Skip to navigation Skip to content
A tray of lemon meringue cupcakes Tried & Tested

Lemon meringue cupcakes

Read reviews
3.095 stars based on 21 ratings

This lemon meringue cupcake recipe features in the 1st episode of Baking Mad with Eric Lanlard.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:advanced

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

For the lemon curd

  • 175g 6¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • Lemon juice from 2 lemons
  • 2 2 Egg(s) (free range)
  • 110g 4 oz Butter (unsalted) cut into cubes

For the cupcake sponge

  • 100g 3½ oz Butter (unsalted) softened
  • 100g 3½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1 1 Vanilla pods seeds scraped out using a sharp knife (we use Nielsen-Massey) Vanilla pods
  • 2 2 Egg(s) (free range)
  • 100g 3½ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1 1 Lemon zest
  • 3tbsp 3tbsp Candied lemon zest (from specialist cake decorating shops)
  • 75g 2¾ oz Lemon curd from recipe above

For the Italian meringue

  • 2 2 Egg white(s) (free range)
  • 50ml 1¾ fl oz Water
  • 100 100 Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1 1 Lemon(s) strips from the rind, to decorate
  • Icing sugar to dust (we use Silver Spoon) Icing sugar

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    For the lemon curd, place the sugar and lemon juice in a heatproof bowl, then add the eggs and butter. Don’t allow the mixture to sit around; start whisking immediately as the sugar and acidity of lemons will start to cook the eggs.

    Ingredients for this step

    • 175 175 Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • Lemon juice from 2 lemons
    • 2 2 Egg(s) (free range)
    • 110g 4 oz Butter (unsalted) softened
  2. Classic mode Step 2

    Place the bowl over a pan of gently simmering water, but be careful that the bowl doesn’t touch  the water. Cook over gentle heat, whisking all the time until butter melted and mixture has thickened. The mixture will continue to thicken on cooling. Place the curd in sterilised jar and put to one side while prepare the sponge.

  3. Classic mode Step 3

    For the cupcake sponge, preheat the oven to 180°C and line a cupcake tray with paper cases.

  4. Classic mode Step 4

    Cream the butter, sugar and vanilla seeds together in a large mixing bowl until pale, fluffy and well combined.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted) softened
    • 100 100 Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 1 1 Vanilla pods seeds scraped out using a sharp knife (we use Nielsen-Massey) Vanilla pods
  5. Classic mode Step 5

    Crack in the eggs, one at a time, and beat until both are fully incorporated into the mixture.

    Ingredients for this step

    • 2 2 Egg(s) (free range)
  6. Classic mode Step 6

    Fold in the flour, candied lemon zest if using and lemon zest until well combined.

    Ingredients for this step

    • 100g 3½ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 1 1 Lemon zest
    • 3tbsp 3tbsp Candied lemon zest (from specialist cake decorating shops)
  7. Classic mode Step 7

    Place a couple teaspoons of batter in the bottom of the cases and add a teaspoonful of lemon curd to the middle of each cupcake and then cover with a little more mixture.

  8. Classic mode Step 8

    Bake the cupcakes in the oven for 15-20 minutes, or until they are pale golden-brown and spring back when pressed lightly in the centre.

  9. Classic mode Step 9

    For the meringue, make a sugar syrup by dissolving sugar in water over a gentle heat.

    Ingredients for this step

  10. Classic mode Step 10

    Whisk the egg whites until soft peaks and doubled in volume. Gradually add the sugar syrup while you continue to whisk, being careful that the syrup doesn’t touch the whisks/beaters. Keep whisking continuously, until the meringue mixture is thick and glossy and has cooled down – check by feeling the side of the mixing bowl.

    Ingredients for this step

    • 2 2 Egg white(s) (free range)
  11. Classic mode Step 11

    Spoon the meringue in a piping bag and pipe some meringue on the top of each cake, using a blow torch, lightly brown the top of each cake to toast the meringue. Finish with lemon zest and sprinkling icing sugar.

    Ingredients for this step

    • 1 1 Lemon zest
    • Icing sugar to dust (we use Silver Spoon) Icing sugar