Lemon meringue cupcakes

Deliciously lemony and topped with meringue, these divine cupcakes are best served still warm.

  • 45 mins cooking
  • Makes 12 Item
  • Print


Lemon meringue cupcakes
  • 125 gram butter, softened
  • 2 teaspoon finely grated lemon rind
  • 1 2/3 cup (370g) caster sugar
  • 2 eggs
  • 3/4 cup (60g) desiccated coconut
  • 1 1/4 cup (185g) self-raising flour
  • 1/3 cup (80ml) milk
  • 4 egg whites
Lemon curd
  • 4 egg yolks
  • 1/3 (75g) caster sugar
  • 1 teaspoon finely grated lemon rind
  • 1/3 cup (80ml) lemon juice
  • 40 gram butter


Lemon meringue cupcakes
  • 1
    To make lemon curd, place ingredients in a small heatproof bowl over a small saucepan of simmering water; stir constantly, until mixture thickens slightly. Remove from heat. Cover surface of curd with plastic wrap; refrigerate until cold.
  • 2
    Preheat oven to 180°C. Line a 12-hole (80ml) muffin pan with paper cases.
  • 3
    Beat butter, rind, 2/3 cup sugar and eggs in a small bowl with an electric mixer until light and fluffy. Stir in coconut, then sifted flour and milk. Spoon mixture into cases; smooth surface.
  • 4
    Bake cakes 20 minutes or until a skewer inserted into the centre comes out clean. Cool on wire racks. Increase oven to 220°C.
  • 5
    Cut a 2cm deep hole in the centre of each cake, fill with lemon curd.
  • 6
    To make meringue, beat egg whites and 1 cup sugar in a small bowl with an electric mixer until thick and glossy.
  • 7
    Spoon meringue into a piping bag fitted with a 1cm plain tube. Pipe meringue on cakes and place on an oven tray. Bake 5 minutes or until meringue is browned lightly.

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