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Gluten-free Lemon Meringue Cupcakes Recipe (low FODMAP + dairy-free option)

Gluten-free lemon meringue cupcakes recipe - my BEST EVER version that nobody would know is Coeliac-friendly and wheat-free. See the FAQ section above for advice on making this vegan-friendly.
Keyword gluten-free making, gluten-free recipes, lemon meringue cupcake
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12
Calories 477kcal
Author Becky Excell


For the cupcakes

  • 175 g gluten free self raising flour
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp xanthan gum
  • 175 g butter or dairy free hard margarine
  • 175 g caster sugar
  • 3 large eggs
  • 2 lemons zested
  • 1 tbsp lemon juice

For the lemon curd (shop bought is fine too!)

  • 2 lemons (zest and juice of both)
  • 2 large eggs
  • 110 g butter or dairy free hard margarine
  • 160 g caster sugar

For the Italian meringue

  • 120 g egg whites this is about 4 egg whites
  • 320 g caster sugar
  • 100 ml water


For the lemon curd

  • Firstly (if making yourself) make your lemon curd (you might want to do this ahead of time so it has plenty of time to cool down). Add your eggs to a saucepan and whisk (hand whisk, not electric!) to combine.
  • Add the rest of your ingredients and pop it on a medium heat. Whisk your mixture, allowing the butter to melt and then continue to mix for a further 10 minutes (approx) until the lemon curd starts to thicken slightly. (Don't let it boil)
  • Leave to cool completely before popping it into a glass jar to thicken further in the fridge. It's then ready to use for the cakes!

For the cupcakes

  • Preheat your oven to 160C Fan / 180C and place cupcake cases into your tin.
  • Add all your ingredients into a large mixing bowl and beat together with an electric hand whisk until smooth and combined.
  • Spoon the mixture evenly between your cupcake cases, about 2/3rds full. Place in the oven for 20-25 minutes until a skewer comes out cleanly and they are golden on top.
  • Allow them to completely cool on a cooling rack.

For the Italian meringue

  • Place your water and sugar into a saucepan and heat them up until it reaches around 118C (no hotter than 120C). I'd recommend using a digital cooking thermometer for this - but if you don't have one, it's a little past boiling point.
  • Whilst your sugar syrup is coming together, place your egg whites into a stand mixer (or use an electric hand mixer) and mix until they turn white, frothy and just past soft peaks.
  • Once your sugar syrup has reached the right temperature, remove it from the heat and with the mixer still going, gradually and slowly pour the sugar syrup into the egg whites. (If you are using an electric hand mixer you will need to mix at the same time as slowly pouring the syrup in... or ask a friend to help!!)
  • Once the sugar syrup is all in, you can turn the mixer up and mix for just under 10 minutes. The mixture will be thicker, glossy, smooth and also should have cooled down in this time. It's now ready to use.

For assembling the cupcakes

  • Once the cupcakes and lemon curd are cool, you need to make little holes in your cupcakes to fill with the lemon curd. I use one of my piping nozzles to gently push into the centre of the cupcake and remove a bit. You could use a knife and remove a little too. Just make sure you don't go too deep as you need some of the cake beneath to hold the filling!
  • Spoon some lemon curd into the hole you've made in each cupcake.
  • Spoon your meringue into a piping bag with a large nozzle, any shape will do. Pipe the meringue on top. You could just spoon it on top too if you prefer!
  • Use a blow torch to get a little colour onto the meringue if you like.
  • Enjoy!


Serving: 1g | Calories: 477kcal | Carbohydrates: 68g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 375mg | Fiber: 1g | Sugar: 55g