Lemon Meringue Pie Cupcakes

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3 egg yolks (reserve whites for meringue)

3/4 cup granulated white sugar

3 tbsp all-purpose flour

pinch of salt

3 tbsp lemon juice

2 tbsp lemon zest, loosely packed

1/2 cup water

2 tbsp unsalted butter, melted

1/2 cup unsalted butter (cupcake)

1 cup sugar (cupcake)

2 eggs (cupcake)

3 tbsp lemon juice (cupcake)

2 tsp baking powder (cupcake)

1 tsp salt (cupcake)

1-1/2 cups all-purpose flour (cupcake)

3 reserved egg whites (meringue)

pinch of salt (meringue)

1/4 cup sugar (meringue)


1. Lemon Filling. In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside.

2. Preheat oven to 375 degrees.

3. Cupcakes. In medium bowl, beat butter and sugar until light and fluffy; beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined.

4. Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 20 minutes until cupcake centers are firm; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven).

5. Meanwhile, make meringue: beat reserved egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don’t overdo it).

6. With a sharp knife, remove center of each cupcake (about 1″ in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core (or treat the weary baker to a tart little snack); fill cupcake centers with lemon filling.

7. Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving. Makes: 12 absolutely delicious cupcakes

Bon Appetit!

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