These Lemon Meringue Pie Cupcakes capture everything you love about classic lemon meringue pie — bright citrus filling, tender cake, and fluffy toasted meringue — all wrapped up in a perfectly portioned cupcake. Each bite delivers a balance of sweet, tart, and airy textures that feel elegant yet comforting.
The homemade lemon filling is silky and vibrant, tucked into a soft lemon cupcake, then crowned with billowy meringue that’s lightly toasted to golden perfection. They look impressive, taste unforgettable, and are ideal for spring gatherings, holidays, or anytime you crave a citrus-forward dessert.
Ingredients
Lemon Filling
- 3 egg yolks (reserve whites for meringue)
- ¾ cup granulated white sugar
- 3 tablespoons all-purpose flour
- Pinch of salt
- 3 tablespoons lemon juice
- 2 tablespoons lemon zest, loosely packed
- ½ cup water
- 2 tablespoons unsalted butter, melted
Cupcakes
- ½ cup unsalted butter
- 1 cup sugar
- 2 eggs
- 3 tablespoons lemon juice
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1½ cups all-purpose flour
Meringue
- 3 reserved egg whites
- Pinch of salt
- ¼ cup sugar
Instructions
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