Lemon Meringue Cupcakes

Why make a whole pie when you can have a light and citrusy lemon meringue cupcake all to yourself instead?


  • Cupcakes:
  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1/2 tablespoon baking powder
  • 4 eggs
  • 4 ounces butter, melted
  • 2 organic lemons (zested and juiced)
  • Meringue:
  • 4 egg whites
  • 1 cup sugar
  • 1 teaspoon lemon juice


  1. In a bowl, whisk together combine flour, sugar, baking powder, eggs and melted butter. Add lemon zest and juice.
  2. Fill cupcake wrappers about half full with the batter, and bake at 350°F for 20 minutes.
  3. Over a bain-marie, whip egg whites until frothy, then add sugar and continue to mix. Remove from heat, add lemon lemon juice and continue to mix until stiff peaks form, about 5 minutes.
  4. Transfer to a piping bag and pipe over cooled cupcakes. Finish with blowtorch.