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Recipes

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Occasions

Lemon Meringue Cupcakes

prep 1 hour hr
cook 10 minutes mins
Additional Time 30 minutes mins

My favorite vanilla cupcakes turned into lemon cupcakes stuffed with fresh homemade lemon curd and frosted with marshmallow-y toasted vanilla meringue. 

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Lemon Meringue Cupcakes

April 23, 2025
July 28, 2025

My favorite vanilla cupcakes turned into lemon cupcakes stuffed with fresh homemade lemon curd and frosted with marshmallow-y toasted vanilla meringue. 

Lemon meringue cupcakes topped with meringue
Table of Contents
  • How To Make Lemon Meringue Cupcakes, Step-by-Step Photos
  • Expert tips on getting perfect cupcakes
  • How To Store Lemon Meringue Cupcakes
  • Light & Fluffy Lemon Meringue Cupcakes

Don’t mind me, I’m just over here adding to my collection of lemon meringue desserts. Last year I made this family favorite lemon cupcake recipe but (if you ask me) there’s just something superior about fresh lemon curd and a toasted meringue instead of frosting lol.

Lemon meringue lovers, I think you’ll also appreciate my gorgeous creamy Lemon Meringue Cheesecake and these springy Lemon Meringue Baked Donuts. 

lemon meringue cupcakes cut in half with lemon curd dripping

How To Make Lemon Meringue Cupcakes, Step-by-Step Photos

Lemon Curd

  1. Combine the sugar, eggs, lemon juice & zest, butter and salt in a small nonstick or enameled (NOT metal) saucepan over medium-low heat.
  2. Whisk continuously until it thickens and reaches about 170F (77C), about 5 minutes. The curd should be thick enough to coat the back of a spoon. 
  3. While it’s still hot, press the curd through a sieve into another bowl/jar, cover it and allow it to cool completely to room temperature. Store leftovers covered in the refrigerator. 
sugar rubbed with lemon zest
sugar rubbed with lemon zest
ingredients for lemon curd mixed together
ingredients for lemon curd mixed together
mixture will look split until they the butter is fully melted
mixture will look split until they the butter is fully melted
lemon curd thickened
lemon curd thickened
lemon curd coats the back of a spoon
lemon curd coats the back of a spoon
discarded chunks from lemon curd.
discarded chunks from lemon curd.
finished lemon curd
finished lemon curd

Lemon Cupcakes

  1. Zest the lemon on top of the sugar and use your fingers to rub them together well, until they’re well combined. 
  2. Whisk together the flour, sugar, baking powder and salt until they’re evenly distributed.
  3. Add the room temperature butter and the oil and use an electric mixer to beat them at medium, until they’re crumbly like a streusel. 
  4. Add the egg and mix just until it’s well combined and the batter looks like paste.
  5. Add the sour cream and turn the mixer to low speed while streaming in the milk.
  6. Scrape the edge of the bowl and give it a good mix. Fill the cupcake liners about ⅔-¾ full. I recommend weighing them so each cupcake has 50-55 grams of batter.  
  7. Bake for 20ish minutes, until the tallest part of the cupcake, in the center, springs back when you press on it. If you’re hesitant, give it another minute or so.
  8. Let the cupcakes rest for 10 minutes in the pan, then remove them from the pan. 
dry ingredients, butter and oil
dry ingredients, butter and oil
dry ingredients mixed with butter and oil
dry ingredients mixed with butter and oil
egg added to batter
egg added to batter
sour cream and milk added to batter
sour cream and milk added to batter
lemon cupcake batter in muffin tin
lemon cupcake batter in muffin tin
lemon cupcakes finished baking
lemon cupcakes finished baking

Toasted Meringue

  1. Whisk sugar, cream of tartar and egg whites over a double boiler. 
  2. Sugar has to be fully dissolved in the egg whites before whipping & reaches 170F (77C). 
  3. Egg whites and sugar fully whipped into a fluffy meringue, about 10 minutes. 
  4. Use meringue to frost the top of the cupcakes and toast them using a culinary torch. 
raw egg whites and sugar in the bowl of a stand mixer
raw egg whites and sugar in the bowl of a stand mixer
egg whites and sugar cooking over a double boiler
egg whites and sugar cooking over a double boiler
cooked egg whites and sugar looking frothy
cooked egg whites with sugar dissolved
Marshmallowy Swiss meringue
Marshmallowy Swiss meringue

Assemble

  1. Use a cupcake corer or a knife to cut a hole in the center of the cupcakes, remove a little chunk.
  2. Fill in the hole with the chilled lemon curd.
  3. Use a piping bag to frost the cupcakes with the meringue.
  4. Swirl some more lemon curd on top and then use a culinary torch to toast the meringue.
lemon cupcakes filled with lemon curd
lemon cupcakes filled with lemon curd
cupcakes frosted with meringue
cupcakes frosted with meringue
meringue swirled with lemon curd
meringue swirled with lemon curd
meringue toasted with culinary torch
meringue toasted with culinary torch

Expert tips on getting perfect cupcakes

There’s a few things you can do to make sure your cupcakes are perfect. 

  • Don’t reduce the sugar. I know a lot of people do that for some recipes but it alters the texture as well as the flavor.
  • Weigh your ingredients with a digital scale 
  • Weigh the batter for each cupcake with a digital scale. I just place the cupcake pan on the scale with the liners and measure out 50 grams for each cupcake. You should have just enough for 12 cupcakes.
  • Use an oven thermometer to make sure the oven is heating accurately. 
  • Use a light colored stainless steel muffin tin for even baking. 
  • Read my post on lemon curd if you’re new to that. 
  • Read my post on a stable Swiss Meringue if you’re new to meringues!
lemon meringue cupcakes in a plate with lemons

How To Store Lemon Meringue Cupcakes

These definitely need to be refrigerated because of the meringue and the lemon curd so I recommend placing them in an airtight container and refrigerating them for up to a week. Freeze if it’s any longer than that. 

To freeze the cupcakes, place them in an airtight container and then place the container in a freezer bag, squeezing out all the excess air. Bring them back to room temperature by thawing at room temperature for a few hours before serving. 

lemon meringue cupcakes cut in half with lemon curd dripping

I really do love a good lemon curd and meringue combo so I hope you love these cupcakes too! 

If you have any questions, please comment down below – those will get answered much quicker than email or through social media. 

If you’ve tried this, I would very much appreciate a star rating or review as well.

As always, have a blessed day and happy baking!

Love, B

Recipes
Occasions

Light and Fluffy Lemon Meringue Cupcakes

prep 1 hour hr
cook 10 minutes mins
Additional Time 30 minutes mins
total 1 hour hr 40 minutes mins
Serves 13 cupcakes
My favorite vanilla cupcakes turned into lemon cupcakes stuffed with fresh homemade lemon curd and frosted with marshmallow-y toasted vanilla meringue. 
Author: Bernice Baran
Print Recipe Pin Recipe email recipe
Servings 13 cupcakes
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Equipment

  • 1 Vanilla Bean Paste
  • 1 Kitchen Aid 5 qt. Stand Mixer
  • 1 Kitchen Scale
  • 1 Disposable Piping Bags
  • 1 cupcake pan
  • 1 zester
  • 1 small pot
  • 1 Rubber Spatula

Ingredients

Lemon Curd

  • 50 grams granulated sugar
  • 1 large lemon, zested, or 2 small
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 60 mL lemon juice, 1 large or 2 small lemons
  • 42 grams salted butter, room temperature

Lemon Cupcakes

  • 200 grams granulated sugar
  • 2 large lemon, zested
  • 210 grams all-purpose flour, spooned and leveled
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 56 grams unsalted butter, room temperature
  • 60 mL canola oil
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 113 grams sour cream
  • 80 mL whole milk, room temperature

Toasted Meringue

  • 150 grams granulated sugar
  • 1/4 tsp cream of tartar
  • 3 large egg whites
  • 2 tsp vanilla bean paste, or extract
  • tiny pinch fine sea salt

Method

Lemon Curd

  1. Combine the sugar, eggs, lemon juice & zest, butter and salt in a small nonstick or enameled (NOT metal) saucepan over medium-low heat.*
    50 grams granulated sugar, 1 large lemon, zested or 2 small, 1 large egg room temperature, 1 large egg yolk room temperature, 60 mL lemon juice 1 large or 2 small lemons, 42 grams salted butter room temperature
  2. Whisk continuously until it thickens, about 5 minutes, just until it reaches about 170F (77C) – don't go over. It should be thick enough to coat the back of a spoon.
  3. While it’s still hot, press the curd through a sieve into another bowl/jar, cover it and allow it to cool completely to room temperature. Store leftovers covered in the refrigerator.

Lemon Cupcakes

  1. Preheat the oven to 350F/177C convection and line 13 cupcake tins (if you only have 1 pan, do the first 12 first).
  2. Place the sugar in the bowl of a stand mixer (or a large bowl) and zest the lemon on top. Use your fingers to rub the sugar with the lemon zest to release the oils.
    200 grams granulated sugar, 2 large lemon zested
  3. Add the cake flour, baking powder and salt and whisk until they're evenly distributed.
    210 grams all-purpose flour spooned and leveled, 1 1/2 tsp baking powder, 1/4 tsp fine sea salt
  4. Add the oil and butter to the dry ingredients and beat together until they're combined.
    60 mL canola oil, 56 grams unsalted butter room temperature
  5. Add the egg and vanilla extract and mix until they're fully combined.
    1 large egg room temperature, 1 tsp pure vanilla extract
  6. Add the sour cream and turn the mixer to low speed, while streaming the milk in. Scrape the edge of the bowl and mix just until the batter is smooth.
    113 grams sour cream, 80 mL whole milk room temperature
  7. Fill each cupcake tin about 2/3-3/4 full, about 50 grams and bake for about 18 minutes. They are done when you press on the center and it springs back and the edges start to get golden.
  8. Remove them from the oven and let them cool in the pan for 5-10 minutes, then move them to a cooling rack. Allow the cupcakes to cool completely.
  9. Once they've cooled, use a cupcake corer or a knife to make a hole in the center. Fill the hole in with the cooled lemon curd.

Toasted Meringue

  1. Bring a small pot with a little water to a boil and then reduce the heat to simmer (keep it on very low heat).
  2. Wipe down your equipment with a tiny bit of vinegar or lemon juice (any edible acid) and then place the sugar and cream of tartar in the bowl of a stand mixer, whisking them together.
    150 grams granulated sugar, 1/4 tsp cream of tartar
  3. Add the egg whites to the bowl and whisk the egg whites into the sugar. Place the bowl of egg whites and sugar on top of the simmering water (making sure it doesn’t submerge into the water) – you want the steam to heat the egg whites.
    3 large egg whites
  4. Whisk the egg whites frequently so they don’t coagulate around the edge of the bowl. Generally around 5 minutes, the sugar will feel like it’s dissolved in the egg whites but you want to take the egg whites to 175F (80C) in order to get that stable, marshmallowy texture, which is normally around 10 minutes for me. So make sure to check the temperature with a thermometer between the 5-10 minutes (it may take up to 15 minutes).
  5. Once it’s at 175F (80C), turn the stove off, remove the bowl from the simmering pot and place it on the stand mixer fit with the whisk attachment. Beat at medium speed for a minute and then increase to medium-high for about 10 minutes.
  6. Add in the vanilla extract and salt and mix, that just until it’s combined, making sure to scrape the edge of the bowl as well. The texture should be thick and marshmallow – not dry or foamy.
    2 tsp vanilla bean paste or extract, tiny pinch fine sea salt
  7. Use a piping bag fit with a round tip to pipe the meringue onto the cupcakes. Use a culinary torch to toast the top of the meringue. Feel free to top it with a little more lemon curd if you want.

Notes

  • Store bought lemon curd will work as well but I don’t particularly love any of them to recommend. 
  • I recommend a light colored metal cupcake pan if you want them more uniform in color.
  • I get 13 cupcakes and there’s a tiny bit of batter left over (for like half a cupcake) but if you add that to the cupcakes, they’re overfill and shrivel back up. 
  • Store in an airtight container, refrigerated for 4-5 days or frozen for a few weeks.
  • If you need the meringue to be SUPER stable you can add gelatin to it.
    • I just dissolve a ¼ tsp of gelatin in 1 tsp of cold water. Let it set for a few minutes and then microwave it for 5 seconds. Add it in with the vanilla and salt, mixing just until it’s well combined. It’ll set once it’s refrigerated.
       
       

Nutrition

Serving: 1gCalories: 284kcalCarbohydrates: 37gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 62mgSodium: 142mgPotassium: 77mgFiber: 0.5gSugar: 24gVitamin A: 310IUVitamin C: 2mgCalcium: 55mgIron: 1mg
Course: Cupcakes
Cuisine: American
Keyword: lemon curd, lemon meringue, meringue

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Bernice Baran

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  1. Nina
    23.07.2025

    Love receiving your recipes! Really looking forward to trying this out but I don’t have a torch – any other options? Is it possible to do the toasting in the oven somehow??

    Reply
    1. Bernice Baran
      31.07.2025

      Hi Nina, you could technically pop them in the oven on broil for a minute or so but I would do that without any lemon curd on top, just inside the cupcake so that doesn’t burn.

      Reply

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