Lemon Meringue Pie

Remember that time I used to make nothing but lemon flavoured stuff? Lemon curd, lemon meringue eclairs, lemon sherbet macaron cake, lemonade macarons…okay, so I guess that’s not too bad. And here is another – these cupcakes not only have heaps of lemon curd on the top of the fluffy meringue frosting, but they’re also filled with the stuff. Super sharp, super fluffy and utterly addictive!


Yields: 10-12 cupcakes

280g plain flour
300g golden caster sugar
170g butter, softened and unsalted
3 eggs
250ml milk
3 tsp baking powder
2 tsp vanilla bean paste
1 tsp salt
zest of 1 lemon + juice

200g caster sugar
1/4 tsp lemon juice
4 egg whites

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Preheat the oven to 170c and line a cupcake tin with 12 cupcake cases.

Beat the butter in a stand mixer until pale and fluffy and then incorporate the sugar on high speed, until it’s light and creamy in texture. Add the eggs – one by one, and beating after each addition – followed by the vanilla.


Sieve the flour, baking powder and salt together in a separate bowl and add a third of it to the stand mixer. Beat until just incorporated and pour in half the milk. Repeat this once more, and finish with the final third of the flour mixture.

Decant the batter into the cupcake cases until 3/4 full – I used a cup measure or ice cream scoop to ensure the measures are even.

Bake for 22 minutes, or until a skewer comes out clean. Leave to cool completely in the tin.


For the meringue frosting, beat together the sugar, egg whites and lemon juice until fully combined. Place over a pan of boiling water and beat on high for four minutes. To make sure it’s done, rub some of the mixture between your thumb and finger and if you can’t feel any of the sugar granules, it done! Remove from the heat and beat on high for a further 6 minutes, until the meringue forms stiff peaks.

Using an apple corer, form a hollow in the cupcakes and pour some of the lemon curd in the middle.

Decant the meringue frosting to a piping bag fit with a star nozzle and pipe a doughnut shape on the top. Using a blowtorch, carefully brown the sides of the frosting and top with some more lemon curd.