Isabella's lemon meringue cupcake

6 servings
15 min
17 min
Very Easy
  • Isabella's Lemon Meringue Cupcake
  • Isabella's Lemon Meringue Cupcake, photo 2
  • Isabella's Lemon Meringue Cupcake, photo 3
  • (4.60/5 - 5 votes)
  • 2
  • 1
Isabella's Lemon Meringue Cupcake


Number of serving: 6
250 ml /1 cup pure cream

220 g /1 cup caster sugar

2 eggs, lightly beaten

225 g/ 1 1/2 cups self raising flour

Finely grated rind of 1 lemon

Lemon curd

125 ml/ 1/2 cup lemon juice

100 g butter

110 g/ 1/2 cup caster sugar

1 egg

3 egg yolks


3 egg whites

110 g/ 1/2 cup caster sugar


  • Preheat oven to 180'C. Place 12 patty cake liners in a 12 hole 1/2-cup capacity muffin pan.
  • Place cream, sugar and eggs in a large mixing bowl and whisk until smooth. Gradually add flour and zest and continue whisking until mixture is thick and smooth.
  • Divide mixture between prepared liners and bake for 15-20 minutes or until cakes spring back to touch. Cool in muffin pan.
  • For lemon curd, heat lemon juice and butter in a small saucepan and simmer until butter has melted. Add sugar, egg and yolks and cook, whisking continuously until mixture becomes thick and glossy. Pour into a shallow oven tray to cool.
  • For meringue, beat egg whites in an electric mixer until firm peaks form, gradually add sugar, a tablespoon at a time, beating until sugar has dissolved between each addition. Spoon meringue mixture into a piping bag.
  • To serve, preheat grill to medium-high. Cut a small hole in the top of each cupcake and fill with 1-2 teaspoons of lemon curd.
  • Pipe a swirl of meringue mixture on the top of each cupcake and place under heated grill for 60-90 seconds or until golden.
  • Arrange on a serving plate with spoonfuls of lemon curd if desired.



Tres tres bien!

(0) (0) Abuse

Isebela you did a exelant sweet dish

(0) (0) Abuse

Rate this recipe:

Related recipes


Daily Menu

Receive daily menu: