Lemon Meringue Cupcakes with Fluffy Swiss Meringue and Tangy Lemon Curd

By:

Ruby Bennett

Published:

August 25, 2026

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What Is Apple Pie à la Mode?

I am REALLY excited to share these Lemon Meringue Cupcakes with you. While the heading might remind you of a classic warm slice of cinnamon apple pie served with ice cream, what I am bringing you today is the cupcake version of a beloved lemon meringue pie.

Think soft, fluffy vanilla cupcakes made with the hot milk method, filled with tangy lemon curd, and crowned with a toasted Swiss meringue.

The hot milk method makes these cupcakes incredibly light and fluffy without the fuss of creaming butter, and the lemon curd gives them that perfect tangy punch you want from a lemon dessert.

Lemon Meringue Cupcakes, What Is Apple Pie à la Mode

This recipe yields 12 cupcakes and brings together everything I love about lemon meringue pie in a handheld treat.

If you love the contrast between warm, toasty toppings and bright citrus fillings, these cupcakes capture that magic in every single bite.

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The Perfect Flaky Crust

Instead of a flaky pie crust, these cupcakes use a hot milk sponge as their base. This method is one of my favorites because it skips the creaming step entirely.

You heat milk with butter, oil, and vanilla until the butter melts, then stream that warm mixture into a whipped egg batter. The result is a cake that is light, tender, and almost custardy in texture. Here is what you will need for the cupcake component:

150 g all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, room temperature
150 g granulated sugar
60 g unsalted butter
125 g milk
1 teaspoon vanilla extract
1 tablespoon oil

A small amount of oil is included for extra moistness, and you can use any dairy or non dairy milk you like. Higher fat options like 2% milk or oat milk create a richer cupcake.

Apple Pie Filling Ingredients

The filling for these cupcakes is a bright, silky lemon curd that cuts through the sweet sponge beautifully. Here is what you will need for the curd:

1 large whole egg
3 large egg yolks (save the whites for the meringue)
80 g granulated sugar
4 tablespoons lemon juice (about the juice of 1 lemon)
50 g unsalted butter, at room temperature and cubed

I love that this recipe uses large eggs for all components. The yolks go into the curd and the whites go into the meringue, so nothing goes to waste. You can adjust the amount of lemon juice to your taste. The butter should be at room temperature and cubed so it melts evenly into the hot curd.

Apple Filling Instructions

Making the lemon curd is straightforward, but patience is key. In a small pan or pot, stir together the egg, egg yolks, sugar, and lemon juice. Heat the mixture on medium low heat, stirring frequently, until it thickens into a gel like consistency. This takes about 10 to 15 minutes. Here is what to watch for:

For the first several minutes, nothing much will seem to happen.
Then the curd will suddenly thicken very quickly, so start stirring constantly.
When you drag a spatula through the curd, it should part and take a few seconds to come back together.

Once thickened, remove the pan from the heat and stir in the cubed butter one piece at a time, waiting for each cube to melt before adding the next. Push the curd through a fine mesh sieve for a silky smooth texture, then transfer it to a small bowl to cool at room temperature or in the fridge.

Varieties of Apples

Just as bakers debate which apples make the best pie, you have choices when it comes to the lemon and milk in this recipe. For lemons, any fresh, juicy lemon will work.

I prefer Meyer lemons when I can find them for a slightly sweeter curd, but regular Eureka lemons give you that classic sharp tang. For the milk component in the cupcakes, you can use any dairy or non dairy variety.

Whole milk or 2% milk creates a richer crumb, while oat milk adds a subtle sweetness. Even unsweetened almond milk works fine.

The key is to heat the milk mixture just until the butter melts and not let it boil, then cover it to keep warm while you prepare the batter.

Assembling an Apple Pie

Assembling these cupcakes is where everything comes together. Once your cupcakes are completely cool, use a small melon baller or a knife to scoop out the middle portion of each cupcake, about halfway deep.

If your lemon curd has been stored in the fridge, heat it briefly in the microwave or on the stovetop for a more fluid, pipable consistency. Transfer the curd to a piping bag, snip the tip, and pipe it into the center of each cupcake.

Lemon Meringue Cupcakes, Assembling an Apple Pie

Then add a scoop or piped swirl of Swiss meringue on top. You can use the back of a spoon to press a small depression into the meringue for an optional extra dollop of lemon curd.

Finally, use a kitchen torch to toast the meringue to your liking, keeping the flame away from the flammable cupcake liners.

Baking a Cinnamon Apple Pie

For the cupcakes, preheat your oven to 350°F and line a 12 hole muffin pan with cupcake liners. In a medium bowl, stir together the flour, baking powder, and salt.

Heat the milk, butter, oil, and vanilla just until the butter melts, then cover to keep warm. Beat the eggs and sugar with an electric hand mixer for a full 6 minutes until the mixture triples in volume and turns very pale.

Lemon Meringue Cupcakes, Baking a Cinnamon Apple Pie

Mix in the flour in two additions on low speed, then slowly stream in the hot milk mixture until you have a smooth, fluid batter.

Fill the liners about two thirds full and bake for 20 to 22 minutes until a toothpick comes out clean with a few crumbs. Let them cool in the pan for 5 minutes before transferring to a wire rack.

For the Swiss meringue, create a double boiler by bringing about an inch of water to a boil in a small pot.

In a heat safe bowl that fits on top without touching the water, combine 3 large egg whites, 100 g of sugar, and 1/2 teaspoon of vanilla extract. Heat gently, stirring often, until the sugar dissolves and the mixture feels smooth between your fingers.

Remove the bowl from the heat and beat with an electric hand mixer, starting on low medium until foamy, then increasing to medium high until stiff peaks form that curl over slightly at the tips.

Tips for the Greatest Apple Pie à la Mode

Here are my top tips for success with these Lemon Meringue Cupcakes:

Cook the lemon curd slowly. Medium low heat and frequent stirring prevent scrambled eggs and ensure a smooth texture.
Beat the eggs and sugar for the full 6 minutes. This is what gives the cupcakes their lift and airy texture.
Stream in the hot milk slowly. Pouring it too fast can deflate the batter you worked so hard to build.
Bake immediately. Do not let the batter sit once it is mixed.
Fill liners two thirds full. Overfilling leads to overflow and underbaked centers.
Make the meringue on the day of serving. Swiss meringue is best when fresh and holds its shape beautifully right after whipping.

You will need an electric hand mixer, a standard 12 hole muffin pan, and parchment cupcake liners. A kitchen torch is essential for toasting the meringue. If you do not have one, you can briefly place the assembled cupcakes under the broiler, but watch them very closely.

Ice Cream for Your Apple Pie à la Mode

While apple pie is traditionally served with a scoop of vanilla ice cream, these Lemon Meringue Cupcakes are best enjoyed with a cup of tea or coffee. The toasted meringue is at its peak the same day it is made.

Assembled cupcakes can be stored in the fridge for up to 3 days, though the meringue will weep over time. Unfrosted cupcakes can sit at room temperature for up to 3 days, and you can freeze them for up to 1 month.

Each cupcake contains approximately 271 calories, 38 g of carbohydrates, 5 g of protein, and 11 g of fat per serving. You can also save the scooped out cake scraps to make cake pops or enjoy them as a little baker’s snack while you assemble.

Nutrition (per cupcake)	Amount
Calories	271 kcal
Carbohydrates	38 g
Protein	5 g
Fat	11 g
Saturated Fat	6 g
Fiber	0.4 g
Sugar	28 g
Sodium	120 mg
Cholesterol	110 mg

FAQs

What is the hot milk method and why is it used for lemon meringue cupcakes?

The hot milk method is a baking technique used to create soft and fluffy cupcakes without creaming butter. Milk, butter, and oil are heated together, then slowly streamed into whipped eggs and sugar. This process creates a moist, tender crumb that stays soft longer, making it ideal for the cupcake base of lemon meringue cupcakes.

How do you make Swiss meringue for topping the cupcakes?

To make Swiss meringue, heat egg whites, sugar, and vanilla extract in a double boiler until the sugar dissolves and the mixture is warm to the touch. Then, beat the mixture with an electric hand mixer on low-medium speed until foamy, then increase to medium-high speed until stiff peaks form. The meringue is then spooned or piped onto the cupcakes and toasted with a kitchen torch.

Can you make lemon meringue cupcakes ahead of time?

Yes, you can prepare components ahead of time. The unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 1 month, and the lemon curd can be made in advance and refrigerated. However, the meringue is best eaten the same day it is made and toasted, as it can weep or deflate over time. Assemble and torch the meringue on the day you plan to serve them.

How do you store assembled lemon meringue cupcakes?

Assembled lemon meringue cupcakes can be stored in the refrigerator for up to 3 days, though the meringue is best the day it is made. The meringue may begin to weep or become sticky over time due to moisture. Unfrosted cupcakes and lemon curd can be stored separately: unfrosted cupcakes at room temperature for up to 3 days, and lemon curd in the fridge for up to a week.