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Lemon meringue cupcake with lemon curd.

Lemon Meringue Cupcakes

Lemon Meringue Cupcakes are the perfect combination of sweet and tart in a citrusy dessert!
Course Dessert
Cuisine American
Keyword Lemon Meringue Cupcakes
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 12 cupcakes
Calories 216kcal
Author Catalina Castravet



  • 1/2 cup unsalted butter
  • 1 cup white granulated sugar
  • 2 eggs room temperature
  • 3 tablespoons lemon juice
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 can lemon pie filling


  • 3 egg whites
  • pinch of salt
  • 1/4 cup white granulated sugar


  • Preheat oven to 375 degrees.
  • In a medium bowl, beat butter and sugar until light and fluffy. Beat in the eggs one at a time, add lemon juice, baking powder, and salt.
  • Beat in the flour just until combined
  • Add cupcakes liners to a muffin pan.
  • Divide the batter between 12 cupcake liners.
  • Bake for 15-16 minutes or until the center of the cupcakes firms up.
  • Remove cupcakes from oven and cool 5-8 minutes in the pan. Remove from the pan and place on a wire rack to cool completely.
  • Meanwhile, using a high-speed mixer, beat egg whites with salt until the mixture begins to stiffen. Next, add sugar and beat until meringue is stiff and forms stiff peaks.
  • Using a sharp knife, remove the center of each cupcake (about 1″ in diameter), discard cupcake core and fill the cupcake centers with lemon pie filling.
  • Top cooled cupcakes with dollops of meringue and return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes. You can also use a torch.
  • Refrigerate an hour or more before serving.


Calories: 216kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 286mg | Potassium: 131mg | Fiber: 1g | Sugar: 21g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg