Mini Lemon Meringue Cupcakes Recipe

Mini Lemon Meringue Cupcakes Recipe

Mini Lemon Meringue Cupcakes Recipe

Combining all the delights of a meringue lemon pie with a soft sponge cupcake, this beautiful woman makes a luxurious and indulgent afternoon treat.


  • 200ml of double cream
  • 25 g of icing sugar, sifted
  • 1 lime, grated and juice
  • ½ teaspoon of Sicilian lemon extract
  • 150g lemon curd
  • 12 mini meringues
  • 100g unsalted butter
  • 100g of caster sugar
  • 2 eggs
  • 100g of flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt


  1. Preheat the oven for 4, 180 ° C, 160 ° C fans. Cover muffin cans with 12 mini silicone cupcake boxes.
  2. In a mixing bowl, shake the butter and sugar together until light and smooth. Add eggs one at a time, shake well. Sift flour, baking powder, and salt. Add lemon rind, juice, and extract; fold to combine.
  3. Spoon the mixture evenly into a cupcake container. Bake for 16-18 minutes, until rising and springing when pressed. Remove from the oven and allow to cool for 5 minutes. Transfer to a wire rack until it is completely cold.
  4. To make the icing, stir the cream until soft in a bowl before joining the icing sugar. To serve, spoon one teaspoon piled into each cupcake, then add a little lemon curd and mini meringue to finish.

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