How to make lemon meringue cupcakes - Cup Cake Recipes


  • 12 ready- made vanilla/plain cupcakes
  • 180g lemon curd
  • 2 egg whites
  • 100g caster sugar


Calories columnFat columnSaturates columnSugars columnSalt column
194 per serving
10% %GDA
7g per serving
10% %GDA
1g per serving
5% %GDA
24g per serving
27% %GDA
0.20g per serving
3% %GDA


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.

  2. Using the tip of a knife, cut a cone shaped piece of cake out of the centre of each of the cupcakes. (You can use the sponge cones for cake pops, or a trifle, or just eat as is, with a dab of jam!)

  3. Place onto a baking tray and dollop a spoonful of lemon curd in each of the holes in the cupcakes.

  4. Tip the egg whites into a really clean glass or metal bowl and whisk until soft peaks form.

  5. Add a little sugar at a time, continuing to whisk all the time, until the mixture is glossy and at stiff peaks.

  6. Spoon into a piping bag (lined with a fluted nozzle if you have one) and pipe the meringue on top of each cupcake, making sure it covers the lemon curd.

  7. Place into the oven to bake for 10 minutes until the meringue is just golden and crispy.

  8. Serve warm or cold, with the last of the lemon curd drizzled over the top.