Lemon Meringue Cupcakes, Gluten Free

I am one lucky duck. I have stellar Lemon Loving In-Laws. I often imagine that I am one of their very own kids. They treat me like one, yelling at me once in a while to make sure I know they love me. It’s all good.

But the best part of celebrating their 59th anniversary is having an excuse to make these fabulous lemon meringue cupcakes.  These begin with a simple yellow cupcake – the addition of the ever famous Dorie Greenspan lemon cream (from Pierre Hermé) and finish with easy meringue topping.  The fun also includes torching the meringue to make them a nice toasty brown. Wheeee.

Want the simpler speedy version? Get your favorite GF yellow cake mix. Make cupcakes. Make a hole in the top and add some lovely lemon cream (yes, you can buy that at the store, too – but make sure it is GF). Whip a couple of whites with sugar for the meringue and there you have it. Lemon Meringue Cupcakes.

Happy Anniversary to the Lemon Loving In-Laws. We raise our Lemon cupcakes and wish them many more years of happiness and love!

Find Dorie’s recipe for lemon cream here. Or buy some here.

Lemon Meringue Cupcakes
Make the lemon cream/curd ahead so that it is totally chilled - the day before is great. The cupcakes go together quickly once the components are made. Best served the same day.
  • 114 grams (1 stick) unsalted butter, mostly room temperature
  • 130 grams (about ¾ cup) white sugar
  • 2 large eggs
  • ½ teaspoon vanilla
  • ½ teaspoon pure lemon flavoring (not juice)
  • zest of one lemon
  • 200 grams GF flour (100 grams superfine brown rice flour, 75 grams superfine white rice flour, 25 grams tapioca starch)
  • 1.5 teaspoons baking powder
  • 1 teaspoon lemon peel powder
  • ½ teaspoon kosher salt
  • 114 grams (1/2 cup) milk
  • Dorie Greenspan Lemon Cream - (see post for link)
  • 3 large egg whites, room temperature
  • pinch cream of tartar
  • 100 grams (1/2 cup) white sugar
  1. Preheat oven to 350. Line a cupcake tin with liners (12).
  2. Cream butter with sugar, eggs, flavorings until light and fluffy. Mix in lemon zest. In separate bowl weigh flours and add in baking powder, salt and lemon peel powder. Whisk to incorporate. Add to creamed mixture and mix on low. Add in milk and mix on medium for about 2 minutes. Scoop into cupcake tin and bake 12 minutes. Rotate pan and bake about 3-5 minutes more or just until toothpick comes out clean. Cool completely.
  1. Follow Dorie's directions and chill. Probably best made one day in advance.
  1. In a very clean stand mixer bowl, whip the whites until foamy and add the cream of tartar. Whip until soft peaks form and then add in the sugar slowly and whip until bigger peaks form, but just until then. Scoop into piping bag with star tip or use a spatula to apply to tops of cupcakes after they are assembled.
  1. When completely cool, create a hole in the top of a each cupcake and core out just a small tunnel. Make sure to save the top to use as a lid. Add a small amount of chilled lemon cream/curd to fill the tunnel and replace top. Pipe or slather on meringue topping into a peak. Using a kitchen torch, using a light touch, brown the edges of the meringue.
  2. Eat and enjoy. Best the day they are assembled.



  1. 59 years together, and a loving daughter in law who makes them bespoke lemon cupcakes? Sounds like your in-laws are doing reasonably well in the luck department, too. Cheers to their long marriage, and to those pretty cupcakes.

    Happy new year, friend.


  2. I love how the meringue looks, it’s perfection

  3. Thank you so much for this recipe! As soon as I saw it I knew I had to make it for my mom, who is both gluten-free and a lover of lemon meringue. I made them last night, and they are absolutely fabulous. I cheated with storebought lemon curd (ran out of eggs, oopsies), but my mom and I were especially impressed with the cupcake itself.

    Now I’m off to explore the rest of your site!

  4. For the sugar amount on the cupcake it says 100g (about 1 cup), is there a mistake on this? 100g is close to 2 cups

    • GlutenFreeCanteen says:

      Thanks for the comment, Francine. It actually should read about 1/2 cup volume @ 100g. 1 cup of white sugar is about 225g. So 2 cups is about 450g.


  1. […] It is a riff on the lemon cream that I’ve used in other recipes like lemon meringue cupcakes here. And it is a technique I learned from Dorie Greenspan’s Lemon-lemon cream […]