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Gluten Free Meyer Lemon Meringue Cupcakes

Happy St. Patrick's Day! 'Tis the day of leprechauns, kissing the Irish and green food coloring in beer (or hard cider for those of us who can't have beer.) For me, today was a great excuse to relax for the first time in a while, which usually includes baking.

I'm not much for using food coloring, so instead of dying something green in honor of this festive day, I thought I would honor one of early spring's most precious gifts... the Meyer Lemon. This is one of my favorite things to use in baking. They have a great tang, but they also have such a distinct sweet floral flavor and fragrance. I know it's not the best homage to our Irish friends, but hey... I put them in a festive green cupcake liner!

This little cupcake is perfect for springtime; it is tender, fluffy, filled with zesty lemon curd, and topped with light and airy meringue. It may seem like a lot of steps, but it's not too bad, especially since you can make the lemon curd ahead of time.

The Lemon curd filling in these cupcakes leaves you with the perfect amount of egg whites leftover to make the meringue.

Meyer Lemon Meringue Cupcakes

Prep Time: 30-40 minutes

Baking Time: 20-25 minutes

Baking Temperature: 375 F

Level Of Difficulty: Medium

Servings: 12 muffins


The Cupcake

4 oz Butter (soft)

1 C Organic Cane Sugar

2 Whole Eggs

1/2 tsp Vanilla Extract

2 Tbsp Meyer Lemon Juice

1 Tbsp Meyer Lemon Zest

1 C Buttermilk

2/3 C Water

1.5 C (7.5 oz) Klippy's All Purpose Flour

1/2 tsp Kosher Salt

1 tsp Baking Powder

1 tsp Baking Soda

The Lemon Curd