With Mother’s Day just around the corner, I wanted to make a fail-safe but incredibly delicious cupcake recipe and lemon meringue is a real people-pleaser.
The tartness and freshness of the lemon is perfectly set off against the sweet, fluffy and magically light meringue.
Below is my recipe for my lemon cupcakes and my meringue topping along with affiliate links for any equipment used.
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To make my lemon meringue cupcakes, I use lemon zest and quite a lot of it. I always think that, when it comes to lemon, the zestier the better!
I only wanted a small batch of cupcakes so this recipe makes 6-7 cupcakes. If you want to make 12-14 cupcakes, just double the recipe 🙂
I baked my cupcakes in baking cups… this is the first time I’ve used them and if I’m honest, I’m not a fan.
The butter from the cakes affected the baking cups and left greasy marks on the outside, which I really didn’t want to happen so next time I’ll be sticking to cupcake cases.
Once baked and cooled, I used a knife to cut a piece of cake from the centre and filled it with lemon curd.
It’s worth getting a really good lemon curd for this as it’s such an important part of the cupcake. When the middle oozes out, you want it to ooze delicious, posh curd, not fluorescent naff curd.
The meringue topping is the key to this lemon meringue cupcake recipe being as amazing as it is!
As someone who takes off the top of cupcakes because I can’t stand eating lots of buttercream, this is real winner.
I’ve never enjoyed a cupcake so much, and neither has Chaz, my boyfriend (he’s eaten 5 in the last two days).
I used fresh egg whites for the meringue because I prefer the way they whisk up but if you’re concerned about the safety aspect then by all means, use pasteurised egg white.
Once made, the meringue texture should be gloopy but not stiff. It won’t be anything like normal buttercream so don’t worry that it’s softer than what you’re used to.
As long as it’s not runny, it will be fine.
I left the flowers to firm up in some dimpled foam and when my cupcakes were ready, I pressed a flower into the meringue topping then added a small blob of meringue to the centre of each flower.
If you bake any cupcakes or Mother’s Day treats, use #yesdarling on Instagram so I can see what you make 🙂