Lemon Meringue

Prep: 15 mins / Cook: 25 / Cooling: 45 12


  • 150g Plain flour
  • 1 tsp Baking powder
  • 1/2 tsp Bicarbonate of Soda
  • 150g Caster sugar
  • 150g Melted Butter
  • 2 Lemons
  • 2 Eggs (medium)
  • 6 tsp Lemon Curd
  • 2 Eggs (medium) - For Icing
  • 100g Caster Sugar - For Icing


  • 1. Pre-heat the oven to 180°C. Sift the flour, bicarbonate of soda and baking powder into a bowl, saving some of the flour for later.
  • 2. Add the margarine and sugar and mix until light and fluffy.
  • 3. Add the egg and mix in before adding the rest of the flour in stages. This will dry the mixture slighty.
  • 4. Add the juice of 1 lemon into the mix to loosen it up a bit.
  • 5. Zest the other lemon and add that to the mixture.
  • 6. Put into 12 cupcake cases and place in the oven for roughly 20 minutes until slightly golden.
  • 7. Whilst waiting for them to cool, whisk 2 egg whites until fluffly.
  • 8. Then add the caster sugar to the mixture until you get a 'soft peak' effect when the whisk is ran through it.
  • 9.Cut out a small cone shape from the centre of each cupcake and add roughly 1/2 tsp of lemon curd.
  • 10. Replace the cone on top of the lemon curd and cover the top our your cupcake with the meringue mixture you have just made.
  • 11. Finally place in the oven or under the grill for between 4-6 minutes until slightly golden.

Tips and Tweaks

  • Ice-Cream Scoops are perfect for scooping cake mixture into the cases!