Eggless Lemon Meringue Cupcakes – Mom’s comfort food

These eggless lemon meringue cupcakes are light and fluffy and will make you smile when you bite into them. A fun dessert for any celebration!

Eggless Lemon Meringue Cupcakes on a cake stand.

Recipe for no-egg lemon meringue cupcakes highlights

Today we’re making soft and fluffy lemon meringue cupcakes without eggs. They are lavish and beautiful, undeniably rich and satisfying. I’ll tell you โ€ฆ. Vanilla Cupcakes + Lemon Curd + Meringue = Power Trio!

When you bite into one and discover the surprising Lemon Curd, you can’t help but smile. I LOVE adding surprise fillings to my cupcakes. It’s a whole different way to add more flavor and texture to make a cupcake that much more interesting.

These hash-free lemon meringue cupcakes may look tricky and complicated, but trust me when I say they don’t require any special talents or tools. They’re super easy to make and easier to eat.

Let’s begin!

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

Ingredients you need, substitutions and notes

Please check the recipe card at the bottom of the post for exact amounts and detailed instructions (scroll down).

You need:

  • Vanilla cupcakes without eggs – To make the cupcakes, you only need basic pantry ingredients like flour, sugar, butter, etc. For a detailed ingredient list and instructions, check out my super easy and delicious No Egg Vanilla Cupcakes Recipe.
  • Lemon curd without egg โ€“ You can use homemade or store-bought ones. The problem with store bought ones is that most of them have eggs. So I strongly recommend doing it yourself. Check out my Easy Eggless Lemon Curd recipe for a detailed ingredient list and instructions.
  • Meringue without egg โ€“ For the eggless meringue, you will need aquafaba, cream of tartar, xanthan gum (optional), granulated sugar, and pure vanilla extract.
Ingredients for no-egg lemon meringue cupcakes.

Process overview: How to Make Eggless Lemon Meringue Cupcakes

Please check the recipe card at the bottom of the post for exact amounts and detailed instructions (scroll down).

Step 1 – Make the Lemon Curd

Make the lemon curd ahead of time. The curd will thicken in the fridge, which is key to filling the cupcakes. To make Eggless Lemon Curd, follow this recipe.

Lemon curl in a glass container.

Step 3 – Make the cupcakes

Cupcakes can be made ahead of time and kept at room temperature overnight. It’s important that you let the cupcakes cool completely before filling them. Follow this recipe to make a eggless cupcake.

Eggless vanilla cupcakes on a cooling rack.

Step 3 – Make the meringue

Since we’re using eggless meringue, you’ll need to make it just before assembling the cupcakes to ensure it holds its shape properly. Follow this recipe to make meringues without eggs.

A hand holding a whisk with meringue without an egg.

Step 4 โ€“ Assemble the eggless lemon meringue cupcakes

  • Use a knife (or cupcake cutter) 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.
  • Light the frosting or grill gently for about 2 to 3 minutes.

recipe tips

Cupcakes can be made ahead of time and kept at room temperature overnight.

Once cool, fill the cupcakes.

Prepare the meringue when you are ready to assemble and serve.

You certainly don’t need a piping bag + bag to fill the cupcakes – spooning in the frosting is also perfectly fine. I find a piping tip makes things a little neater.

Use a chef’s blowtorch to brown the meringues, but you have to be careful. It can easily set the cupcake liners on fire.

You can also char the merengue by placing the tray under the grill for 2-3 minutes. Watch carefully; the meringue can easily burn. Be sure to use foil cupcake liners when roasting.

storage

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

Eggless Lemon Meringue Cupcake half opened showing its inner texture.

More Eggless Cupcake Recipes You’ll Love!

Recipe card ๐Ÿ“–

Eggless Lemon Meringue Cupcakes on a cake stand.

Lemon meringue cupcakes without the egg

64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

These eggless lemon meringue cupcakes are light, fluffy and will bring a smile to your face when you bite into them. A fun dessert for any celebration!

preparation time 30 minutes

cooking time 20 minutes

cooling time 2 Hours

total time 2 Hours 50 minutes

portions 16 Cupcakes

instructions

Prepare the lemon curd:

  • Make the lemon curd ahead of time. The curd will thicken in the fridge, which is key to filling the cupcakes. To make Eggless Lemon Curd, follow this recipe.

Make the cupcakes:

  • Cupcakes can be made ahead of time and left at room temperature overnight. It’s important that you let the cupcakes cool completely before filling them. Follow this recipe to make a eggless cupcake.

Make the meringue:

  • In a medium bowl, add aquafaba, cream of tartar, and xanthan gum.

  • Using an electric mixer or stand mixer (with whisk attachment), beat on medium-high speed until mixture becomes fluffy and mixture is opaque. Keep beating until it reaches medium peaks.

  • With mixer on high, add sugar little by little, about 1 teaspoon at a time, or just sprinkle in as slowly as possible, stirring after each addition until sugar is dissolved (about 15-20 seconds between each addition).

  • Increase the speed of your blender to the maximum. Beat until the mixture has become thick, shiny and voluminous. The mixture should have stiff peaks and the sugar should completely dissolve.

  • stir in vanilla extract; mix to combine.

  • To see how to make step-by-step photos of meringue without an egg, click here.

Assembling the cupcakes:

  • Use a knife (or cupcake cutter) 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.

  • Light the frosting or grill gently for about 2 to 3 minutes.


SAVE ON COMPUTER: Store leftover cupcakes in the fridge for up to 2 days.
RECIPE TIPS:

  • Cupcakes can be made ahead of time and kept at room temperature overnight.
  • Once cool, fill the cupcakes.
  • Prepare the meringue when you are ready to assemble and serve.
  • You certainly don’t need a piping bag + bag to fill the cupcakes – spooning in the frosting is also perfectly fine. I find a piping tip makes things a little neater.
  • Use a chef’s blowtorch to brown the meringues, but you have to be careful. It can easily set the cupcake liners on fire.
  • You can also char the merengue by placing the tray under the grill for 2-3 minutes. Watch carefully; the meringue can easily burn. Be sure to use foil cupcake liners when roasting.


When preparing this recipe, please read the entire content of the post for lots of tips, tricks, variations, FAQs and step-by-step photos. Also, before you start, I recommend reading mine Beginner’s Guide to Baking Without Eggs and mine frequently asked Questions Section.

โ˜… did you make this recipe Don’t forget to leave a star rating below!

Please note that nutritional information is a rough estimate and may vary depending on the products used.

Nourishment

Calories: 158kcalCarbohydrates: 34GProtein: 2GFat: 2GSaturated Fatty Acids: 1GPolyunsaturated fat: 1GMonounsaturated fatty acids: 1GTrans fats: 1GSodium: 252mgPotassium: 30mgFiber: 1GSugar: 21GCalcium: 71mgIron: 1mg

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course Dessert

Kitchen American

calories 158

keyword cupcakes curd eggfree Lemon meringue without an egg

This recipe was originally published in August 2020. I tweaked the recipe in March 2023 to make it clearer, easier to prepare and more delicious. I’ve also added more notes, tips, photos and information to make it as helpful as possible!

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