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Lemon Meringue Pie Cupcakes Recipe


Welcome to our sweet treats section! Today, we’re sharing a delightful recipe for Lemon Meringue Pie Cupcakes. These cupcakes combine the flavors of a classic lemon meringue pie with the convenience of a cupcake. They feature a tangy lemon filling, fluffy cupcakes, and a light meringue topping. Let’s get started!



For the Lemon Filling:

  • 3 egg yolks (reserve whites for meringue)
  • 3/4 cup granulated white sugar
  • 3 tbsp all-purpose flour
  • Pinch of salt
  • 3 tbsp lemon juice
  • 2 tbsp lemon zest, loosely packed
  • 1/2 cup water
  • 2 tbsp unsalted butter, melted

For the Cupcakes:

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 3 tbsp lemon juice
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups all-purpose flour

For the Meringue:

  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 1/2 cup granulated sugar


Step 1: Prepare the Lemon Filling

  1. Mix Dry Ingredients: In a medium saucepan, whisk together the egg yolks, 3/4 cup granulated sugar, 3 tbsp flour, and a pinch of salt until well combined.
  2. Add Liquid Ingredients: Stir in the lemon juice, lemon zest, and water. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
  3. Add Butter: Remove from heat and stir in the melted butter. Transfer the lemon filling to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until cool.

Step 2: Prepare the Cupcakes

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and 1 cup of granulated sugar until light and fluffy.
  3. Add Eggs and Lemon Juice: Beat in the eggs one at a time, then add the lemon juice and mix until well combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  6. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.

Step 3: Prepare the Meringue

  1. Beat Egg Whites: In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
  2. Add Sugar: Gradually add 1/2 cup of granulated sugar, a tablespoon at a time, beating on high speed until stiff, glossy peaks form.

Step 4: Assemble the Cupcakes

  1. Fill Cupcakes: Once the cupcakes are cool, use a small knife or a cupcake corer to remove a small portion from the center of each cupcake. Fill the hollowed center with the cooled lemon filling.
  2. Top with Meringue: Spoon or pipe the meringue onto the top of each cupcake, creating a swirl or peak.

Step 5: Finish the Cupcakes

  1. Brown the Meringue: If desired, use a kitchen torch to lightly brown the meringue, or place the cupcakes under the broiler for 1-2 minutes, watching closely to prevent burning.
  2. Serve: Serve the lemon meringue pie cupcakes immediately, or store them in the refrigerator until ready to serve. Enjoy!

Cooking Notes and Tips

  • Meringue Tips: Ensure your mixing bowl and beaters are clean and free of any grease before beating the egg whites. This helps achieve stiff peaks.
  • Lemon Filling: Make sure the lemon filling is completely cool before filling the cupcakes to prevent it from melting the cupcakes.
  • Storing: These cupcakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.


Raspberry Lemon Meringue Cupcakes

Add a few fresh raspberries to the lemon filling for a burst of berry flavor.


Lime Meringue Cupcakes

Substitute the lemon juice and zest with lime juice and zest for a tangy lime version.


Coconut Lemon Meringue Cupcakes

Fold 1/2 cup of shredded coconut into the cupcake batter for a tropical twist.


Frequently Asked Questions (FAQs)

Can I make the lemon filling ahead of time?

Yes, you can make the lemon filling up to 2 days in advance. Store it in an airtight container in the refrigerator until ready to use.


How do I prevent the meringue from weeping?

Ensure the sugar is fully dissolved in the egg whites by beating the mixture until stiff, glossy peaks form. Avoid overbaking the meringue.

Can I use store-bought lemon curd?

Yes, store-bought lemon curd can be used as a shortcut for the lemon filling.

How do I store leftover cupcakes?

Store leftover cupcakes in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving for the best flavor.


These Lemon Meringue Pie Cupcakes are a delightful and tangy treat that’s perfect for any occasion. With their fluffy cupcakes, zesty lemon filling, and light meringue topping, they’re sure to be a hit. Enjoy making and sharing these delicious cupcakes with your family and friends!