Lemon Meringue Pie Cupcakes – A Little Ray of Sunshine in Every Bite
✨ Want to bake a little ray of sunshine? These Lemon Meringue Pie Cupcakes are pure bliss! Imagine a soft, fluffy cupcake filled with tangy lemon curd and topped with a billowy, golden meringue. It’s like your favorite pie and cupcake had a magical baby! Perfect for birthdays, brunches, or just because you need a little citrusy joy.
Bright, sweet, and guaranteed to impress
Equipment You’ll Need:
- Muffin pan (12-cup)
- Cupcake liners
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Saucepan
- Piping bag or spoon for meringue
Ingredients:
Lemon Filling:
- 3 egg yolks (save whites for meringue)
- 3/4 cup granulated sugar
- 3 tbsp all-purpose flour
- Pinch of salt
- 3 tbsp lemon juice
- 2 tbsp lemon zest
- 1/2 cup water
- 2 tbsp unsalted butter, melted
Cupcakes:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 3 tbsp lemon juice
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 cups all-purpose flour
Meringue:
- 3 reserved egg whites
- Pinch of salt
- 1/4 cup granulated sugar
👩🍳 Instructions:
- Make the lemon filling:
In a small saucepan over low heat, whisk egg yolks, sugar, flour, and salt until smooth. Add lemon juice, zest, water, and melted butter. Increase to medium heat and whisk constantly for about 7 minutes until thickened. Set aside to cool. - Preheat the oven:
Set your oven to 375°F (190°C). Line a muffin pan with cupcake liners. - Make the cupcake batter:
Beat butter and sugar together until light and fluffy. Add eggs one at a time. Mix in lemon juice, baking powder, and salt. Gradually add flour, mixing just until combined. - Bake the cupcakes:
Divide batter evenly into cupcake liners. Bake 20 minutes or until a toothpick comes out clean. Let cool 5-8 minutes. - Fill the cupcakes:
Cut a small well in each cupcake center. Fill generously with the cooled lemon filling. - Make the meringue:
Whisk egg whites and salt to soft peaks. Slowly add sugar, whisking until glossy stiff peaks form. - Top and bake:
Spoon or pipe meringue over each cupcake, covering completely. Bake 5-7 minutes until golden. - Cool and enjoy:
Let cool fully before serving. Get ready for the compliments!
Extra Tips & Variations:
- Add a hint of almond extract to the cupcake batter for a unique twist.
- Try orange or lime juice/zest for a different citrus profile.
- Use a kitchen torch for precise meringue browning if you want to skip the oven step.
Lemon Meringue Pie Cupcakes
Ingredients
Equipment
Method
- Cook lemon filling over medium heat, whisking, until thick. Cool.
- Preheat oven to 375°F; line muffin pan.
- Beat butter, sugar; add eggs. Mix in lemon juice, baking powder, salt, and flour.
- Bake 20 min; cool slightly.
- Cut out centers; fill with lemon curd.
- Whip egg whites + salt; add sugar, whip to stiff peaks.
- Top cupcakes, bake 5-7 min until golden.
- Cool and serve with a dusting of powdered sugar if desired.
Notes
These Lemon Meringue Pie Cupcakes are like a burst of sunshine for your taste buds. They’re bright, sweet, and just the right amount of fancy — but still easy enough for any home baker. Bake a batch and share the sunshine!