Lemon Meringue Cupcakes
Lemon Meringue Cupcakes

Lemon Meringue Cupcakes

Posted On: 29th March 2016
Recipe By: Alison Wheatley

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If you love lemon meringue pie you are going to love the cake version, they are much easier to make then the pie. These gluten free little cupcakes contain a gorgeously tangy lemon curd and then topped with some meringue and browned so you get and beautiful lemon meringue but incorporated into a cake!

This recipe is...



200g margarine
200g caster sugar
200g gluten free self raising flour
3 eggs
12tsp lemon curd

2 egg whites
130g caster sugar

Preparation Time: 20 Mins
Cooking Time: 30 Mins
This recipe makes 12 cakes

This recipe is free from...

Tree Nuts


1. Cream together margarine and caster sugar until creamy.

2. Beat the eggs in a jug, add one third of the egg into the margarine and sugar, mix together, then add one third of the flour, repeat until all the egg and flour is mixed in.

3. Line a cupcake tin with cake cases, fill each case with the cake batter until about one third full.

4. Once each case is one third full, add a tsp of lemon curd to the centre of each, then on top of that fill the cases with more cake batter.

5. Place in an oven heated to gas mark 5 and cook for 15-20 mins until cooked through and browned.

6. Once cooked allow the cakes to go cold, once cold, whisk your egg whites to stiff peaks.

7. Gradually add the caster sugar to the egg whites while still whisking to get a nice glossy texture, once the mix leaves trails across the top when the whisk is lifted the meringue is ready.

8. Spoon a large spoonful of the meringue onto the top of each cake, to make it look more like lemon meringue ensure there are peaks on the top.

9. Place the cakes on a baking sheet and place under the grill for 5 mins until the meringue starts to brown, alternatively if you have a blow torch you can use that to brown the meringue.

Nutritional info per cake


Your Comments

Just made these cupcakes , first time I've made gluten & dairy free cakes from scratch. Well impressed with them really light & fluffy & not 2 sweet . My meringue could have been a little stiffer , but they still tasted great. So easy 2 make !

Sandra Dennis - 31st March 2016
Alison @ Coeliac Sanctuary replied to this comment on 2nd April 2016

Glad you liked them! Meringue takes a little practise to get to the right consistency, it is so easy to under or over whisk it!

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