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!

Four eggless lemon meringue cupcakes with toasted peaks and lemon slices elegantly arranged on a green cake stand.

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

  • It’s a flavor explosion in every bite: The soft vanilla cupcake, the zesty lemon curd, and the fluffy toasted meringue create a dreamy trio that’s sweet, tangy, and perfectly balanced.
  • It looks fancy but is easy to make: These cupcakes may look bakery-worthy, but they come together with simple steps and don’t require any special equipment or advanced skills.
  • It’s 100% egg-free: Like all my recipes, these beauties are totally eggless, making them safe for those with egg allergies—without sacrificing taste or texture.
  • The surprise filling is a crowd-pleaser: There’s just something magical about biting into a cupcake and discovering a pop of lemon curd inside—it always brings smiles!
  • They’re showstoppers for any occasion: Whether it’s a birthday, a spring celebration, or just a weekend treat, these cupcakes always steal the spotlight.
  • You can make parts ahead: The lemon curd can be made in advance, which makes assembling these even easier when you’re ready to bake.

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.

Eggless Lemon Meringue Cupcake on a green cake stand with a container in the background with egg-free lemon curl.

Storing Instructions

Store leftover cupcakes in the refrigerator for up to 2 days.

Frequently Asked Questions

Yes! You can substitute the milk with unsweetened plant-based milk like oat, soy, or almond milk, and use vegan butter in place of regular butter. Just keep in mind that dairy-free versions may be slightly less creamy, depending on the milk used.

Let it cool completely, then store in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 1 month—just thaw in the fridge and stir well before using.

Yes, you can! These cupcakes can be made 1–2 days ahead. Let them cool completely, then store them unfrosted in an airtight container at room temperature. The lemon curd can be made up to 5 days in advance. Store it in the fridge until ready to assemble the cupcakes. I recommend making the meringue the same day for the best texture.

Eggless Lemon Meringue Cupcake open in half showing its inside texture.

More Egg-Free Cupcake Recipes You’ll Love!

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Recipe Card

Four eggless lemon meringue cupcakes with toasted peaks and lemon slices elegantly arranged on a green cake stand.

Eggless Lemon Meringue Cupcakes

Oriana Romero
These Eggless Lemon Meringue Cupcakes are light, fluffy and will put a smile in your face when you bite into it. A fun dessert for any celebration!
5 from 6 votes
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Servings 16 cupcakes

Ingredients
 

Eggless Meringue:

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.
Oriana’s Notes
 
Store: Store leftover cupcakes in the refrigerator for up to 2 days.
 
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) 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.
 
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.
  • 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.
 
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.  
 
 

I appreciate your feedback, and it helps others, too!

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 158kcalCarbohydrates: 34gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 252mgPotassium: 30mgFiber: 1gSugar: 21gCalcium: 71mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Dessert
Cuisine American
Calories 158
Keyword cupcakes curd eggfree Eggless lemon meringue

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! 

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