Lemon Meringue Cupcakes

The Mains of Drum

Lemon Meringue Cupcakes

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


    • Step 1: Preheat oven to 108°c (305 °F). Gas Mark 4 and line a 12 hole cupcake tin with paper cases.

      Step 2: Cream together the caster sugar and margarine until pale and fluffy

      Step 3: Add eggs one at a time, beating after each addition.

      Step 4: Add vanilla extract and beat again.

      Step 5: Finally fold in the flour 1/3 at a time.

      Step 6: Fill each paper case 2/3 full and bake for 12-20 mins until a skewer comes out clean.

      Step 7: When cupcakes are cool, cut a hole out of middle and fill with lemon curd.

      Step 8: To make the merinque, wisk the egg until soft peaks form. Continue whisking adding 11tbsp sugar at a time until the sugar is dissolved.

      Step 9: Spoon the merinque evenly over the cupcake and use a fork to creat peaks.

      Step 10: Place under a preheated medium grill for 1-2 mins or until the meringue turns golden brown.