RECIPES BY Rhiannon Lambert

Lemon Meringue Cupcakes

  • 40 minutes
  • 12
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Essential Ingredients

175g butter, at room temperature
175g self-raising flour
½ tsp baking powder
175g caster sugar
3 large eggs, at room temperature
zest of 1 lemon
12 tsp heaped lemon curd

For the Meringue
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
100g caster sugar


  1. Preheat the oven to 160°c (fan assisted)/180°c/gas 4 and line a 12-hole muffin tin with cupcake cases.
  2. Combine the butter, self-raising butter, baking powder, caster sugar, eggs and lemon zest in a large bowl. Beat until smooth and combined (it is much easier to use an electric whisk here if you have one!). Divide the mix evenly between the cupcake cases, then bake for 20-25 minutes, or until an inserted skewer comes out clean. Leave to cool.
  3. Once completely cool cut a circle out of the top of each cake, slightly bigger than a pound coin in both width and depth, then add the teaspoon of lemon curd into the hole. 
  4. To make the meringue, whisk the egg whites in a large bowl along with the cream of tartar until stiff. Continue whisking on full speed whist you add the sugar, a little at a time, until you have a stiff glossy mixture. Pipe or spread the meringue on top of each cupcake. 
  5. To toast the meringue, pop each cake under the grill for 30 seconds (watching very carefully so that they do not burn) until golden brown. Enjoy!