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Lemon Meringue Cupcake Recipe

These Lemon Meringue Cupcakes are heavenly and easy to make too! You can use store bought cake mix and store-bought lemon curd. Then all you have to do is make the delectable meringue which is just five minutes of active cooking time. Make them for any holiday and they'll be a hit.
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes
Servings: 24


  • food thermometer
  • Muffin Liners
  • Muffin Tin


  • 1 Lemon Cake Mix Ingredients listed on box

Lemon Curd

  • 4 Large Egg Yolks Room temperature
  • 2/3 Cup Sugar
  • 1 Tbsp Lemon Zest
  • 1/3 Cup Lemon Juice
  • 1/8 Tsp Salt
  • 6 Tbsp Unsalted Butter Room temperature


  • 1 Cup Sugar
  • 4 Large Egg Whites Room temperature
  • 1/2 Tsp Cream of Tartar
  • 1 Tsp Vanilla Extract


  • Cook the cake mix according to the package instructions. Cool the cupcakes completely.


  • In a heatproof glass bowl, add the sugar, egg whites, and cream of tartar. Place the bowl on top of a larger pot with about 2 inches of simmering water.
  • Whisk the mixture constantly until the sugar has dissolved or reached 160 degrees, about 5 minutes. The mixture will become frothy.
  • Add the frothy egg mixture into a stand mixer bowl and add the vanilla extract. Mix on high for 5 minutes. Put the meringue into a piping bag fitted with a star tip.

Lemon Curd

  • Get the directions for the lemon curd here.
  • Once cupcakes are cooled, spread the lemon curd on top. Then pipe the meringue on top and toast with a kitchen torch.


  • Store the meringue in an airtight container in the fridge for 2-3 days.
  • You can also cut a hole in the middle of the cupcake and pipe the lemon curd inside then top with the meringue. Either way, it will still be delicious.
  • If you don’t have a piping bag you can use a sandwich bag, just cut a small corner off after filling the bag.
  • Store the cupcakes in the fridge for up to 3 days. 
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