Lemon Meringue Pie Cupcakes

The other day, my little one sat on the counter, nose twitching at the tangy-sweet aroma drifting from the kitchen. I was carefully piping fluffy meringue atop miniature lemon custard cups, and in that moment the world slowed. A tiny cupcake, bursting with bright lemon filling and a cloud of toasted meringue—it felt like sunshine in a single bite.

Watching her take that first delicate bite, eyes widening at the citrus zing and pillowy sweetness, I felt proud and peaceful. These cupcakes became my pick-me-up, a way to treat my family and myself without spending hours over the stove—pure joy in small bites.

I can’t wait to walk you through making these adorable desserts. They’re elegant, simple, and perfect for celebrations or cozy afternoons with a cup of tea.

Short Description

Lemon Meringue Pie Cupcakes feature tender lemon custard baked into a light cake base and crowned with a cloud of toasted meringue. Ideal for parties, teatime treats, or a feel‑good dessert twist.

Why You’ll Love This Recipe

• Playful and elegant—patisserie flavor in cupcake form
• Light, citrusy, not too sweet—perfect balance
• Ideal for batch baking and gifting
• Comfortable to make, even with kids helping

Ingredients

Cake & Custard Layers

• 1 cup (125 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• 1 tsp baking powder
• Pinch of salt
• ½ cup (120 ml) milk
• 1 large egg
• 2 tbsp softened unsalted butter
• Zest of 1 lemon

Lemon Custard

• ¼ cup (60 ml) lemon juice (fresh)
• ¼ cup (50 g) granulated sugar
• 1 large egg yolk
• 2 tbsp unsalted butter, softened

Meringue Topping

• 2 large egg whites (room temp)
• ¼ cup (50 g) granulated sugar
• 1 tsp lemon zest

Tools & Equipment

• Muffin tin with liners
• Two mixing bowls
• Whisk
• Electric mixer (for meringue)
• Small saucepan
• Piping bag or zip‑top bag with corner cut
• Kitchen torch or oven broiler

Step-by-Step Instructions

Step 1: Mix cake batter
In a bowl, whisk flour, ½ cup sugar, baking powder, salt, lemon zest. In another, beat egg, milk, and butter until smooth. Combine wet into dry until just mixed.

Step 2: Fill liners and bake base
Line 12‑cup muffin tin. Spoon 2 tbsp batter into each cup. Bake at 350 °F (180 °C) for 10–12 minutes until slightly golden. Cool briefly.

Step 3: Prepare lemon custard
In saucepan, whisk sugar, lemon juice, and yolk. Heat gently over low–medium, stirring until thickens (2–3 minutes). Remove from heat, whisk in butter. Cool 5 minutes.

Step 4: Add custard to cupcakes
Use teaspoon to make a small well in each cupcake. Spoon 1 tbsp custard into each.

Step 5: Make meringue
Beat egg whites until foamy, gradually add sugar until stiff peaks form. Mix in lemon zest.

Step 6: Pipe or spoon meringue
Spoon or pipe meringue over custard cups, forming peaks.

Step 7: Toast meringue
Use kitchen torch to brown peaks or place under broiler 1–2 minutes until golden. Watch carefully to avoid burning.

Step 8: Serve and enjoy
Let cool 5 minutes, then serve. Toppings optional: extra lemon zest or edible flowers.

Notes & Variations

• For gluten-free: sub 1-for-1 GF flour mix
• Use coconut milk in custard for dairy-free flavor
• Add lavender or vanilla to custard for elegant twist
• Avoid overheating custard—stir constantly to keep smooth
• Rest cupcakes in fridge for 10 minutes before torching for clean peaks

Storage & Reheating

Store cooled cupcakes in airtight container at room temperature for 1 day or refrigerated for up to 3 days. Meringue softens in fridge. Refresh under torch or brief broil before serving for crisp peaks.

Serving and Pairing Suggestions

Serve with fresh berries or mint sprigs. Pair beautifully with afternoon tea, celebratory brunches, or a light dessert tray once the kids are tucked in.

FAQs

1. Can I prepare custard in advance?
Yes, refrigerate the cooled custard for up to 48 hours. Warm gently before filling cupcakes.

2. Can I freeze these cupcakes?
Not recommended with meringue—custard keeps better in an airtight container in freezer up to 1 month, thaw and re-fill before serving.

3. Can I use powdered sugar in meringue?
Powdered sugar adds ivory color but may reduce volume—stick with granulated if you want height.

4. Why did my meringue weep?
Room‑temperature whites are key. If sugar is added too quickly or the environment is humid, meringue may separate—beat slowly and fully.

5. How do I get those perfect peaks?
Use a piping bag and twist the tip gently. After torching, peaks stay firm and elegant.

Final Thoughts

Lemon Meringue Pie Cupcakes feel like sunshine—zesty, sweet, and bright. I love serving these at family gatherings; they always bring smiles and surprise in a petite package. They look fancy but are simple enough for a relaxed afternoon.

Make a batch, and watch the delighted faces when you torch those golden peaks. I’d love to see how your cupcakes turn out—share your photos in the comments or tag me online! Happy baking!