Lemon Meringue Cupcakes With Lemon Curd Filling

I love taking a classic dessert and transforming it into something a little more playful, and these lemon meringue cupcakes do exactly that. They combine everything I adore about lemon meringue pie: a buttery pie crust base, a silky homemade lemon curd center, and a tall swirl of toasted vanilla meringue. Every bite feels bright, creamy, and indulgent, just like something I would pick up from a bakery case.

Why You’ll Love This Recipe

I like this recipe because it delivers big flavor without feeling heavy. The lemon cake is soft, moist, and full of fresh citrus flavor, while the curd adds a tangy surprise in the center. I also love how the toasted meringue balances the tartness with just the right amount of sweetness. These cupcakes look impressive, but I find the steps very approachable when broken down.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the lemon curd filling
3/4 cup granulated sugar
2 teaspoons fresh lemon zest
1 tablespoon cornstarch
4 large egg yolks
1/2 cup fresh lemon juice
Pinch of fine sea salt
4 tablespoons unsalted butter, cold
1 teaspoon vanilla extract

For the pie crust bottoms
1 cup all-purpose flour
1 tablespoon granulated sugar
5 1/2 tablespoons salted butter, melted
1 teaspoon water

For the lemon cake
3/4 cup plus 2 tablespoons granulated sugar
2 teaspoons fresh lemon zest
1 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
6 tablespoons unsalted butter, room temperature
1/3 cup vegetable oil
1/4 cup sour cream
1/2 cup whole milk
2 large eggs
1 teaspoon fresh lemon juice

For the meringue frosting
1 1/8 cups granulated sugar
1/3 cup water
3 to 4 large egg whites
1/4 teaspoon cream of tartar
2 teaspoons vanilla bean paste

Directions

I start by making the lemon curd so it has time to chill and thicken. I rub the lemon zest into the sugar until fragrant, then whisk in the egg yolks and cornstarch. I add the lemon juice and salt and cook the mixture gently, stirring constantly, until it thickens. After straining, I stir in the butter and vanilla and place it in the fridge.

Next, I prepare the pie crust base by mixing the flour, sugar, melted butter, and water until crumbly. I press about one tablespoon into the bottom of each lined cupcake cavity.

For the cake batter, I preheat the oven to 350°F (180°C). I rub the lemon zest into the sugar, then mix it with the dry ingredients. I blend in the butter until the mixture looks like coarse sand. In a separate bowl, I whisk together the wet ingredients and gently mix them into the dry ingredients until just combined. I scoop the batter over the pie crust layer, filling each liner about three-quarters full, and bake until a toothpick comes out with a few moist crumbs. I let the cupcakes cool completely.

Once cooled, I core the centers and fill them generously with lemon curd.

To make the meringue frosting, I cook the sugar and water to a hot syrup while whipping the egg whites with cream of tartar. I slowly drizzle the syrup into the whipped whites and continue beating until stiff, glossy peaks form. I finish by mixing in the vanilla.

I pipe the meringue on top of each cupcake and use a kitchen torch to toast it until golden.

Servings And Timing

I usually get about 14 cupcakes from this recipe.
Prep time is around 45 minutes, bake time is 20 to 25 minutes, and total time comes to about 1 hour and 30 minutes, including cooling and assembly.

Variations

I like swapping the lemon curd for lime or orange curd when I want a different citrus flavor. Sometimes I add a touch of coconut extract to the meringue for a tropical twist. If I want something simpler, I skip the pie crust base and bake the cupcakes as plain lemon cupcakes with curd filling.

Storage/Reheating

I store these cupcakes in an airtight container in the refrigerator for up to 3 to 4 days. I think they taste best the day they are made, but the meringue holds up well. I do not reheat them, as they are meant to be enjoyed chilled or at cool room temperature.

FAQs

Can I make the lemon curd ahead of time?

I often make the lemon curd one or two days in advance and keep it refrigerated until I am ready to assemble the cupcakes.

Do I need a kitchen torch for the meringue?

I strongly prefer using a kitchen torch because the oven broiler does not give the same control and can melt the frosting.

Can I freeze these cupcakes?

I freeze the unfrosted cupcakes and fill and frost them fresh. I avoid freezing the meringue because it does not thaw well.

What if I do not have cake flour?

I sometimes substitute all-purpose flour by removing two tablespoons per cup and replacing them with cornstarch, then whisking well.

Why is my cake dense?

I have learned that overmixing the batter or measuring flour incorrectly can make the cake dense, so I mix gently and use proper measuring techniques.

Conclusion

These lemon meringue cupcakes are one of my favorite ways to showcase bright citrus flavor in a beautiful, bakery-style dessert. I love how each layer adds something special, from the buttery crust to the tangy curd and fluffy meringue. Whenever I make them, they feel like a celebration in cupcake form.

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