Mini Lemon Meringue Cupcakes

mini lemon meringue cupcakes

Another week always calls for another dessert 🙂 I’ve made lemon meringue in other forms and shapes (macarons and profiteroles which were both YUUUUM) but this time I wanted to go teeny tiny with the cupcakes. I bought a mini cupcake tray ages ago and never was able to use it as I always forgot to buy the liners for them. I know they are not necessary but they look neater if they are in a case 🙂 I will admit I had 5 the night I made them. They are just so small and so guilt free you can’t feel bad for eating that many 😛

INGREDIENTS- makes 12 minis

For the cupcakes-

70gr butter

1/2 cup of sugar

1 egg

1/2 cup of flour

1/3 cup milk

1 tsp baking powder

1 tbsp lemon juice

For the lemon curd-

juice from 2 lemons

1/2 cup sugar

3 eggs

60 gr of butter, cubed

For the meringue-

2 gg whites

1/4 cup sugar

1 tsp cream of tartar

Start with the curd. In a saucepan heat the juice, sugar and eggs. Stir continuously until it starts to thicken, this might take 5minutes or so. Once it starts sticking to the spatula or spoon, take off the heat.


If you feel like there is egg residue, you can sieve it in a bowl. Once you poured it in a metal or glass bowl, add the butter and mix until completely melted. Lastly, cover the curd with cling film in a way that it touches the curd, leaving no air between it and the film. Let it cool completely and then place in the fridge until use.

Turn on oven at 180°. Line the cupcake tray. Beat the butter and the sugar together; then  add the egg. Scrape down the bowl and mix in the flour, baking powder. Lastly add the mix and the lemon juice. Pour in the tray and bake for 15-20 minutes.

Once they have cooled, with a tsp dig a small well in the centre of the cupcake.



Pour the curd in a piping bag. Pipe into the cupcakes from within the well towards the outside in a circular movement as to cover almost all the cupcake’s surface.


Now you can make the meringue. Beat the egg whites and slowly add in the sugar and the cream of tartar. Once it reached stiff peaks, put in a piping bag and pipe in top of the curd. You don’t need a nozzle for this, simply cutting the end of the bag is fine, but you can add some aesthetic by using a star nozzle or similar.



Set the oven on grill at a high temperature. Place all the cupcakes on a baking tray and put in the oven, close to the grill. Keep an eye on them as they might burn quickly. It should take 1 minutes or so to brown. Take out and serve. Otherwise keep in the fridge 🙂


Ciao for now 🙂 xox

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