Lemon meringue cupcakes

These mini meringues will bring a touch of zing to your party, and can be made one day ahead for extra ease

  • Prep:15 mins
    Cook:25 mins
  • More effort

Nutrition per serving

  • kcal 187
  • fat 8g
  • saturates 5g
  • carbs 27g
  • sugars 20g
  • fibre 0g
  • protein 3g
  • salt 0.28g


  • 200g caster sugar
  • 100g softened butter
  • 2 eggs, plus 2 egg whites
  • zest 2 lemons, plus 2-3 tbsp lemon juice
  • 100g self-raising flour
  • 4 tbsp lemon curd


  1. Heat oven to 180C/160C fan/gas 4. Beat half the sugar and all the butter until pale, then add whole eggs, one by one, beating in well each time. Stir in the zest and a squeeze of lemon juice, then fold in flour. Check the batter’s consistency; it should softly drop off the end of a spoon. Add more lemon juice if it’s a bit stiff.

  2. Line a 12-hole bun tin with cake cases and put 1 large tbsp mix in each. Smooth then make a little dip in the centre. Spoon 1 tsp lemon curd into each dip and cover with 1 tbsp cake mix. Bake for 10 mins.

  3. Meanwhile, place the egg whites into a clean bowl, whisk until stiff peaks form, then whisk in the rest of the sugar a tbsp at a time. Keep whisking until the mixture looks glossy and has thickened a little, like shaving foam. Spoon the mixture into a freezer bag and snip off the end to leave a hole with a 1.5cm diameter.

  4. Take the cakes out of the oven – tops should be very pale and just firm – then pipe meringue all over the cakes. Return to the oven for 10-15 mins until the cakes are cooked through and meringue lightly browned. Can be made 1 day ahead.

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