Lizzy’s Lemon meringue cupcakes

12 ingredients
12 servings
40 mins

Think lemon meringue pie but small bites and you’ve got Lizzy’s cupcakes, made with egg whites.


125g unsalted butter
155g caster sugar
Zest of 1 Lemon
2 large happy eggs
150g self-raising flour
150g plain flour
125ml whole milk
1 tbsp water
Lemon curd

For the meringue topping:
200g Caster Sugar
1 tsp Lemon Juice
120ml or 8tbsp egg whites


  1. Preheat your oven to 180 degrees Celsius or 160 fan
  2. Place 12 cupcake cases in a muffin tin.
  3. Cream the butter, sugar and zest with a handheld mixer until fluffy
  4. Add the eggs one at a time.
  5. Switch to a spoon or spatula and stir in the flour and then the milk.
  6. Finally, thin the mixture with a tablespoon of water.
  7. Divide the mixture between the cases and bake for 18-20 mins
  8. Once cooled, make a small hole in the tops of the cakes scoop out a little of the middle.
  9. Spoon in a tsp of lemon curd into the centres and replace the scooped-out cake.
  10. To make the meringue, place the egg whites in a clean, dry bowl with a tsp of lemon juice.  This will help to keep the meringue stiff.
  11. Whisk to soft peaks with and then slowly add the sugar a spoonful at a time, keep whisking until all the sugar is dissolved and the meringue is shiny and thick.
  12. Pipe on top of the cupcakes and return to the oven at 200 degrees Celsius for 3-5 mins until the meringue is slightly golden.