These Lemon Meringue Cupcakes are made with a light lemon cake, lemon curd filling and lightly toasted meringue frosting! It’s like Lemon Meringue Pie in cupcake form!

These Lemon Meringue cupcakes are super fun, easy to make with a surprise filling too. It's a whole other way to add more flavour to make a cupcake that much more interesting. I love how moist and easy they are to put together. The bulk of the lemon flavour comes form the lemon curd!




For this recipe I added everything into a food blender however you can use a food mixer or whisk by hand. 

Putting everything together is mostly a breeze, cutting out the centre of the cupcakes and filling them with lemon curd and then add the meringue topping. To toast them, I used a chef's torch and gave them a little light scorch but you can always place them under the grill and watch it carefully until they get a little brown.

These cupcakes are light, super moist, filled with lemon curd and topped with toasted meringue! They are a little fun and different to enjoy and I hope you enjoy them as much as I did!

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Preparation time
less than 30 mins

Cooking time
20-22 mins

LEMON MERINGUE CUPCAKES

Ingredients

For the sponge

100g baking spread

150g self-raising flour

90g caster sugar

3 tbsp milk

2 eggs

1 unwaxed lemon, finely grated zest only

For the filling

Lemon curd

For the meringue

2 free-range egg whites

90g caster sugar

7g freeze-dried raspberries, to decorate (optional)


Method

Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tray with cases.

Put the sponge ingredients into a bowl or a food mixer and whisk and mix until light and fluffy. Spoon the mixture evenly between the cases. Bake for 20-22 minutes or until golden-brown, risen and springy to the touch. Set aside to cool.

Using an apple corer or a small knife cut or core out some sponge to leave a hole. Spoon 1/2 teaspoon lemon curd into each hole, making sure the curd is level with the top.

To make the meringue, whisk the egg whites in a large clean bowl with an electric hand whisk until soft peaks. Gradually add the sugar a tablespoon at a time, until you have a stiff glossy mixture. Spread or pipe on the top of each cupcake.

Optional: Use a chef’s blowtorch to brown the meringues or slide the tray under the grill. Watch carefully and remove when golden-brown.

Sprinkle with the freeze-dried raspberries.