Prep
45 minsBake
20 minsServes
12Difficulty
Medium About
Lemon Meringue Pie made into a perfect cakey portion! Sweet lemon curd, soft fluffy sponge and a creamy meringue topper… You’ll wonder why you never thought of it before!
For the cupcakes
Preheat oven to 180C/160C fan forced, then line twelve 125ml (1/2 cup) muffin pans with paper cases.
Use electric beaters to beat the butter, sugar and lemon rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add the flours and milk, in alternating batches, until just combined. Divide among prepared pans. Bake for 20 minutes or until a skewer inserted into the centre comes out clean.
For the lemon curd
Meanwhile, for the curd, combine the egg, butter, rind, juice and sugar in a saucepan over medium-low heat.
Cook, stirring, for 2 minutes or until butter melts. Increase heat to medium. Cook, stirring constantly, for 3 minutes or until mixture boils and thickens. Remove from heat.
Transfer curd to a bowl. Cover with plastic wrap. Place in fridge for 1 1⁄2 hours to chill.
For the filling
Use a small serrated knife to cut a 4cm-wide, 2-3cm-deep cone from the centre of each cupcake. Spoon lemon curd into holes.
For the meringue
Whisk the egg whites in a clean, dry bowl until soft peaks form. Continue whisking, gradually adding sugar, 1 tbsp at a time. Continue whisking until sugar dissolves.
Use a piping bag with a 1.5cm plain nozzle to pipe meringue over cupcakes. Use a cook’s blowtorch to lightly toast the meringue.
Ingredients – 7 items
1
For the Cupcake
Salted butter
Caster sugar
Lemon rind
finely grated
Eggs
Self raising flour
Plain flour
Milk
For the lemon curd
Egg
lightly whicked
Salted butter
Lemon rind
finely grated
Lemon juice
Fairtrade Tate & Lyle Golden Caster Sugar
For the meringue
Egg whites
Caster sugar
Rate this recipe!
Share your thoughts or advice
Good job, now enjoy!
Don't forget to share your creation using our hashtags in the chance to get featured.
Whether you`re sipping hot or iced, take your drinks to the next level with Tate & Lyle Hazelnut Flavour Syrup 🌰☕✨ Rich, nutty flavour, and perfectly sweet, it`s the ultimate way to add a twist to your lattes, frappes, or milkshakes.
✨ Top tip: Try it with Minor Figures Oat Milk - its creamy texture and subtle flavour really bring out the hazelnut notes!
#HazelnutHappiness #TateAndLyleSyrups #DrinkUpgrade #OatMilkMagic #BaristaAtHome
It’s National Plum Day - the perfect excuse to celebrate this juicy seasonal star! 💜
Why not bake something special, like this Plum Hazelnut Crumble Tart? Made with Tate & Lyle Unrefined Demerara Sugar, it’s rich, golden, and finished with a deliciously crunchy crumble topping. A true treat for plum lovers!
Find the recipe via link in our bio.
#NationalPlumDay #PlumPerfect #TateAndLyleBakes #DemeraraDelight #SeasonalBakes
Bring the café experience home ☕✨ ☕✨
We’re giving you the chance to win our Home Barista Kit - a L’Or Philips Coffee Machine, 100 coffee pods, complete with Tate & Lyle flavoured syrups to elevate every sip. And because no perfect coffee moment should be enjoyed without a sweet treat, we’re also including @lylesgoldensyrup flapjacks.
Here’s how to enter:
1️⃣ Head to the prize draw page via the link in our bio
2️⃣ Answer the quiz question correctly ✅
3️⃣ And you could be sipping - and savouring - in style 🌿
T&C`s apply, you must be 18 or over, reside in the UK and not a Tate & Lyle Sugars employee. Enter before the 3rd of September 2025. Full T&Cs are available via a separate link in our bio.
Your perfect coffee moment starts here. ✨
Buttery, crumbly, and with a golden crunch - this Pistachio Shortbread is a bake worth savouring 💚✨
Made with Tate & Lyle Unrefined Demerara Sugar, it’s rich in flavour and perfectly textured, thanks to those signature crunchy sugar crystals. A simple yet special treat to enjoy with your next cuppa!
Find the recipe via link in our bio.
#ShortbreadTwist #TateAndLyleBakes #DemeraraDelight
Our Products
View all products
