakes

Lemon cupcakes with lemon curd filling and meringue topping.

Course Dessert
Keyword cupcakes, dessert, easy, filling, from scratch, homemade, lemon, lemon curd, meringue, summer
Total Time 1 hour 30 minutes
Servings 12 cupcakes


Lemon Curd

  • 3/4 cups sugar
  • 3 Tbsp all-purpose flour
  • 1 pinch salt
  • 1/4 cup lemon juice
  • zest of 1 lemon
  • 3 egg yolks Use the whites for the meringue.
  • 2 Tbsp unsalted butter

Lemon Cupcakes

  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 Tbsp lemon zest
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 2 Tbsp lemon juice


  • 3 egg whites Leftover from lemon curd recipe
  • 1 pinch salt
  • 1/4 cup sugar



  1. Put a pan with water to simmer on the stove.

  2. In a heatproof bowl, mix the sugar, flour, salt, lemon juice, and zest and mix well. Add the water, egg yolks, and butter.

  3. Set on top of the pan of simmering water and stir constantly with a wisk until thickened and smooth. About 20 minutes

    double broiler for lemon curd
  4. Let cool and set aside.


  1. Preheat oven to 350º F.

  2. In one bowl, mix the flour, baking powder, salt, and lemon zest.

    lemon zest with flour
  3. In a second bowl, cream the sugar and butter with a mixer until light and fluffy. Beat in the eggs one at a time. Making sure each egg is mixed before adding the next. Add lemon juice and mix well.

  4. Add the flour mixture from the first bowl and mix until the batter is smooth.

  5. Fill 12 cupcake wrappers equally with the mixture and cook for 15 minutes or until the cupcakes are golden on top.

    baked lemon cupcakes
  6. Remove from oven and cool.


  1. Add a pinch of salt to the egg whites and beat until they start to stiffen. Add in the sugar gradually and continue to beat until you get nice stiff peaks.


  1. Using an apple corer or a knife, remove a little hole from the center of each cupcake and fill with about a teaspoon full of lemon curd.

    Filling lemon cupcakes with lemon curd
  2. Drop or pipe a tablespoon or 2 of the meringue on top of the cupcakes. Dust with a little extra sugar if desired and set in the oven for another 5-7 minutes or until golden.

    If you have it, use a torch to burn those meringue edges

  3. Let cool & enjoy.