Coconut lemon meringue cupcakes

Coconut lemon meringue cupcakes


1 person made this

About this recipe: These cupcakes have four parts, but they are worth it! Watch your friends' faces when they bite into one and discover the tart and tangy curd inside! Some special tools to make these cupcakes a knockout are a piping bag and star tip, and a small torch to brulee the meringue. It is fun to experiment with citrus curds. If you have meyer lemons or rangpur limes available, subtitute it for the regular lemon juice and decrease the sugar by about 4 tablespoons. Yum!

carrie California, United States

Serves: 18 

  • Coconut Cupcakes
  • 250g butter
  • 400g caster sugar
  • 250ml coconut milk
  • 2 tsp vanilla extract
  • 325g plain flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 6 egg whites
  • Lemon Curd
  • 125ml lemon juice
  • 150g caster sugar
  • 3 egg yolks
  • 100g butter, cubed
  • 2 tsp lemon zest
  • Meringue
  • 3 egg whites (125ml)
  • 200g caster sugar
  • desiccated coconut, lightly toasted

Prep:20min  ›  Cook:1hr  ›  Extra time:40min  ›  Ready in:2hr 

  1. For the cupcakes: Preheat the oven to 170 C / Gas mark 3.
  2. Beat sugar and butter in a mixer on high until fluffy - about 8 minutes. Add half of the coconut milk and vanilla and blend. Sift together dry ingredients twice. In the mixer, alternate the coconut milk and dry ingredients three times. Transfer batter into a large bowl and clean mixer bowl thoroughly.
  3. Whip the six egg whites to a stiff peak. Fold it into the batter, careful to keep the batter light. Transfer into cupcake liners & bake in the preheated oven for 30 - 35 minutes.
  4. For the Lemon curd: Combine yolks, lemon juice, zest & sugar in a bowl and place it over a pot of simmering water. Do not let the bowl touch the simmering water. Use a rubber spatula to stir the mixture. Stir frequently until thick, about 15 minutes. Remove from heat and whisk in butter pieces, one at a time. Strain the entire mixture into a bowl or tupperware and cool with clingfilm directly on the lemon curd. It will thicken even more as it cools.
  5. Filling the cupcakes: When the cupcakes and the curd are cool, scoop out some of the cupcake using a measuring spoon. Make the hole big enough to hold a dollop of lemon curd. Fill the cupcakes with the curd so that it is at the same level as the cupcakes.
  6. Meringue: Do this step last, after you have filled the cupcakes with curd. Combine the egg whites and sugar in a bowl over a simmering pot. Whisk and stir the eggs until the sugar has dissolved, and the mixure doesn't feel grainy.
  7. Whip the egg whites in your mixer on medium and then high when it starts to develop peaks, after about 4-6 minutes. Stop when the meringue is stiff and can hold a shape without melting into itself, about 8-10 minutes.
  8. Use a piping bag and star tip to pipe rosettes on the cupcakes. Torch them with a creme brulee torch & top with toasted coconut. They can be refrigerated with the meringue on top for up to two days.

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Reviews (1)


These were absolutely heavenly, not to mention gorgeous. I used shop bought lemon curd just to save on time, but they were still lovely. made them for afternoon tea and friends just gasped when they saw them! thank you carrie for the fab recipe! - 24 Apr 2009

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