Lemon Meringue Cupcakes




Total Time: 1 hr

Prep Time: 30 mins

Cook Time: 30 mins

Yield: 12 servings

Dish Size: Muffin Pan






  • 1 lemon cake mix (prepared as cupcakes) 

Lemon Filling

  • 1 lemon pie filling mix (prepared)



  • 3 egg yolks
  • ¾ cup granulated sugar
  • 3 Tbsp flour
  • ¼ cup lemon juice
  • 2 Tbsp lemon zest
  • ½ cup water
  • 2 Tbsp butter, melted
  • pinch of salt



  • 3 egg whites
  • ¼ cup sugar
  • pinch of salt




  1. Prepare and bake cupcakes according to package directions (leave oven on after baking).
  2. While cupcakes are baking, prepare lemon pie filling according to package directions. Set aside.
  3. If you are making lemon filling from scratch, it’s easy: In a small saucepan over low heat, whisk egg yolks, sugar, flour, and salt. Whisk in lemon juice, lemon zest, water, and melted butter.
  4. Increase heat to medium, bring mixture to a simmer and cook, whisking constantly until smooth and thick, about 7 minutes. Set aside.
  5. For meringue: beat egg whites in a completely clean bowl with salt until mixture begins to stiffen. Add sugar slowly and beat until meringue is stiff and forms pretty peaks.
  6. With a sharp knife (I used a grapefruit knife) cut out center of cupcakes, leaving bottom intact.
  7. Fill cupcakes with lemon filling.
  8. Top cupcakes with dollops of meringue, tapping with the back of the spoon to form peaks.
  9. Increase oven temp to 400ºF and return cupcakes to oven. Bake an additional 6-7 minutes, until peaks are golden brown. Cool 10 minutes and refrigerate an hour or more before serving.