Lemon Meringue Cupcakes


Lemon meringue pie is such a classic dessert and every classic dessert must be created into a cupcake version right? This may seem like a long recipe, and yes it basically is, BUT sometimes recipes that are a little time consuming are more than worth it. Once you taste these you’ll know what I mean. The cake portion is deliciously soft and moist and of course these have an abundance of fresh lemon flavor. I’ve noted in the recipe you can use the homemade lemon curd listed or you can use a purchased one from the grocery store, if you have the time definitely try the fresh curd. It’s completely amazing and you can use any you have left over for toast the next morning. Now I’m thinking I’m going to want these cupcakes more than I want a Lemon Meringue Pie. I get the best of both all in one. Enjoy!

Lemon Meringue Pie Cupcakes | Cooking Classy


Lemon Meringue Cupcakes


  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup + 2 Tbsp granulated sugar
  • 1/4 cup butter , softened
  • 1 1/2 Tbsp finely grated lemon zest
  • 1/4 cup vegetable or canola oil
  • 1 large egg
  • 2 large egg yolks
  • 1/2 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 1/3 cup milk
  • 1/4 cup fresh lemon juice
  • Lemon Curd , homemade or store-bought, recipe follows

Meringue Frosting

  • 3/4 cup + 1 Tbsp granulated sugar
  • 1/3 cup water
  • 1 Tbsp light corn syrup
  • 3 large egg whites , at room temperature


  1. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt for 30 seconds. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together sugar, butter and lemon zest on medium-high speed until pale and fluffy, about 4 minutes. Blend in vegetable oil. Add in egg and mix until combined then add in egg yolks, lemon extract and vanilla extract and mix until combined. Measure out milk in a liquid measuring cup and stir in lemon juice. Add flour mixture in 3 separate batches alternating with 1/2 of the milk mixture, beginning and ending with flour mixture and mixing just until combined after each addition. Divide mixture among 12 paper lined muffin cups, filling each cup 2/3 full. Bake in preheated oven 19 - 21 minutes, until toothpick inserted into center of cupcake comes out clean. Remove from oven and allow to cool in muffin tin several minutes before transferring to a wire rack. Cool completely, then spread 1 Tbsp lemon curd over top of each cupcake. Pipe Meringue Frosting over cupcakes and carefully toast edges with a kitchen torch. For best results serve within 1 hour of assembling.
  2. For the Meringue Frosting:
  3. In a small saucepan, whisk together 3/4 cup of the granulated sugar, the water and corn syrup. Bring mixture to a boil over medium heat, stirring constantly until sugar dissolves, then continue to boil without stirring and heat to 230 degrees (be sure to check temperature with a candy thermometer, don't just guess with this recipe). Meanwhile, whip egg whites in a stand mixer fitted with whisk attachment on medium-high speed until soft peaks form, then add in remaining 1 Tbsp sugar and whisk until combined.
  4. Once sugar syrup reaches 230 degrees, remove from heat, and with mixer running on low speed, slowly pour syrup down side of bowl in a slow steady stream. Once all of the syrup has been blended in, increase mixer speed to medium-high and whisk mixture until stiff but not dry peaks form (mixture and bowl should be cool), about 7 - 10 minutes. Frost cupcakes immediately after preparing.
  5. Recipe Source: cupcake and lemon curd portion - Cooking Classy, frosting - Martha Stewart


Lemon Curd


  • 6 Tbsp salted butter
  • 1 cup granulated sugar
  • 1 1/2 Tbsp finely grated lemon zest
  • 4 large egg yolks
  • 1 large egg
  • 1/2 cup fresh lemon juice


  1. In a mixing bowl, using an electric hand mixer set on medium-high speed, whip together butter, sugar and lemon zest until slightly pale and fluffy, about 2 minutes. Blend in egg and yolks one at a time, mixing just until combined after each addition. Stir in lemon juice. Pour mixture into a 3 quart, non-reactive saucepan and heat mixture over medium-low heat. Cook mixture, stirring constantly, until mixture reaches 172 degrees on a candy thermometer (a fairly thick layer should coat the back of a wooden spoon and a path can be drawn through the mixture, basically the mixture should hold its shape pretty well. Remove from heat and press mixture through a fine mesh strainer into a bowl to remove lemon zest. Cover with plastic wrap pressing directly against the surface of the curd and chill at least 2 hours.



  • Georgia @ The Comfort of Cooking: These are achingly gorgeous, Jaclyn! I love a lemon cupcake but these just take it to another level. Absolutely lovely with that lemon curd! June 19, 2013 at 10:07am Reply

    • Jaclyn: Thanks Georgia :)! June 19, 2013 at 10:24am Reply

  • La Dolce Gula: I just say: “wowww” !!
    Regards ;) June 19, 2013 at 1:46pm Reply

  • Megan: These are so pretty! I want to make them for a bridal shower or something like that! Thanks for sharing the recipe! June 19, 2013 at 2:14pm Reply

  • Nicole: These are so beautiful! Definitely worth the time and effort, I’m sure. pinning :) June 19, 2013 at 2:41pm Reply

  • Averie @ Averie Cooks: Stunning. I just posted cupcakes today and the whole time I was making/photographing them, I was trying to channel YOU! Because yours are always soooooo beautiful! You create cupcake art. Seriously. Gorgeous! June 19, 2013 at 4:50pm Reply

    • Jaclyn: Averie you are seriously way too nice, but thank you :)!! I learn so much from you! Every time you take a picture with melty chocolate I envy it and the way it shines in the light – I think your blog is actually what got me obsessed with melted chocolate photos :). June 19, 2013 at 7:50pm Reply

  • Crafty: Hi! I just came across your blog and you are amazing ! I just started my blog and I had to leave you a comment because we made the SAME cupcakes on the SAME day!! it’s crazy coincidence lol.
    anyways yours look amazing and I know they were good because we devoured ours :P

    have a great day !:) June 20, 2013 at 4:00am Reply

    • Jaclyn: That is crazy :)! Best of luck with your new blog, I hope you have a lot of fun doing it! June 20, 2013 at 8:11pm Reply

      • Crafty: Thank you so much! I really appreciate it :)) June 21, 2013 at 10:14am Reply

        • Jaclyn: You’re welcome :)! June 26, 2013 at 3:45pm Reply

  • Katrina @ Warm Vanilla Sugar: This is such a cool idea! LOVE it! June 20, 2013 at 9:23am Reply

  • Rachel @ Bakerita: These look so so good! I love lemon meringue cupcakes. June 20, 2013 at 6:09pm Reply

  • Juliette: Superbe ! J’adore la tarte au citron meringuée, alors tes cupcakes me font très envie !
    Et tes photos sont magnifiques…comme toujours. June 21, 2013 at 4:53am Reply

    • Jaclyn: Merci Juliette!! June 26, 2013 at 3:47pm Reply

  • Angie@Angie’s Recipes: Absolutely stunning! Meringue pie in cupcake form….a marvelous combo! June 23, 2013 at 8:28pm Reply

  • IFeelCook: Wow, they look so yummy!!! July 7, 2013 at 10:17am Reply

  • Ash- foodfashionparty: Absolutely stunning and the meringue couldn’t be prettier. July 22, 2013 at 10:52am Reply

    • Jaclyn: Thanks Ash :)! July 22, 2013 at 11:32am Reply

  • Jackie: These look amazing…especially since Lemon Meringue is my favorite! quick question….how do you keep the lemon curd from “melting” while you are browning the meringue? since it’s such a small portion of curd, I was wondering…thanks! July 26, 2013 at 7:37am Reply

    • Jaclyn: I just tried to avoid the curd when torching :). July 26, 2013 at 8:39am Reply

  • Elaine Desmond: Hi, your lemon meringue cupcakes look amazing.
    Just wondering if they can be frozen. Thanks. July 29, 2013 at 9:17pm Reply

    • Jaclyn: I wouldn’t recommend it, I don’t think the meringue would hold up frozen. If you wanted to freeze the cake portion that would probably be fine though. July 30, 2013 at 6:15am Reply

  • celest: I fall in love with these cupcakes at first sight! Today I made them and they are amazing!! Perfect textures and perfect flavour combination! Thank you for the recipe and the really good directions :) August 8, 2013 at 5:44am Reply

    • Jaclyn: You’re very welcome Celest! I’m so happy to hear you liked them! August 8, 2013 at 7:54am Reply

  • Aly: Hi! This lemon curd is soooo good. And the cupcakes, though still hot, are fabulous.

    Will they hold up, completly assembled in the fridge overnight?

    Thanks so much for the great recipe! September 15, 2013 at 1:57pm Reply

    • Jaclyn: I wouldn’t recommend it, they may hold up but I don’t think they’d look as pretty as the curd might likely run a bit. If possible I’d assemble within a few hours of serving. I’m so glad you liked them Aly! September 15, 2013 at 2:51pm Reply

    • Rachel: Aly, I assembled & kept some in the fridge for a couple of days. Although not as good as fresh, they were still pretty good & didn’t fall apart! October 18, 2013 at 5:04pm Reply

  • Lemon Meringue Cupcakes | intheiversonkitchen: […] ole Pinterest saved me from having to think too hard on a Saturday night & I settled for Lemon Meringue Cupcakes. As usual I did stray from the original recipe & was very happy with the results. I omitted the […] September 29, 2013 at 7:56pm Reply

  • Kim: I was wondering if I could assemble them today to take to work for a person’s birthday? November 17, 2013 at 9:44am Reply

    • Jaclyn: Mine were okay the next day but best the first. I’d store them in the fridge. November 17, 2013 at 1:42pm Reply

  • Alisha: These look great! I was wondering how long this frosting and curd can be held at room temperature? I know I normal meringue will separate after some time. . Will this frosting do that? Thanks! March 6, 2014 at 9:13am Reply

    • Jaclyn: I think it just depends on how humid the environment is that you live in. I live in a fairly dry climate so mine can hold up for the day but in more humid climates I don’t think it would. I recommend storing the frosting and curd in the fridge. March 18, 2014 at 8:41pm Reply

  • Jill: This is a great recipe. I made them today – for the 2nd time. Someone I work with requested them for his birthday tomorrow. The cupcake and the lemon curd turned out amazing both times. And I’m IN LOVE with this frosting. I did double the recipe and added a 7oz jar of marshmallow creme – just to make it a little stronger – and holds up a little better. Thank you for sharing your recipe – it’s going in my “Tried and True” board – on Pinterest ;-) March 23, 2014 at 2:50pm Reply

    • Jaclyn: You’re welcome Jill! I’m so glad you like these cupcakes! March 23, 2014 at 6:05pm Reply

  • Anita: This looks amazing. I don’t have a kitchen torch though. Would I be able to get the same effect by broiling in an oven? Is the torching of the meringue just for the frosting to look prettier? Probably gives it a crunchy taste too… April 20, 2014 at 7:23pm Reply

    • Jaclyn: I don’t know that they could be done in the oven, plus it would likely dry the cupcakes out a bit. I’d recommend holding out for a torch. April 21, 2014 at 11:05pm Reply

  • Nicole: Hi! I’d love to make these for my mom’s surprise birthday party but I’d need to make most everything ahead of time. I’m sure I could make the cupcakes and put the curd on them. But how would the meringue frosting hold up if I made it in the morning then put it on in the afternoon? Would I refrigerate it? July 9, 2014 at 7:01am Reply

    • Jaclyn: I recommend making the meringue within a few hours of serving for best results. Some days mine holds up so well but others it doesn’t last long. July 22, 2014 at 11:12pm Reply

  • Tricia Jensen: i love your site. You’re the best at giving an easy recipe list and directions to follow. I’m not a great cook or baker at anymore. I had a moderate to serious brain injury from my left eye being crushed in (passenger in auto accident). I had to relearn everything over again, including my family’s traditional Italian cooking. But just do not seem to have the knack now like when I was young for following recipes. Thanks. November 4, 2014 at 9:05am Reply

  • marilyn: they look soooo good that i had to make these. i did today August 23, 2015 at 2:43pm Reply

  • suzie: I just made these, boy they were alot of work but we’ll worth it. I did boil the top since I didn’t have a torch they turned out great. I didn’t have time to assemble the next day I am refrigerating them hopefully they will be as good tomorroe. January 21, 2017 at 11:25pm Reply

  • Nick: Hi, how many does this recipe make? March 27, 2017 at 9:50pm Reply

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