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Lemon Meringue Cupcakes


I love Lemon Meringue, especially Lemon Meringue Cupcakes. How did I ever hate it growing up? I think it was mostly the lemon I didn’t like. I guess it was too tart for me. Now it’s a totally different story. I looooooove lemon. Especially lemon curd, which is what I chose to fill these puppies with. YUM. I tried to cut the fat on the cupcake so it didn’t have as tender a crumb, but it was still yummy. I’ll post the original recipe and let you decide how you want to do it.

I wondered how the meringue would go over instead of frosting, but it was actually perfect! As you know, I quite enjoy mixing things up so this was a fun twist on a cupcake. Woot woot!

Is Meringue Safe To Eat?

Meringue, which is made from whipped egg whites and sugar, is light, fluffy and delicious. 

Uncooked meringues may contain salmonella bacteria, which cause salmonellosis.

Baked meringue is completely safe.

Baked meringues require no special safety measures.

Why Does Meringue Shrink?

Overbaking is usually what causes meringue to shrink.

Can Cupcakes Be Baked Without Paper Liners?

Cupcakes and muffins can be baked without paper liners.

Make sure you spray your cupcake pan with non stick spray and allow the cupcakes to cool before removing them from the pan.

Lemon Meringue Cupcakes

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Lemon Meringue Cupcakes ohsweetbasil.com

Lemon Meringue Cupcakes

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Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 12
Lemon Meringue Cupcakes. The tartness of the lemon with the delicate meringue is amazing!


For the Cupcakes

  • cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 8 oz unsalted butter , slightly softened
  • cups sugar
  • 2 eggs room temp.
  • 3 egg yolks room temp.
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest I left this out and used 2 tsp lemon zest instead
  • ¼ cup fresh lemon juice
  • ½ cup whole milk

Lemon Curd

  • 3 lemons
  • 1 cup sugar
  • 1/4 pound unsalted butter room temperature
  • 5 extra-large egg yolks egg whites removed
  • 1/2 cup lemon juice 3 to 4 lemons
  • 1/8 teaspoon kosher salt


  • 3 egg whites
  • 1/8 teaspoon salt
  • 1/4 teaspoon cream of tarter
  • 6 Tablespoons sugar


For the Lemon Curd

  • In a pot over medium heat, add the lemon zest, juice, sugar and salt.
  • Cook until the sugar has dissolved, about 5 minutes.
  • In a bowl, beat the eggs and egg yolks until pale in color, about 1 minute.
  • Add a little of the lemon mixture to the eggs while whisking.
  • Add in all of the juice and continue to whisk until smooth.
  • Place the mixture back in the saucepan and cook over medium heat for 5-8 minutes, or until the mixture coats the back of a spoon and is thickened.
  • Remove from heat and press through a mesh strainer over a clean bowl to remove any tiny pieces of cooked egg.
  • Quickly stir in the butter.
  • Fill a container or bowl with the curd and press plastic wrap over the top.
  • Refrigerate until cool.
  • Store in an airtight container with plastic wrap for up to 2 weeks.

For the Cake

  • Heat the oven to 350.
  • In a large bowl,using a whisk, mix flour, baking powder, baking soda, and salt together.
  • Set aside.
  • In a standing mixer, beat together the butter and sugar.
  • Add the milk and vanilla until combined.
  • Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
  • Using a handheld mixer and a clean bowl, beat the egg yolks until until thick and foamy, about 3 minutes.
  • Fold into cupcake batter.
  • Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  • Allow cupcakes to cool completely.
  • Using a paring knife, gently cut a hole out of the top of the cupcake and down through the center being careful to not go to the bottom of the cake.
  • Gently fill the cupcake with a scoop of curd and spread a little more all over the top of the cupcake.
  • Pipe on the meringue and using a kitchen torch, heat the meringue until golden.

For the Meringue

  • Beat egg whites with salt and cream of tarter on high until soft peaks form.
  • add sugar gradually while beating.
  • beat until stiff peaks form.
  • Fill a piping bag and pipe the meringue on top of the cupcakes.


Cup cakes will keep for 2-3 days in the refrigerator
Nutrition Facts
Lemon Meringue Cupcakes
Amount Per Serving (1 g)
Calories 197 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 96mg32%
Sodium 170mg7%
Potassium 142mg4%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 24g27%
Protein 3g6%
Vitamin A 347IU7%
Vitamin C 19mg23%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Our Secrets to Legit Creamy Ice Cream!

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • woot woot, these are adorable

    • Reply
  • These look so yummy! I will have to try this recipe and compare it with the other 2 I have tried for Lemon Meringue cupcakes. I love how they have the exact flavor of the pie!

    • Reply

Our Secrets to Legit Creamy Ice Cream!