Uploaded March 2023 | Updated September 2026, 2 hours ago
Lemon Meringue Pie Cupcakes
Cupcake ingredients:
2 large eggs, room temperature
1 cup white sugar
½ cup unsalted butter (melted)
Zest of 1 lemon
Juice of 1 lemon
½ cup plain, natural or Greek yogurt
1 tsp vanilla extract or paste
1 ½ cups plain flour
1 ½ teaspoons baking powder
¼ teaspoon salt
Meringue topping ingredients:
3 eggs
1/2 tsp Cream of Tartar
1/2 cup caster sugar
1 jar of lemon curd for filling
METHOD
Preheat oven to 180°c (fan forced)
Line a 12 cup muffin pan with cupcake liners.
In a bowl, combine plain flour, baking powder and salt and whisk to combine.
In a separate glass bowl, add the eggs and whisk until fluffy (about 1 minute).
Slowly add in the sugar until the mix is creamy.
Whilst whisking, add in the melted butter followed by the lemon zest, lemon juice, vanilla extract or paste and yogurt until combined.
Add half of the flour mixture to the wet ingredients and fold. Then add in the rest and whisk on low until just combined. The batter will be thin.
Pour into cupcake liners, each about 2/3 full.
Bake at 180°c for approx 22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack.
Once cool, use a knife to cut a chunk out of each cupcake, then fill with 1 teaspoon of lemon curd.
For meringue topping.
Preheat oven to 150°c use top heating element if available and turn off bottom.
In a very clean glass or metal bowl, whisk the eggs until soft peaks form.
Add the Cream of Tartar then start whisking again and slowly add the sugar, one tablespoon at a time. Whisk on high until stiff peaks form.
Dollop or pipe on to the top of the cupcakes then add to the oven for 1-6 minutes. Keep a very close eye on them so they don’t burn.
For a printable recipe card, go to: buymeacoffee.com/NicoleHerrick/e/122778
Lemon Meringue Pie Cupcakes
Cupcake ingredients:
2 large eggs, room temperature
1 cup white sugar
½ cup unsalted butter (melted)
Zest of 1 lemon
Juice of 1 lemon
½ cup plain, natural or Greek yogurt
1 tsp vanilla extract or paste
1 ½ cups plain flour
1 ½ teaspoons baking powder
¼ teaspoon salt
Meringue topping ingredients:
3 eggs
1/2 tsp Cream of Tartar
1/2 cup caster sugar
1 jar of lemon curd for filling
METHOD
Preheat oven to 180°c (fan forced)
Line a 12 cup muffin pan with cupcake liners.
In a bowl, combine plain flour, baking powder and salt and whisk to combine.
In a separate glass bowl, add the eggs and whisk until fluffy (about 1 minute).
Slowly add in the sugar until the mix is creamy.
Whilst whisking, add in the melted butter followed by the lemon zest, lemon juice, vanilla extract or paste and yogurt until combined.
Add half of the flour mixture to the wet ingredients and fold. Then add in the rest and whisk on low until just combined. The batter will be thin.
Pour into cupcake liners, each about 2/3 full.
Bake at 180°c for approx 22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack.
Once cool, use a knife to cut a chunk out of each cupcake, then fill with 1 teaspoon of lemon curd.
For meringue topping.
Preheat oven to 150°c use top heating element if available and turn off bottom.
In a very clean glass or metal bowl, whisk the eggs until soft peaks form.
Add the Cream of Tartar then start whisking again and slowly add the sugar, one tablespoon at a time. Whisk on high until stiff peaks form.
Dollop or pipe on to the top of the cupcakes then add to the oven for 1-6 minutes. Keep a very close eye on them so they don’t burn.
For a printable recipe card, go to: buymeacoffee.com/NicoleHerrick/e/122778
