Chewy Lemon Meringues

Lemon meringues


  • 4 Egg whites
  • 200g Caster sugar
  • Tea spoon of vanilla extract
  • 1 Lemon zest
  • 3 table spoons of lemon curd (for recipe see my Lemon cupcakes)


  1. Turn oven to 130 degrees fan (150 regular).
  2. Beat the egg whites until stiff with an electric mixer, if you have one it’s best to use a ballon whisk. Then, while the mixer is still going, gradually incorporate the sugar. Beat until glossy, thick and will form stiff peaks. Next, mix in the vanilla extract, and half the lemon zest. Fold in the lemon curd so you create swirls in the mixture.
  3. Put spoonfuls on a baking tray lined with greaseproof paper, and sprinkle with a little zest, bake in an oven for 55 minutes.fluffy lemon meringues
  4. When their time’s up, switch the oven off and allow the meringues to cool down in there.
  5. I like to dust mine with a little Icing sugar and a bit more lemon zest. They taste fanatic with ice-cream or as an eton mess.

Lemon Meringue Cupcakes

One of my favoriate cupcakes recipes to date. These are really moist and zesty. lemonmerignue


Recipe makes 6 cupcakes

For the cupcakes

  • 100g butter, softened
  • 100g caster sugar
  • 1 teaspoon of Vanilla extract (I like the one with seeds in)
  • 2 eggs
  • 100g self-raising flour
  • Zest of 1 lemon

For the lemon curd

  • 180g golden caster sugar
  • Juice of 2 lemons
  • 2 eggs
  • 110g unsalted butter, cut into cubes

For the meringue topping 

  • 2 egg whites
  • 50ml water
  • 100g caster sugar

To decorate

  • Zest of 1 lemon
  • Edible glitter if you want a bit of sparkle


  1. Preheat the oven to 180°C/gas mark 4 and line a cupcake tray with paper cases.
  2. For the lemon curd, place the lemon juice and caster sugar in a large heat proof bowl. Add in the butter and eggs and whisk. Set the bowl over a pan of just simmering water, being careful the bowl does not touch the water. Continue to whisk until the mixture has thickened (takes about 10minuets maybe a bit longer) then remove from the heat and allow to cool and thicken.  This recipe makes allot of lemon curd so you may want to have a jar on stand by to store some.
  3. For the cupcakes, cream the butter, sugar  and vanilla essence in a large mixing bowl until pale and fluffy. Add the eggs in one at a time, and beat until both are fully incorporated into the mixture. Fold in the flour and lemon zest.
  4. Place a couple of teaspoons of batter in the bottom of each cupcake case. I like to mould mine around the sides of the cases with a spoon to create a crater to put the lemon curd in (about a teaspoon). Then place about another teaspoon of cake mix onto the top of the filled crater.
  5. Bake the cupcakes in the oven for 18 minutes, or until pale golden-brown.
  6. While your cakes are baking you can start on the meringue.  First make a sugar syrup by dissolving the sugar in the water. You can do this over a pan of water or on a low heat in a pan.  While the sugars dissolving whisk the egg whites in a bowl until soft peaks form and the mixture has doubled in volume. Gradually add the sugar syrup, continuing to whisk, be careful the syrup doesn’t touch the whisk directly. Keep whisking until the meringue mixture is thick and glossy and has cooled down.
  7. Spoon the meringue into a piping bag and pipe some meringue on the top of each cake. Using a blowtorch or your grill, toast until the topping is a nice light brown. To decorate zest over some lemon and if you want some glitter.