If you love lemon meringue pie, these Lemon Meringue Cupcakes are your new obsession! Fluffy vanilla cupcakes stuffed with tangy homemade lemon curd, then piled high with toasted meringue. Every bite is sweet, tart, and melt-in-your-mouth perfection.

lemon meringue cupcakes on white plate
Kelley Simmons Kelley’s Tips

Tips for Lemon Meringue Cupcakes

  • Keep the egg whites free of yolk. Even a small amount of yolk can prevent the egg whites from whipping into a light, fluffy meringue.
  • Use a clean, dry bowl for the meringue. Any grease or moisture in the bowl can keep the egg whites from reaching stiff peaks.
  • Whisk the lemon curd frequently. Stirring at one-minute intervals while microwaving helps prevent curdling and ensures a silky-smooth filling.
  • Cool the lemon curd completely. Filling the cupcakes with warm curd can make the cake soggy and difficult to assemble.
  • Watch the meringue closely under the broiler. The meringue can go from perfectly golden to burnt in seconds, so don’t walk away while it’s browning.
Kelley
lemon curd filling oozing out of lemon meringue cupcake

Ingredients You’ll Need

  • Yellow cake mix + vanilla pudding mix: The cake mix keeps these cupcakes quick and easy, while the pudding mix adds extra moisture and creates a soft, tender crumb.
  • Eggs: You’ll need whole eggs for the cupcakes, plus separated eggs for the lemon curd and meringue. Be sure to separate the eggs carefully, as even a little yolk in the whites can affect the meringue.
  • Avocado oil: Keeps the cupcakes moist and tender. You can substitute another neutral oil, such as vegetable oil or canola oil, if preferred.
  • Water: Helps bring the cupcake batter together. Use room temperature water for best results.
  • Lemon zest + lemon juice: Fresh lemons are key for bright, vibrant flavor. Be sure to zest the lemons before juicing them.
  • Sugar: Granulated sugar sweetens both the lemon curd and the meringue while balancing the tart lemon flavor.
  • Unsalted butter: Adds richness and a silky texture to the homemade lemon curd.
  • Cream of tartar: Stabilizes the egg whites and helps the meringue whip up light, fluffy, and hold its shape.

How to Make Lemon Meringue Cupcakes

  1. Make the cupcakes: In a large bowl, mix together the cake mix, eggs, pudding mix, avocado oil, and water until smooth. Divide the batter among paper-lined muffin cups and bake at 350°F for 20 minutes. Let cool completely.
  2. Prepare the lemon curd: Separate the eggs, reserving the whites for the meringue. Whisk the yolks with the sugar and lemon zest until pale, then stir in the lemon juice and melted butter. Microwave for 3 to 5 minutes, whisking every minute, until thick enough to coat the back of a spoon. Let cool completely.
whisking lemon curd in clear bowl
  1. Make the meringue: In a clean bowl of a stand mixer, whisk egg whites along with cream of tarter on high until it becomes frothy. Slowly add sugar 1 tsp at a time while the mixer is running. Continue to whip until meringue has reached stiff peaks.
whipping meringue in bowl of stand mixer
  1. Assemble: Transfer the cooled lemon curd to a piping bag and fill the center of each cupcake. Pipe meringue over the tops, then broil for 1 to 2 minutes, or until the meringue is lightly golden, watching closely to prevent burning.
baked lemon meringue cupcakes in muffin tin

Lemon Meringue Cupcakes FAQ

Can I use store-bought lemon curd?

Yes! Store-bought lemon curd is a great shortcut if you’re short on time, though homemade lemon curd will give the cupcakes the brightest flavor.

Why won’t my meringue form stiff peaks?

This usually happens if any egg yolk gets into the whites or if the mixing bowl has grease or moisture in it. Make sure your bowl and beaters are completely clean and dry before starting.

How long do these lemon meringue cupcakes last?

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Keep in mind that the meringue is at its best the day the cupcakes are assembled.

Can I freeze these lemon meringue cupcakes?

You can freeze the unfrosted cupcakes for up to 3 months. I don’t recommend freezing the assembled cupcakes, as the lemon curd and meringue can change texture after thawing.

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    Recipe

    Lemon Meringue Cupcakes

    Lemon Meringue Cupcakes with fluffy yellow cake, tangy lemon curd filling, and toasted meringue topping. A sweet-tart dessert that’s simple to make and always a crowd favorite.
    Author: Kelley Simmons
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Serves 12 cupcakes
    Rate Print

    Ingredients 

    Cupcakes

    • 1 box yellow cake mix
    • 3 eggs
    • 1 box vanilla pudding mix
    • 1/2 cup avocado oil
    • 1 cup water

    Meringue

    • 5 egg whites
    • 1 cup sugar
    • 1/8 tsp cream of tarter

    Lemon Curd

    • zest of 2 lemons
    • 5 egg yolks
    • 2/3 cup sugar
    • 2/3 cup lemon juice
    • 5 tbsp unsalted butter, melted

    Instructions

    Cupcakes

    • Mix together cake mix, eggs, pudding mix, and avocado oil. Slowly add in water. Scoop batter into a cupcake pan lined with paper liners and bake at 350°F for 20 minutes. Set aside to cool.

    Lemon Curd

    • Separate 5 eggs into whites and yolks. Be sure not to get any yolk in the egg whites or the meringue won't properly set. Set aside whites for later.
      Whisk together egg yolks, sugar, and lemon zest for 1 minute or until the egg yolks become a paler yellow color and the sugar begins to dissolve. Stir in lemon juice and melted butter.
    • Microwave for 3-5 minutes, whisking at 1 minute intervals. it will be done when it is thick enough to coat the back of a spoon. Set aside to cool.

    Meringue

    • In a clean bowl of a stand mixer, whisk egg whites along with cream of tarter on high until it becomes frothy. Slowly add sugar 1 tsp at a time while the mixer is running. Continue to whip until meringue has reached stiff peaks.

    Assembly

    • When lemon curd is cooled, place into a piping bag.
      Poke a hole in the center of each cupcake using a pairing knife or a piping tip. Fill with lemon curd.
    • Turn oven on to broil.
      Add meringue to a piping bag. Pipe meringue over each cupcake.
      Place pan of cupcakes under broiler for 2 minute of until the tips of the meringue turns golden brown. Keep a close eye on the them because the meringue can burn quickly if you take your eyes off of them.
      Serve the cupcakes immediately or store up to 3 days in an airtight container.

    Notes

    • Keep the egg whites free of yolk. Even a small amount of yolk can prevent the egg whites from whipping into a light, fluffy meringue.
    • Use a clean, dry bowl for the meringue. Any grease or moisture in the bowl can keep the egg whites from reaching stiff peaks.
    • Add the sugar slowly. Adding the sugar one teaspoon at a time creates a smooth, glossy meringue that holds its shape beautifully.
    • Whisk the lemon curd frequently. Stirring at one-minute intervals while microwaving helps prevent curdling and ensures a silky-smooth filling.
    • Cool the lemon curd completely. Filling the cupcakes with warm curd can make the cake soggy and difficult to assemble.
    • Watch the meringue closely under the broiler. The meringue can go from perfectly golden to burnt in seconds, so don’t walk away while it’s browning.

    Nutrition Information

    Serving: 1cupcakeCalories: 467kcalCarbohydrates: 72gProtein: 6gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 134mgSodium: 406mgPotassium: 81mgFiber: 1gSugar: 53gVitamin A: 314IUVitamin C: 5mgCalcium: 111mgIron: 1mg

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