Lemon Meringue Cupcakes

The Mains of Drum

Lemon Meringue Cupcakes

Lemon meringue cupcakes are sure to delight with their oozing centre and soft meringue topping.

Preparation Time 10 minutes

Cooking Time 25 minutes

Total Time 35 minutes


  • Caster Sugar x 227g

  • Margarine x 227g

  • Self Raising Flour x 227g

  • Eggs x 4

  • Vanilla Extract x 1/2 tsp

  • Mrs Bridges Lemon Curd

  • Meringue

  • Caster Sugar x 107g

  • Egg Whites x 2


    • Preheat oven to 108°c (305 °F). Gas Mark 4 and line a 12 hole cupcake tin with paper cases.

    • Cream together the caster sugar and margarine until pale and fluffy

    • Add eggs one at a time, beating after each addition.

    • Add vanilla extract and beat again.

    • Finally fold in the flour 1/3 at a time.

    • Fill each paper case 2/3 full and bake for 12-20 mins until a skewer comes out clean.

    • When cupcakes are cool, cut a hole out of middle and fill with lemon curd.

    • To make the meringue, whisk the egg until soft peaks form. Continue whisking adding 11tbsp sugar at a time until the sugar is dissolved.

    • Spoon the meringue evenly over the cupcake and use a fork to create peaks.

    • Place under a preheated medium grill for 1-2 mins or until the meringue turns golden brown.

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