Lemon Meringue Cupcakes


I came across this recipe in a kid’s cookbook -50 Recipes for Kids to Cook.  Thumbs up!

The cupcake bottom was particularly tasty and likely could be used for other recipes


  1. 1/2 cup of butter (soften on counter some before starting)
  2. 1 cup of sugar (the book says superfine but regular is fine) – Divided 1/2 Cup + 1/2 Cup
  3. 2 eggs
  4. 1 cup of self-raising flour *
  5. 1 tsp. baking powder (recipe calls for this even though it also calls for self raising flour)
  6. Grated rind of 2 lemons – Divided 1/2 + 1/2
  7. 2 tablespoons of lemon juice
  8. 2 eggs whites


  1. Pre-heat oven to 375
  2. Cream butter and sugar until soft.  I used an electric mixture through step 4 but book shows a young kid doing it by hand.
  3. Add 1/2 cup super and continue to beat until smooth and creamy
  4. Beat in the eggs, flour, baking powder, half the lemon rind and all the lemon juice
  5. Pour batter into lined cupcake tins (makes around 12 large or 18ish small)
  6. Clean mixing bowl if used in steps 2-4 above
  7. Whisk eggs in a clean bowl until soft peaks (when you lift out the whisk they should stand in peaks that just slightly flop over)
  8. Stir in remaining sugar and lemon rind
  9. Pour a spoonful of meringue mixture each cake
  10. Cook for 20-25 minutes until the meringue crisp and brown
  11. Serve cake hot or cold.    Storing overnight in sealed container worked for 2 days, not more.


* If you do not want to buy self-raising flour I did find some websites that offer ways to make it.


Add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt to one cup of all-purpose flour



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