Those light and fluffy Sugar Free Meringue Lemon Curd Cupcakes are a single-serve version of a lemon meringue pie every lemon lover will be impressed by. Those lemon cupcakes filled with lemon curd and topped with homemade meringue frosting are a cupcake recipe you will cherish for a very long time.
Our great recipe for cupcakes came from my already tried and tested almond cupcakes, which everyone loves. The base is moist, light, and extra soft, so there is no way for me to try and come up with a different version of ketogenic cupcakes. I am forever staying with this.
Those lemon cupcakes are a dream.
This delicious recipe doesn’t involve any flour; it is fully low carb and has the perfect lemon curd inside, giving it the taste and texture of a pure vanilla cupcake recipe with delicious lemon flare.
Keto Cupcakes
I have made cupcakes for the holiday season to have fun decorating with my daughter. Those Christmas tree cupcakes or Santa Hats cupcakes are divine and every child’s dream, especially when they can help.
On the other hand, our basic easy keto vanilla cupcakes are perfect to start with as they do not have any additional flavor. You can whip up chocolate cupcakes with a bit of cocoa powder and a different frosting.
And in the recipe today, a bit of lemon zest and lemon juice transforms them into a lemon meringue cupcake you would always want to make.
Easy Lemon Cupcakes
Why have I decided to make lemon cupcakes for you?
Because of a few reasons, I made lemon cheesecake with meringue icing a long time ago, which has been a trendy recipe ever since.
I wanted to make a lemon meringue pie, for which I needed homemade lemon curd.
But after I made lemon curd and tried it, I was immediately hooked. I couldn’t even wait for me to develop a keto pie recipe as I do not have that on the site yet. I made my basic cupcakes and added the lemon flavor to enjoy this perfectly flavored lemon curd.
Ultimately, I have never gotten into making a lemon pie with lemon cream, and I plan to make it soon. But I just wanted you to enjoy this deliciousness of cupcakes with lemon curd that I left everything else for later.
Are Lemons Keto?
Love lemons?
Lemons are a big part of the keto lifestyle. With their low carbs but high fiber intake, they are a great source of vitamin C and other vitamins and great fruit to add flavor to your dishes or desserts.
I am a huge fan of lemons.
You can use lemon leaves to make tea, juice, and flavor your drinks. The peel of the lemon can be grated for zest as decoration, and lemon peels can also be preserved with salt to use later for various dishes.
How Many Carbs Are in Lemon?
In 100 grams of lemon, you get 9 grams of carbs and approximately 2.8 grams of fiber. To calculate all of this into net carbs, you get an incredible 6 grams of net carbohydrates for a big lemon.
How Many Carbs Are in Sugar-free Meringue Lemon Curd Cupcakes?
The nutrition of our low-carb cupcakes, lemon curds, and meringue is outstanding. I have made eight regular-sized muffins filled with lemon curd and meringue icing.
For one keto cupcake, you get 84 calories, 7 grams of fat, 1 gram of carbohydrates, and 3 grams of protein. Outstanding. Don’t you think so?
What’s in Lemon Meringue Cupcakes?
In our lemon meringue cupcakes, you have a base cupcake made with almond flour, eggs, sweetener, baking powder, and added lemon zest with lemon juice. Then filled with our homemade keto lemon curd and topped with sugar-free meringue icing.
How To Make Lemon Cupcakes With Lemon Curd Filling?
Kitchen Gadgets needed:
Ingredients needed:
- Eggs
- Butter
- Sweetener
- Almond Flour
- Lemon Zest and fresh lemon juice
- Baking Powder
- Vanilla Extract
- Lemon Curd
- Meringue Frosting
*Exact measurements are listed in the recipe card below.
STEP-BY-STEP INSTRUCTIONS FOR MAKING MERINGUE FROST LEMON CURD CUPCAKES
First Step: Prepare all ingredients
Heat your oven to 200 Celsius or 390 Fahrenheit.
Prepare all of the ingredients for making the cupcakes. Butter and eggs should be at room temperature.
If you have not prepared the lemon curd, you can do it before baking cupcakes, as it needs to be cooled in the fridge to thicken a bit.
Regarding sugar-free meringue, following our recipe, you can make the frosting just before serving the cupcakes.
Second Step: Start preparing the batter
Using a hand blender, whisk your eggs thoroughly. Add sweetener and make sure everything is blended. Slowly one by one, add almond flour and baking powder. Whisk once again for all to combine.
Third Step: Add butter and lemon
Following comes to add the lemon juice and zest, plus melted butter.
Fourth Step: Pour and bake
When your batter is thoroughly combined, scrape down the sides and pour it onto the muffin baking tray covered with cupcake liners. The batter is perfect for eight standard-size cupcakes or 12 cupcakes with medium liners.
Place into the oven and bake for 10 minutes or until a toothpick comes out clean.
Fifth Step: Fill with curd
Once your cupcakes are baked, take them out of the oven and let them cool fully. This time will be great for preparing the meringue icing, as your lemon curd keeps chilling in the fridge.
Once your cupcakes are cooled, use a spoon, knife, or cupcake plunger to make a hole in the center of each cupcake. Cupcakes need to be cool completely before frosting as well as filling.
Take your creamy lemon curd from the fridge and mix in the lemon juice if too thick. Fill the cupcakes with your silky lemon curd in the center. It comes to about 1 tablespoon of lemon curd for each cupcake.
Sixth Step: Icing and deco
Once the cupcakes are filled with lemon curd, place the frosting in a pastry bag and frost the cupcakes with meringue.
Lastly, you can decorate the top of the meringue icing with lemon zest for that perfect lemony look.
Tips and Tricks:
- Cupcake Liners – you can also use silicone liners
- Almond flour – can be replaced with ground almonds as well
- Crystalized Sweetener – blend into powder using your magic bullet of a coffee grinder
- Cupcake Plunger – if you do not have one, use a small spoon or a knife to make holes
FREQUENTLY ASKED QUESTIONS AND ANSWERS
What To Serve With Lemon Curd Cupcakes?
- Fresh berries
- Cold Brew Coffee
- Keto Coconut Ice Cream
- Whipped Cream
Substitute for Lemon Curd
If you dislike lemon curd, fill those cupcakes with cranberry sauce, peanut butter mousse, or strawberry jam.
Can I Add Lemon To the Vanilla Cupcakes for Lemon Cupcakes Recipe?
To make your dessert even more lemony, you can for sure add some extra lemon juice together with zest into the cupcake batter.
You can also alternate your topping and make cream cheese frosting or lemon frosting on top of the cupcake once they cool entirely for triple lemon cupcakes flavor.
I imagine making some cake with lemon curd and topped with lemon buttercream, frosting, sugar, and lemon zest.
How To Make Lemon Meringue Pie From This Recipe?
Although I have yet to have time to make the lemon cake, you can.
I have it in my head so that you can be the first.
All you have to do is get a pie baking sheet. Pour the whole batter from our recipe onto the pie sheet and bake. Let it cool, fill it with our lemon curd, and just before serving, pipe up our sugar-free meringue icing on top.
There you have it. A simple lemon curd cake with our lemon curd cupcake recipe.
How Do You Store Lemon Meringue Cupcakes?
Even though those keto cupcakes are best to consume immediately, you can store them in a glass container in your fridge for two to three days.
You can freeze your cupcakes, but I suggest freezing them without the icing. Meringue icing will liquidize after defrosting and will not be as tasteful later. You can always whip up a new meringue once you take them out of the freezer.
More Lemon Desserts
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Sugar Free Meringue Lemon Curd Cupcakes
Those light and fluffy Sugar Free Meringue Lemon Curd Cupcakes are a single-serve version of a lemon meringue pie every lemon lover will be impressed by. Those lemon cupcakes filled with lemon curd and topped with homemade meringue frosting are a cupcake recipe you will cherish for a very long time.
Ingredients
- 3 Eggs
- 1 Tablespoon (16 grams) Butter
- 3 Tablespoons (40 grams) Powdered sugar
- 3/4 Cup (70 grams) of Almond flour
- 1,5 teaspoon (6 grams) Baking powder
- 1 teaspoon Lemon zest
- 1 teaspoon Fresh lemon juice
- Vanilla extract
- 1/2 Cup Lemon curd
- Meringue frosting
Instructions
- Heat your oven to 200 Celsius or 390 Fahrenheit. Prepare all of the ingredients for making the cupcakes. Butter and eggs should be at room temperature.
- Using a hand blender, whisk your eggs thoroughly. Add sweetener and make sure everything is blended. Slowly one by one, add almond flour and baking powder. Whisk once again for all to combine.
- Following comes to add the lemon juice and zest, plus melted butter.
- When your batter is thoroughly combined, scrape down the sides and pour it onto the muffin baking tray covered with cupcake liners. The batter is perfect for eight standard-size cupcakes or 12 cupcakes with medium liners. Place into the oven and bake for 10 minutes or until a toothpick comes out clean.
- Once your cupcakes are baked, take them out of the oven and let them cool fully. This time will be great for preparing the meringue icing, as your lemon curd keeps chilling in the fridge. Once your cupcakes are cooled, use a spoon, knife, or cupcake plunger to make a hole in the center of each cupcake. Cupcakes need to be cool completely before frosting as well as filling. Take your creamy lemon curd from the fridge and mix in the lemon juice if too thick. Fill the cupcakes with your silky lemon curd in the center. It comes to about 1 tablespoon of lemon curd for each cupcake.
- Once the cupcakes are filled with lemon curd, place the frosting in a pastry bag and frost the cupcakes with meringue. Lastly, you can decorate the top of the meringue icing with lemon zest for that perfect lemony look.
Notes
- Cupcake Liners - you can also use silicone liners
- Almond flour - can be replaced with ground almonds as well
- Crystalized Sweetener - blend into powder using your magic bullet of a coffee grinder
- Cupcake Plunger - if you do not have one, use a small spoon or a knife to make holes
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Nutrition Information
Yield
8Serving Size
1 pieceAmount Per Serving Calories 84Total Fat 7gCarbohydrates 1gFiber 0gProtein 3g
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marjana
Sunday 2nd of April 2023
Hello, there! I love all your recipes, especially as they are so european, i.e. made of ingredients, most commonly used in Europe where I live too. I am from Slovenia, still frequently mixed up with your country and I was wondering if you can advise how/where to order allulose. As far as I know, it has not yet been approved by EU so it is not available on my ordering site Amazon.de, while other Amazon sites do not deliver it to Slovenia. Any suggestions, beside stating postal address in, not so near, Austria? Kind regards, Marjana
Zuzana
Monday 10th of April 2023
Unfortunately I still get allulose directly from US.