Get ready to fall in love with these bakery-style Eggless Lemon Meringue Cupcakes! Soft vanilla cupcakes filled with zesty lemon curd and topped with a swirl of fluffy meringue—every bite is bright, beautiful, and completely egg-free. They’re easier to make than you think… and even harder to resist!
Oriana’s Thoughts On The Recipe
If you’re anything like me, you’re always looking for a fun twist on classic flavors—and today’s recipe is exactly that. These Eggless Lemon Meringue Cupcakes are soft, fluffy, and bursting with citrusy goodness. Think of it as a dreamy trio: pillowy vanilla cupcakes, a hidden pocket of bright and tangy lemon curd, and a cloud of golden, glossy meringue on top. I mean… come on! How could that combo not make you swoon?
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
- Eggless vanilla cupcakes – To make the cupcakes, you’ll need just staple pantry ingredients, such as flour, sugar, butter, etc… Check out my super easy and delicious Eggless Vanilla Cupcakes recipe for a detailed ingredients list and instructions.
- Eggless Lemon Curd – You can use homemade or store-bought. The problem with store-bought ones is that most of them have eggs. So I highly recommend making your own. Check out my Easy Eggless Lemon Curd recipe for a detailed ingredients list and instructions.
- Eggless Meringue – To make the egg-free meringue, you’ll need aquafaba, cream of tartar, Xanthum Gum (optional), granulated sugar, and pure vanilla extract.
Food Allergy Swaps
- Cupcakes: The cupcake recipe is naturally egg-, nut-, and peanut-free. If you need to make them dairy-free, follow my Easy Fluffy Vanilla Cupcakes (Dairy-Free, Egg-Free, Vegan) recipes. To make them gluten-free, use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Lemon Curd: The lemon curd recipe is naturally egg-, nut-, and peanut-free. If you need to make them dairy-free, substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. And milk for your favorite non-dairy milk like soy or oat milk.
- Meringue: This recipe is naturally egg, dairy, gluten, nut, peanut, soy, and sesame free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Process Overview: How To Make Eggless Lemon Meringue Cupcakes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make The Lemon Curd
Make the lemon curd in advance. The curd will thicken up in the fridge, which is key to filling the cupcakes. To make Eggless Lemon Curd, follow this recipe.
Step 3 – Make the Cupcakes
Cupcakes can be made ahead of time and stored overnight at room temperature. It’s important that you let the cupcakes cool completely before filling them. To make Eggless Cupcake follow this recipe.
Step 3 – Make The Meringue
Since we are using an Eggless Meringue, you have to make it just before you are ready to assemble the cupcakes to ensure it will hold its shape properly. To make Eggless Meringue, follow this recipe.
Step 4 – Assemble The Eggless Lemon Meringue Cupcakes
- Use a knife (or a cupcake corer) to cut a cone from the center of each cupcake.
- Fill the center of the cupcake with lemon curd.
- Place the carved piece back on top.
- Frost the cupcakes with the meringue.
- Torch the frosting or carefully broil for about 2 to 3 minutes.
Recipe Tips
Cupcakes can be made ahead of time and stored overnight at room temperature.
Fill the cupcakes once they are cool.
Prepare the meringue just when you are ready to assemble and serve.
You certainly don’t have to use a piping tip + bag to fill the cupcakes – spooning the frosting in is perfectly fine too. I find a piping tip makes things a little neater.
Use a chef’s blowtorch to brown the meringues, but you must be careful. It can easily light the cupcake liners on fire.
You can also char the merengue by putting the tray under the broiler for 2 -3 minutes. Watch carefully; the meringue can easily burn. Be sure that you use foil cupcake liners if broiling.
Storing Instructions
Store leftover cupcakes in the refrigerator for up to 2 days.
Frequently Asked Questions
More Egg-Free Cupcake Recipes You’ll Love!
- Eggless Vanilla Cupcakes
- Eggless Funfetti Cupcakes
- Eggless Carrot Cake Cupcakes
- Eggless Chocolate Cupcakes
- Easy Eggless Red Velvet Cupcakes
- Easy Eggless Gingerbread Cupcakes
Recipe Card
Eggless Lemon Meringue Cupcakes
Ingredients
- 1 batch Eggless Vanilla Cupcakes
- 1/2 cup Eggless Lemon Curd
Eggless Meringue:
- 1/4 cup (60 ml) aquafaba
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon Xanthum Gum optional (see notes)
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon pure vanilla extract
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make the Lemon Curd:
- Make the lemon curd in advance. The curd will thicken up in the fridge, which is key to fill the cupcakes. To make Eggless Lemon Curd follow this recipe.
Make the Cupcakes:
- Cupcakes can be made ahead and stored overnight at room temperature. It’s important that you let the cupcakes cool completely before filling them. To make Eggless Cupcake follow this recipe.
Make the Meringue:
- In a medium bowl, add the aquafaba, cream of tartar, and xanthan gum.
- Using an electric mixer or a stand mixer (with the whisk attachment), beat on medium-high speed until the mixture becomes foamy and the mixture becomes opaque. Continue beating until it reaches medium peaks.
- With the mixer on high, gradually add sugar, about 1 teaspoon at a time, or just sprinkle it in slow as slow can be, stirring after each addition until sugar is dissolved (about 15-20 seconds between each addition).
- Increase the speed of your mixer to the max. Beat until the mixture is thick, shiny, and has increased volume. The mixture should have stiff peaks, and the sugar should completely dissolve.
- Stir in vanilla extract; mix to combine.
- To see how to make eggless meringue step-by-step photos click here.
Assemble the Cupcakes:
- Use a knife (or a cupcake corer) to cut a cone from the center of each cupcake.
- Fill the center of the cupcake with lemon curd.
- Place the carved piece back on top.
- Frost the cupcakes with the meringue.
- Torch the frosting or carefully broil for about 2 to 3 minutes.
- Cupcakes: The cupcake recipe is naturally egg-, nut-, and peanut-free. If you need to make them dairy-free, follow my Easy Fluffy Vanilla Cupcakes (Dairy-Free, Egg-Free, Vegan) recipe. To make them gluten-free, use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Lemon Curd: The lemon curd recipe is naturally egg-, nut-, and peanut-free. If you need to make them dairy-free, substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. And milk for your favorite non-dairy milk like soy or oat milk.
- Meringue: This recipe is naturally egg, dairy, gluten, nut, peanut, soy, and sesame free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Cupcakes can be made ahead of time and stored overnight at room temperature.
- Fill the cupcakes once they are cool.
- Prepare the meringue just when you are ready to assemble and serve.
- You certainly don’t have to use a piping tip + bag to fill the cupcakes – spooning the frosting in is perfectly fine too. I find a piping tip makes things a little neater.
- You can brown the meringues using a chef’s blowtorch, but be careful. It can easily light the cupcake liners on fire.
- You can also char the merengue by putting the tray under the broiler for 2 -3 minutes. Watch carefully; the meringue can easily burn. If broiling, be sure to use foil cupcake liners.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally published in August 2020. In April 2025, I tweaked it to be clearer, easier to make, and more delicious. I also added more notes, tips, photos, and information to make it as helpful as possible!
