Lemon Meringue Cupcakes


This recipe is a great way of combining both a tea time and a dessert favourite. I remember enjoying the lemon meringue pies my Grandma used to make for dessert after a Sunday roast. A zangy, smooth centre followed by a crisp bite of meringue. The ironic thing is my Gran would never eat the meringue- wouldn’t touch it! Luckily for me that meant extra meringue was added to my serving. Seconds were up for grabs Monday teatime too!

This recipe is a few mouth fulls of utter delight! You’ll love the mix of flavours, textures and a unique take on a traditional dish. The cupcakes have a lemon curd centre and are topped with a meringue. Sounds complicated? It’s a lot easier than you think! A recipe which I think goes so well for an after dinner treat. Inspired by Mary Berry’s recipe from BBC Food and of course, one of many of my Grandma’s Sunday desserts. You’ll soon see that my Gran will be behind a lot of my bakes!

Enjoy x



  • 100g margarine/softened butter
  • 150g self-raising flour
  • 150g caster sugar
  • 3 tbsp of milk (any type is fine)
  • 2 Medium eggs
  • 1 lemon zest (grated)
  • Jar of lemon curd


  • 3 egg whites
  • 150g caster sugar


  1. Preheat the oven to 180 degrees, place either large cupcakes cases or muffin cases in a muffin tray
  2. Mix the butter, sugar, flour, milk and eggs together. Using an electric whisk beat until all the ingredients are well combined
  3. Fill the cases with the mixture, roughly one large tablespoon of mixture in each works out well.
  4. Bake in the oven for 15-20 minutes until golden brown on the top. If you’re unsure stick a skewer into a cake and if it comes out clean they’re done. Leave to cool on a wire rack.
  5. Once cold to touch, cut a hole at the top of each cake. Roughly a pound in length and cut to around half way down the cake. If you want a lot of lemon curd cut 3/4 of the way down, just remember the curd is very powerful in taste.
  6. Beat the eggs whites and gradually add the sugar using an electric whisk on full power. When the mixture is stiff, glossy and doesn’t move when you tilt the bowl it’s done.
  7. Spoon the mixture or pipe it onto the top of the cakes. When doing this place the cakes back into the tray as you will need to use this when browning the meringues.
  8. Using cooks blow torch or the grill, brown the meringue tops slightly.22547756_10212779598897239_1948533089_n

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