COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Lemon Meringue Cupcakes

The chewy meringue together with tangy lemon curd makes these cupcakes irresistible.

12 cupcakes

Medium 60 Minutes



For the recipe  Lemon Meringue Cupcakes

For the Cupcakes:

110 g Unsalted butter or Margarine (4 oz)
110 g Caster Sugar (4 oz)
75 g Self-Raising Flour (3 oz) Sieved
3 ml Dr. Oetker Sicilian Lemon Extract (2-3 drops)
2 Dr. Oetker Muffin Cases
about 2 Medium Eggs

For the Decoration:

1 Dr. Oetker Free Range Egg White Powder Sachet x2 or 2 Egg Whites
110 g Caster Sugar (4 oz)
75 g Unsalted butter (3 oz)
75 g Icing Sugar (3 oz)
150 g Lemon Curd
1 Dr. Oetker Ready Zest (To decorate)




Lemon Meringue Cupcakes

Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place the Baking Cases into a cupcake tin.


Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Sicilian Lemon Extract. If the mixture starts to curdle, add a little flour. Fold in the remaining flour with a spoon.


Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.


To make the meringues place the egg whites into a large bowl and whisk on a slow speed for 2 minutes or until the egg whites are foamy. Whisk on medium speed for a further 2 minutes and finally on high speed for a further minute.


Gradually add the sugar into the egg whites, continually whisking on high speed until the mixture is stiff and glossy.


Line a baking sheet with greaseproof paper. Place a teaspoon of mixture per mini meringue onto the baking sheet. Place in the centre of a pre-heated oven (140°C, 275°F, Gas Mark 1) for 25 minutes. Turn the oven off and leave the meringues in the oven until completely cool.


Now make the butter icing by placing the butter in a bowl and beating until soft. Gradually sift and beat in the icing sugar until soft and spreadable.


Spread the cupcakes with a layer of butter icing and top with a teaspoon of lemon curd and finish with a mini meringue.


Sprinkle with lemon zest and icing sugar for the perfect finish.

Nutritional Information for the recipe Lemon Meringue Cupcakes

Per Serving Per 100 g / ml
Energy 1223 kJ
292 kcal
1771 kJ
423 kcal
Fat 14.67 g 21.26 g
Carbohydrate 37.43 g 54.25 g
Protein 2.30 g 3.34 g