Fresh and zesty - an easy recipe for Lemon Meringue Cupcakes

Published Friday, Sep 5 2014, 14:01 BST  |  By  |  Add comment
Lemon meringue puddings always go down a treat, so why not mix things up a bit with these adorable cupcakes?

Complete with a lemon meringue topping, these zesty treats will go down a storm with everyone and banish any sweet cravings!

Lemon meringue cupcakes

© Kerrygold


  • 200g self-raising flour
  • 50g caster sugar
  • 1 egg
  • 1 egg yolk
  • ½ teaspoon vanilla extract
  • 100ml milk
  • 100g Kerrygold butter (melted and cooled)
  • 3 tablespoons lemon curd
  • 2 egg whites
  • 125g caster sugar
  • 1 teaspoon caster sugar


1 Preheat the oven to 200C or gas mark 6 and place 12 muffin cases in muffin tin.

2 Sieve flour, stir in caster sugar, then make a well in the middle. In separate bowl, place egg, egg yolk and beat together, stir in milk, vanilla and butter.

3 Pour the egg mixture into well and stir until just mixed. Divide the mixture into the cases, bake for 15 minutes.

4 Take out of oven (leave the oven on), cool for a few minutes and then hollow out a piece from the middle, using a small sharp knife.

5 Fill the hole with the lemon curd.

6 Whisk the egg whites until firm peaks form and gradually add the sugar, beating well after each addition. Pipe some of meringue mixture on each muffin into a peak. Sprinkle with caster sugar.

7 Bake for 5 minutes until meringue is crisp and golden.

Prep Time

10 minutes

Cook Time

15 minutes

Nutrition Information

Makes 12

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