Lemon meringue cupcakes

Lemon meringue cupcakes. Inspired by the zingy flavours of lemon meringue pie, these little cup cakes are small bites of heaven. Try them and be transported.

  • Prep Time

    30 Minutes
  • Cook Time

    10 Minutes
  • Makes

    24 Cupcakes


  • 2 lemons
  • 4 large eggs
  • 150g caster sugar
  • 50g self raising flour sifted
  • 25g melted and slightly cooled butter
  • 1 small pinch salt

You'll Need

  • Multix mini colored patty pans
  • Multix piping bags and nozzles


  1. Preheat oven to 165°C
  2. Line a 24-hole patty pan tin with Multix mini paper patty pans. First make the sponge batter. Whisk 2 of the eggs and 50g of the caster sugar in a electric mixer. Until they are pale, thick and creamy and leave a thick ribbon of mixture on the surface of the batter when you lift the whisk. Using a large metal spoon, gently fold in half the sifted flour, salt and the finely grated zest of 1 lemon (keep the zested lemon to juice later) then the melted and cooled butter and finally the rest of the flour until totally combined. Spoon the lemon scented batter carefully into the patty cases, half filling each one.
  3. Separate the remaining two eggs (keep the yolks to use later), place the egg whites in a clean, dry metal bowl. Whisk to very stiff peaks. Gradually add 50g of the caster sugar and continue to whisk until the sugar dissolves and the meringue becomes silky and shiny (its ready when you test a little between your thumb and index finger and it feels smooth). Transfer the meringue to a disposable Multix piping bag and use a sharp pair of scissors, cut about 1cm off the end of the bag. Gently pipe a neat round of meringue on top of the sponge batter, repeat for each cake. Bake in a preheated oven for about 10 minutes until the cup cakes are well risen and golden and the meringue topping is golden and starting to firm up. Remove from the oven and allow to cool first in the patty pan and then on a cooling rack.
  4. While the cakes cool make the lemon drizzle and candied lemon peel decorations. Using a vegetable peeler, peel the remaining lemon as thinly possible. Using a very sharp knife cut the lemon peel into very thin strips. Juice both the lemons. Place the juice, remaining 50g of sugar and peel strips in a small heavy bottomed saucepan and simmer on a low heat until the sugar is dissolved. Increase the hat and bring to the boil until the lemon syrup is reduced and slightly thickened. Strain out the peel (which will now be lightly candied). Place the lemon meringue cup cakes on the dish you want to serve them on. Decorate the top with a little strip of candied peel (use a fork if its still hot) drizzle the cakes and the whole plate with the lemon syrup. Serve immediately.