These Thermomix lemon meringue cupcakes are as delicious as they are impressive looking. Everybody loves the surprise lemon curd filling!
Serving up these Thermomix cupcakes is sure to make an impression. They look amazing and that little hit of hidden lemon curd in the middle takes them to another level.
I am slightly obsessed with making lemon curd - it is so incredibly delicious and so easy to make in the Thermomix that I'm always making up a batch.
So I'm also always looking for ways to use it, other than just sitting there devouring it by the spoonful (which is all too easy to do).
My mini lemon meringue tarts are always a hit, but I think these lemon meringue cupcakes are even more impressive looking... plus they're bigger, which is always better, right?!
Lemon Meringue Cupcake Ingredients
There are three elements to these Thermomix cupcakes - the lemon cupcakes, the lemon curd and the meringue.
- Lemon - I find using one with thinner skin and therefore less white pith is best for these lemon curd cupcakes.
- Plain flour
- Baking powder
- Baking soda (aka bicarbonate of soda)
- Lemon curd - I highly recommend using this Thermomix Lemon Curd recipe for filling these cupcakes. It's insanely delicious and works perfectly in this recipe.
- Egg whites - ensure they are at room temperature before starting. If you make the lemon curd above, you will already have some leftover egg whites.
- White sugar - this can be granulated or caster sugar as you will be milling it anyway. If you want nice white meringues, make sure you use good white sugar.
How to make lemon meringue cupcakes
Making the actual cupcakes in the Thermomix is super quick and easy, as with most Thermomix cupcakes and muffins.
Because it is so quick to make the batter, make sure you have your oven pre-heated and your muffin tray prepared with cupcake cases.
This cupcake recipe uses a whole lemon, so no need to zest or juice the lemon first. Just cut the top and tail off and cut it into quarters. You can remove any seeds at this point too.
Then toss them into the Thermomix with the butter and mix it all up for a few seconds.
Next you add the sugar, flour, baking powder and baking soda and mix for a further 20 seconds. And that's it - you have your cupcake batter ready to bake!
I like to use a cookie scoop to divide the mixture into the muffin cases - it makes it quick, easy and equally portioned.
Now bake in the oven for around 20 minutes, until a knife inserted into the middle of a cupcake comes away clean.
Allow them to cool for just a couple of minutes in the tin and then transfer to a wire cooling rack to cool completely.
Making Meringue in the Thermomix
While you are waiting for the cupcakes to cool, you can make the meringue mixture. Again this is very easy in the Thermomix.
First, mill the sugar to a powder and set aside. At this point make sure you clean and dry your Thermomix bowl thoroughly. You will need to do this to make successful Thermomix meringues.
To make the meringues, add the egg whites to the clean, dry Thermomix bowl and add the butterfly attachment. Whisk for 4 minutes with the temperature set at 37 degrees and speed 3.5. It's important to keep the measuring cup off at this stage to allow the air to flow.
The eggs should be stiff by now, and you should be able to tip the Thermomix bowl upside down without the egg whites slipping out.
Next, set the Thermomix going for 4 minutes / speed 3 and while it is mixing, slowly feed the sugar through the hole in the lid 1 tablespoon at a time.
The meringue mixture should be white and glossy. Transfer it to a piping bag with a large icing nozzle. I use the Wilton 1M, which I highly recommend for this.
Assembling the lemon meringue cupcakes
To assemble the cupcakes, first you need to fill them with lemon curd.
Take a teaspoon and scoop out a spoonful from the top and middle of the cupcake.
You can either use a piping bag or a teaspoon to fill the cupcake with some lemon curd. If using a piping bag, I recommend using the Wilton 1A piping tip.
Now replace the lid to the cupcake and press down to create a smooth top to the cupcake. Don't worry too much if it looks a little messy. You will be covering it up with meringue anyway.
Now use your piping bag with the meringue to pipe the meringue mixture onto the top of the cupcake.
Using a large piping tip like the Wilton 1M makes this very easy. Start at the outside of the cupcake and work your way around to the middle, bringing the tip higher as you go.
Once you have added the meringue, pop them in a hot oven for around 5 minutes until the meringue is golden brown. Keep an eye on them to ensure they don't burn.
Tip – if you have any meringue mixture left over, pipe or spoon it onto a baking tray and cook in the oven on low (100C / 210F) for an hour and a half, then leave to cool in the oven and you will have delicious meringue nests.
Love making Thermomix cupcakes? You may also like these recipes:
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Thermomix Lemon Meringue Cupcakes
- Cookie Scoop
- Cupcake Liners
- 1 lemon
- 225 g butter
- 150 g sugar
- 3 eggs
- 300 g plain flour
- 2 teaspoon baking powder
- 1 teaspoon bicarbonate of soda (baking soda)
- 1 cup lemon curd
- 4 egg whites room temperature
- 220 g caster sugar
- Pre-heat oven to 180C / 360F. Prepare a muffin tin with cupcake cases.
- Top and tail and quarter the lemon. Add lemon quarters to the Thermomix bowl with the butter. Mix 7 seconds / speed 8.
- Add the sugar, eggs, flour, baking powder and baking soda. Mix 20 seconds / reverse / speed 4.
- Use a large cookie/ice cream scoop to divide the mixture into the muffin cases.
- Bake in the oven for 20 minutes until a knife comes away clean when inserted into the middle of a cupcake.
- Allow to cool for a couple of minutes then transfer to a wire cooling rack to cool completely.
- Once cool, take a knife or teaspoon and scoop out a small section from the middle of the cupcakes.
- Fill the holes in the cupcake with lemon curd. You can use a piping bag or teaspoon to do this. Replace the section of cupcake and press down so that you have a smooth top to the cupcake. It doesn't matter if it looks a bit messy, you will be covering it up.
- To make the meringue, first mill the sugar in a clean dry mixing bowl for 10 seconds / speed 9. Set aside. Now clean and dry the mixing bowl thoroughly.
- Place the egg whites the Thermomix bowl with the butterfly attachment in place. Whisk for 4 minutes / 37 degrees / speed 3.5 / MC off. You should be able to turn the bowl upside down without the eggs coming out.
- Now set the Thermomix to 4 minutes / speed 3 / MC off and while it is mixing, slowly add the sugar through the hole, 1 tablespoon at a time. The meringue mixture should be smooth and glossy.
- Transfer the meringue mixture to a piping bag with a large piping nozzle - I recommend using the Wilton 1M.
- Pipe the meringue onto the cupcakes.
- Bake in a hot oven (200C / 400F) for around 5 minutes, until the meringue is golden brown.
In your instructions for cupcakes mixing part, adding of butter seem to be missing.
"Top and tail and quarter the lemon. Add lemon quarters to the Thermomix bowl with the butter. Mix 7 seconds / speed 8.
Add the sugar, eggs, flour, baking powder and baking soda. Mix 20 seconds / reverse / speed 4.
Use a large cookie/ice cream scoop to divide the mixture into the muffin cases. "
I assumed it goes with sugar and egg etc. Maybe worth correcting 🙂
Meringue and lemon curd used in this recipe were the best i found using thermomix so far though 🙂 Thank you They will be both my go to now.
Marianne Rogerson says
Hi Maria, thank you for your feedback! As you say, the recipe states “Top and tail and quarter the lemon. Add lemon quarters to the Thermomix bowl with the butter.”
So the butter is added at the same time as the lemon quarters. Perhaps that isn’t obvious, so I will update it!
I’m glad you like the lemon curd and meringue, they are favourites of mine too 🙂