Eggless Lemon Meringue Cupcakes are the ultimate way to enjoy all the flavors of a classic lemon meringue pie, in cupcake form, and without a single egg! 🍋✨ Imagine sinking your teeth into a soft vanilla cupcake filled with tangy, homemade lemon curd and topped with a glossy, cloud-like eggless meringue. Every bite is a perfect balance of citrusy zing and sweet, fluffy goodness.
Ever dreamed of enjoying bakery-style lemon meringue cupcakes without worrying about eggs? Whether you’re baking for an egg allergy, looking for vegan-friendly desserts, or simply ran out of eggs (been there!), these Eggless Lemon Meringue Cupcakes will be your new favorite sweet treat. And the best part? They’re stunning enough for any special occasion, but easy enough for any home baker!
Table of Contents
💛 Why You’ll Love These Eggless Lemon Meringue Cupcakes
✅ They’re light, fluffy, and citrusy, with a sweet-tart lemon curd surprise inside every bite.
✅ The meringue is glossy, holds beautifully, and completely egg-free (thanks to magical aquafaba!).
✅ Perfect for birthdays, baby showers, bridal brunches, or any celebration that needs a pretty dessert.
✅ These lemon meringue cupcakes without eggs are allergy-friendly but still feel indulgent and bakery-worthy.
✅ No fancy equipment needed—just simple ingredients and easy steps anyone can follow!
These Eggless Lemon Meringue Cupcakes will totally steal the show at your next party or gathering. And trust me, no one will guess they’re egg-free!
Ingredients You’ll Need (+ Easy Substitutes)
Want the full list with exact amounts? You’ll find everything in the recipe card at the bottom of this post. Just scroll when you’re ready!
Here’s everything you’ll need to make these Eggless Lemon Meringue Cupcakes, along with some handy swaps if you need them!
For the cupcakes:
- All-purpose flour : You can also use a 1:1 gluten-free baking blend if you’re gluten-free.
- Baking powder : Gives the cupcakes that perfect lift.
- Sugar : Just regular granulated sugar for sweetness.
- Dairy-free milk : Any plant-based milk works great here: almond, soy, oat, or coconut.
- Butter : Use vegan butter sticks if you want to keep it fully dairy-free.
- Vanilla extract : Adds a cozy flavor that pairs perfectly with lemon.
For the eggless lemon curd:
- Fresh lemon juice & zest : The key to that zesty, citrus punch!
- Sugar : Balances the tartness.
- Cornstarch : Helps thicken the curd beautifully without eggs.
- Dairy-free milk : Keeps it creamy and smooth.
- Butter (or vegan butter) : Adds richness and a silky finish.
☁️ For the eggless meringue:
- Aquafaba (chickpea brine) : The magic ingredient that whips up into fluffy peaks.
- Cream of tartar : Stabilizes the aquafaba for strong meringue.
- Sugar : Makes the meringue sweet and glossy.
- Vanilla extract : Just a touch for flavor.
- Xanthan gum (optional) : Helps hold the peaks if you want extra stability.
These simple ingredients come together to create the dreamiest eggless lemon curd and the fluffiest eggless meringue, all without a single egg!
Food Allergy Swaps & Dietary Tips
Need to make these Eggless Lemon Meringue Cupcakes work for different diets? I’ve got you! This recipe is already egg-free, but it’s super easy to tweak for other allergies or preferences:
Gluten-free? Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend (just make sure it has xanthan gum or add a pinch yourself to help with structure).
Dairy-free? No problem, just use vegan butter and any plant-based milk you love. Almond, oat, soy, coconut… they all work!
Soy-free? Skip the soy milk and go with oat milk or rice milk instead.
Nut-free? Good news, this recipe is naturally nut-free! But it’s always smart to double-check product labels, just to be safe.
I love how easy it is to customize these cupcakes so everyone can enjoy them, no matter what they can (or can’t) eat. Seriously, eggless lemon meringue cupcakes for everyone!
Step-by-Step: How to Make Eggless Lemon Meringue Cupcakes
Here’s exactly how to bring these beauties to life—step by step, no stress!
Step 1 – Make the Lemon Curd
In a small saucepan, whisk together the lemon juice, lemon zest, sugar, cornstarch, dairy-free milk, and butter. Cook over medium heat, stirring constantly, until it thickens into a smooth, creamy lemon curd. It’ll go from thin to thick pretty quickly, so keep an eye on it! Once thick, remove from heat and let it chill in the fridge while you prep everything else.
Step 2 – Bake the Cupcakes
In a big bowl, mix the dry ingredients. In another bowl, whisk together the wet ingredients. Pour the wet into the dry and stir until just combined—don’t overmix! Scoop the batter into cupcake liners, filling them about ¾ full. Bake at 350°F (180°C) until they’re lightly golden and a toothpick comes out clean. Let them cool completely on a wire rack before filling.
Step 3 – Make the Eggless Meringue
In a clean mixing bowl, beat the aquafaba and cream of tartar until it gets foamy. Slowly add the sugar, a spoonful at a time, while whipping on high speed. Keep going until you get glossy, stiff peaks—it’s kinda magical! Add vanilla and whip a few seconds more. If you want extra stability, sprinkle in a pinch of xanthan gum at the end.
Step 4 – Assemble the Cupcakes
Once the cupcakes are cool, use a small knife or cupcake corer to cut a little hole in the center of each one. Spoon some chilled lemon curd into the center. Then pipe the meringue over the top in big swirls (so fun!). Finish by lightly toasting the meringue with a kitchen torch—or under the broiler for a few seconds (watch closely so it doesn’t burn!).
And just like that, your Eggless Lemon Meringue Cupcakes are ready to wow!
Pro Tips for Perfect Eggless Lemon Meringue Cupcakes
Want to make sure your cupcakes turn out bakery-worthy? Here are my best little secrets to help you nail them every time:
⭐ Let the cupcakes cool completely before you fill them, otherwise, the lemon curd will melt right out.
⭐ Use a piping bag (or even a zip-top bag with the corner snipped) to neatly fill and frost the cupcakes.
⭐ Toast the meringue right before serving so it holds its shape beautifully.
⭐ Watch closely under the broiler or torch! The meringue goes from golden to burnt fast, so don’t walk away.
⭐ Store leftovers in the fridge, but honestly, they’re best enjoyed the day you make them.
These little tips make all the difference for that perfect, fluffy, gorgeous meringue swirl on top of your Eggless Lemon Meringue Cupcakes.
Serving Ideas & Variations
Want to switch things up or make your Eggless Lemon Meringue Cupcakes even more special? Here are some fun ways to serve and customize them:
Sprinkle extra lemon zest on top of the meringue for an extra pop of bright, citrusy flavor.
Add a fresh raspberry or strawberry right on top for a fruity twist (and a pretty garnish!).
Make them mini cupcakes for party-perfect bites, just reduce the baking time.
Swap lemon for orange or lime if you’re feeling adventurous and want a different citrus vibe.
Serve with tea, coffee, or even a glass of champagne for a beautiful brunch or celebration dessert.
No matter how you serve them, these Eggless Lemon Meringue Cupcakes are guaranteed to steal the show!
FAQs About Eggless Lemon Meringue Cupcakes
Got questions? I’ve got you covered! Here’s what you need to know before you start baking:
Can I make this recipe dairy-free?
Absolutely! You can easily make these Eggless Lemon Meringue Cupcakes dairy-free by swapping the butter for vegan butter and using your favorite plant-based milk like almond, oat, or soy.
How should I store this lemon filling
Keep your homemade eggless lemon curd in an airtight container in the fridge. It’ll stay fresh for about 5 days and thickens even more as it chills—perfect for filling cupcakes when you’re ready.
Can I make these cupcakes in advance?
You sure can! Bake the cupcakes a day ahead and store them (unfilled and unfrosted) in an airtight container at room temp. Add the lemon curd and meringue the day you plan to serve them for the best texture and flavor.
Have more questions? Drop them in the comments—I love helping fellow bakers!
Eggless Lemon Meringue Cupcakes
INGREDIENTS
Cupcake Base
- 1 batch of your favorite eggless vanilla cupcakes homemade or pre-baked
Lemon Filling
- ½ cup homemade eggless lemon curd
Eggless Meringue Topping
- ¼ cup 60 ml aquafaba (liquid from a can of chickpeas)
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon xanthan gum optional – helps stabilize the meringue
- ¼ cup 50 g granulated sugar
- ½ teaspoon vanilla extract
INSTRUCTIONS
🍋 Make the Lemon Curd (if you haven’t already):
- In a small saucepan, whisk together lemon juice, lemon zest, sugar, cornstarch, dairy-free milk, and butter.
- Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Remove from heat and let it cool. Refrigerate until fully chilled.
🧁 Prepare the Cupcakes:
- Bake one batch of your favorite eggless vanilla cupcakes and let them cool completely.
- Once cooled, use a small knife or cupcake corer to remove the center from each cupcake, creating space for the filling.
🍯 Fill with Lemon Curd:
- Spoon or pipe chilled lemon curd into the center of each cupcake until just full.
☁️ Make the Eggless Meringue:
- In a clean mixing bowl, beat aquafaba and cream of tartar until light and foamy.
- Gradually add sugar, one spoonful at a time, while whipping at high speed.
- Continue beating until stiff, glossy peaks form. Mix in vanilla extract.
- (Optional: Add xanthan gum in the last few seconds for extra stability.)
🎂 Assemble the Cupcakes:
- Pipe the meringue onto the filled cupcakes in decorative swirls.
- Lightly toast the meringue using a kitchen torch, or place under the broiler for 1–2 minutes. Watch closely to avoid burning.
- Serve immediately, or refrigerate until ready to enjoy.
NOTES
Store any leftover cupcakes in an airtight container in the fridge for up to 2 days. For the best texture, enjoy them fresh the day they’re made. Allergy-Friendly Swaps:
- Dairy-Free? Use plant-based milk (like oat or almond) and swap butter with vegan sticks. I love Miyoko’s or Earth Balance for baking.
- Gluten-Free? Use a gluten-free all-purpose flour blend made for baking. If it doesn’t include xanthan gum, add ¼ teaspoon per cup of flour for better structure.
- Soy-Free? Use oat milk or rice milk instead of soy.
- Nut-Free? This recipe is naturally nut- and peanut-free, but always double-check product labels for hidden allergens.
- Meringue Note: The aquafaba meringue is already free from eggs, dairy, gluten, nuts, and soy—just be sure to use clean tools and read all labels if baking for someone with multiple allergies.
- Bake and cool the cupcakes ahead of time if needed—they stay great overnight.
- Only fill the cupcakes once they’re fully cooled, so the lemon curd stays thick and delicious.
- Make the meringue fresh, just before topping the cupcakes for best results.
- Don’t stress about fancy piping tips—you can spoon the meringue on top, swirl it with a spatula, or pipe it if you’re feeling fancy!
- Toast the meringue gently using a kitchen torch or under the broiler for 1–2 minutes. Watch very closely to prevent burning! If broiling, foil cupcake liners work best.
For extra tips, tricks, and substitutions, be sure to read the full blog post. You’ll also find a handy guide to egg-free baking basics linked throughout the article!
★ Tried this recipe? Show it some love with a 5-star rating (⭐️⭐️⭐️⭐️⭐️) below!
Your Feedback Means the World
If you tried this recipe and loved it, don’t forget to leave a 5-star rating and a quick review below. It really helps other readers find and trust the recipe. Thank you so much for your support!Nutrition
Love This Recipe? Let’s Stay Connected!
If you enjoyed this Egg-Free and Dairy-Free Vanilla Sheet Cake, don’t keep it to yourself! Follow us on Pinterest and Twitter @whiskandflare for more easy, allergy-friendly bakes and sweet inspiration.Save it, share it, and spread the vanilla joy!
