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Light lemon meringue cupcakes filled with lemon curd, and topped with a deliciously sweet italian meringue.

Lemon meringue cupcakes

I have always had a thing for meringue, I realise it can be a bit of a ‘marmite’ situation where some utterly despise it, wheres others (including myself) LOVE them. I eat meringues at any occasion, especially in eton mess – so good. However, I realise I had never posted my recipe for my lemon meringue cupcakes!

These cupcakes have a delicious lemon sponge with lemon zest in, filled with a lemon curd (I use my homemade lemon curd!) and topped with a silky smooth and fluffy Italian meringue topping. Even though I was terrified of using a blowtorch a couple of years ago for fear of having no eyebrows anymore, it’s the best to finish it off!

These cupcakes are SO good. I am not joking, they went down insanely well with my taste testers, and have been asked to make them already for two birthday parties! The meringue topping is so light in comparison to buttercream (not saying there is anything wrong with buttercream there!) but it makes a lovely change! 


I have tried doing a meringue style frosting (which will come to my blog eventually), but I have always preferred the classic meringue, and I have even changed people who originally didn’t like meringue, to liking these as its so fluffy and moist! Even my friend, who haaates lemon, is a fan of these.


You whisk the egg whites like normal, and then very slowly and carefully whisk in the sugar syrup. The heat from the syrup will whisk the egg whites and cook them out so it’s safe to eat – but it’s much easier to do if you have an electric whisk. 

I have done Italian meringue without an electric whisk, and it is possible – it just takes time. You want a slow trickle of syrup, not a massive pour, and you need to continually whisk. Once you have finished adding the syrup, you need to KEEP ON WHISKING for quite a while, to cool the mix down.


I make my cupcakes on the day that I need them, the meringue is always best on the day, but will last in the fridge overnight if need be – fresher the better! However, the actual cupcake recipe is utterly lemony and delicious and lasts for 3-4 days if you wanted them too!

Italian meringue vs normal meringue

I decided to update this recipe in August 2020 so that it could have an Italian meringue topping – and I am so glad that I did. I much prefer the silky smooth Italian meringue. You heat a sugar syrup to the correct temperature, and this is effectively what ‘cooks’ the eggs. 

Italian meringue is a bit of task in comparison to just regular meringue – so if you want to do a plain basic meringue (And don’t mind the risk of the egg whites) you can just use 3 medium egg whites, whisked to stiff peaks, with 150g of caster sugar gradually added in. 


I use a thermapen thermometer as I use it for all sorts of cooking and baking – but you can buy a sugar thermometer which is ideal for making the sugar syrup too. I find it’s best to know it’s at the right temperature, rather than guessing! 


Then, you can pipe the frosting onto your lemon curd stuffed lemon cupcakes, and finish it off by toasting them with a blowtorch! You can use the grill in the oven, it just doesn’t ever look as nice, and you don’t want them in there for too long – otherwise you might grill the entire cupcake!

I hope you love these cupcakes, any questions then leave them in the comments! x

Lemon Meringue Cupcakes!

Light lemon sponge filled with lemon curd, and topped with a deliciously sweet italian meringue.
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Category: Cupcakes
Type: Cupcakes
Keyword: Lemon, Meringue
Prep Time: 40 minutes
Cook Time: 20 minutes
Decorating Time: 1 hour
Total Time: 2 hours
Servings: 12 Cupcakes
Author: Jane's Patisserie



  • 150 g unsalted butter
  • 150 g caster sugar
  • 150 g self raising flour
  • 3 medium eggs
  • Zest of 1-2 lemons (or 1tsp lemon extract)


  • 150 g lemon curd

Italian Meringue

  • 80 g egg whites (2-3 eggs)
  • 140 g granulated sugar
  • 64 ml water



  • Preheat your oven to 180C/160C fan/gas mark 4 and get 12 cupcake cases ready.
  • Cream together the butter and caster sugar until light, fluffy and smooth.
  • Add in the eggs, self raising flour and lemon zest and beat again until smooth.
  • Spoon you cupcake mix into your cupcake cases and bake in the oven for 18-22 minutes or until cooked through. Leave the cupcakes to cool on a wire rack.


  • Core out the middle of your cupcakes.
  • Add in a spoonful of lemon curd per cupcake.

Italian Meringue

  • Pour the sugar and the water into a heavy-based saucepan and bring to the boil. Stir it occasionally with a wooden spoon.
  • When the mixture starts to boil monitor the temperature until it reaches 120C (Firm Ball Stage) with a sugar thermometer.
  • Whilst the mixture is heating up and boiling, if any sugar splashes up the side of the pan, brush the sides with a pastry brush and cold water to get rid of it.
  • When the mixture is starting to reach temperature whisk the egg whites in your electric stand mixer.
  • When the sugar syrup has reached temperature and the egg whites are at stiff peaks start to pour the sugar syrup onto the egg whites at the edge of the bowl whilst still whisking. Make sure you do this slowly so its a constant trickle of sugar syrup so that the egg whites stay smooth.
  • Whisk throughout whilst the sugar syrup is pouring in, and after its all whisked in continue to whisk the mixture on a high speed for 5-7 minutes until the mixture is smooth, and has cooled down.
  • Pipe the meringue onto your cupcakes, and carefully blowtorch to get the delicious tasting meringue.


  • These cupcakes can last for 2 days, in the fridge. 
  • If you don’t have a stand mixer, it may be easier to make the Italian meringue with two people so one can whisk, and one can pour the sugar syrup. 
  • I use this blowtorch for my meringues! 
  • I use this thermometer for baking and cooking, but this sugar thermometer works really well too. 
  • Recipe updated August 2020 - original recipe was:
    • Same cupcakes
    • Meringue made with 3 medium egg whites and 150g caster sugar


Find my other Cupcake Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Laura on April 5, 2024 at 11:43 pm

    5 stars
    Made these today. First time with the Italian meringue and oh my ! they were absolutely delicious. Thanks for the recipe and inspiration xx

  2. Alesia on June 9, 2023 at 10:14 am

    I only have large eggs. Do I add 2 or need to adjust the other ingredients as well please? Many thanks!

  3. shireem on June 1, 2023 at 2:34 pm

    hiya , Jane these are absolutely lovely i will be trying this out as soon as possible

  4. Penny Edwards on April 30, 2021 at 3:41 pm

    5 stars
    Wow! these are so easy to make and are totally delicious. First time making Italian Meringue and it wasn’t as difficult as I thought it was going to be. I have now made several of your recipes and all have come out really well Thank you.
    I have made these today for a Birthday tomorrow. Is it best to leave them covered or uncovered in the fridge overnight?

    • Jane's Patisserie on May 6, 2021 at 1:55 pm

      Hello! ahh amazing this makes me very happy, covered is best xx

  5. Emma Wright on October 9, 2020 at 1:04 pm

    Hi Jane
    Does the sugar need to be granulated? I only have caster sugar to hand…. thank you so much fir your lovely recipes. 😊

    • Jane's Patisserie on October 9, 2020 at 4:00 pm

      For the meringue, I find it best – you can use caster sugar, you just need to make sure you keep an eye on the sugar x

  6. Fiona on September 5, 2020 at 9:59 am

    Hi just wondering what type of piping bag and nozel you would recommend for this?

    • Jane's Patisserie on September 5, 2020 at 10:30 am

      You can use anything – I like 2D, 1M or anything like that. And I use savoy piping bags x

  7. Jade on August 26, 2020 at 9:27 pm

    Are you able to freeze these cupcakes do you think?

  8. Bethany on June 21, 2020 at 1:03 pm

    These are lovely, Jane! Went down a treat with the whole family. Will be making these again for sure…

    I didn’t have a blow torch, so just slowly browned them under the grill and it worked perfectly 💛 5 stars!!

  9. Shannon Harding on September 20, 2018 at 2:58 pm

    Hello, how would i cook the meringue without a blow torch?
    thank you 🙂

    • Jane's Patisserie on September 20, 2018 at 9:06 pm

      The meringue doesn’t have to be properly cooked, but you can brown it under a hot grill maybe?!

  10. Newport Butane on June 8, 2018 at 10:37 am

    Hey Jane,
    Love this recipe, I would love to share it on our Instagram page. We only share recipes that require a culinary butane torch.
    If you would like to test our butane torches, DM us and we will hook you up with a personalized one 😉
    Thanks for sharing
    Alexa @ NewportButane.com

    • Jane's Patisserie on June 8, 2018 at 9:31 pm

      Hiya! You can share the image if you like with a credit to myself? And I’m based in the UK so might be a little far away haha!

  11. […] My Lemon Meringue Cupcakes are a delicious cupcake twist on a classic recipe, and they always seem to be a hit. However, I get that there are some people who want something a little different to that, or they just want something more normal.. hence these beauties. I often get Lemon & Poppyseed Muffins at a coffee shop as they’re different to something over chocolatey, but these cupcakes.. they’re the perfect twist. […]

  12. Mary Foster on June 14, 2016 at 7:14 pm

    Hi Jane, I made these for a friends birthday dinner. Omg they were amazing. Absolutely delicious. Thank you for sharing the recipe.

  13. laurafaith1208 on June 24, 2015 at 8:31 pm

    These look amazing! Anything with lemon and/or meringue in it sounds good to me! 🙂

    From, thewickedintrovert.com

    • Jane's Patisserie on June 24, 2015 at 8:32 pm

      Thank you!! And its an amazing combination isnt it! 🙂

  14. This Cake is Desi on June 17, 2015 at 12:54 pm

    These look awesome!!!!!!????

  15. up2umengs on June 17, 2015 at 9:07 am

    Look so goooooood !!! And pretty sure taste great !!!! ten thumbs up!!!

  16. Nim's Din on June 17, 2015 at 7:43 am

    WANT! Xx

  17. apuginthekitchen on June 16, 2015 at 2:04 pm

    Love this!!!

  18. Pistachios on June 16, 2015 at 12:54 pm

    I didn’t even realise the cupcake cases were singed until you pointed it out – I was too busy admiring the meringue!
    Any chance you’ll share your lemon curd recipe? (or is it already posted?)

    • Jane's Patisserie on June 16, 2015 at 2:01 pm

      Thank you!! I was going to do a separate post on it later this week actually as id rather it be its own recipe ☺️

  19. Sehar A. on June 16, 2015 at 10:29 am

    ABSOLUTELY GORGEOUS pictures! those cupcakes looks phenomenal! completely professional! =] and i dont bake much but your blog makes me want to try out the recipe you’ve shared. thanks for sharing it!
    And Please feel free to drop by my blog and check out my food-lover’s blog at https://eatandtell1.wordpress.com/ .. Bon Appetit! =]

    • Jane's Patisserie on June 16, 2015 at 11:56 am

      Awwh haha thank you! And i shall have a look 🙂

    • Sehar A. on June 16, 2015 at 12:01 pm

      thanks ! =]

  20. vannillarock on June 16, 2015 at 10:18 am

    hahaha…’i got distracted by chocolate…’
    my husband LOVES lemon meringue pie but i like making these because you don’t have the pastry element.

    • Jane's Patisserie on June 16, 2015 at 10:21 am

      I genuinely did haha my brother walked in with some and my hand went a tad array with the blowtorch! Oops. And same, it makes it nice and different, and easier!! 🙂

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