This Morning's lemon meringue cupcakes

Published Thursday, 28 February 2013
Toggle font size

Phil Vickery gives us a baking masterclass, teaching us how to make his tasty lemon meringue cupcakes.

Video available to UK viewers only.
We’re sorry. This video is unavailable from your location.

To find out if this video is available to you, we need to know what region you live in. Please enter your postcode below (including space).

Frequently Asked Questions

Thank you for confirming your region.

Frequently Asked Questions

We are sorry but this video is not available on in your region. Your region is listed below.

Frequently Asked Questions

Are you in Northern Ireland?

1. Why is my postcode required?

We are asking you to insert your postcode before watching some videos to confirm you can access the video content via

This is because some videos on are only available in Northern Ireland.

Don't worry, we won't store or use this information for any other purpose.

If you are not in Northern Ireland, the content may be available to watch at or

2. Why am I directed to or when I try to view certain clips?

The videos, which are not available on to users outside Northern Ireland, will be available to those users on (for users in England and Wales) or (for most users in Scotland).

We need to know where you are in order to make sure you are getting the right content.

If you think we've got your location wrong, then please click here.

Need more help? Contact us

Preparation time
20 minutes
Cooking time
15-20 minutes


For the cupcakes:

  • 125g salted butter, softened
  • 2 tsp vanilla extract
  • 150g caster sugar
  • Finely grated zest of 2 lemons
  • 3 room temp medium eggs, beaten well together
  • 225g self raising flour, sieved
  • 3 tbsp milk
  • 6-7 tbsp lemon curd

For the meringue:

  • 3 medium egg whites (120g do weigh though)
  • Pinch of cream of tartar
  • 240g caster sugar, assuming the whites are 120g (always double the weight of the whites)
  • 1 tbsp granulated sugar
  • A few lemon jelly segments


  1. Preheat the oven to 190°C gas 5.
  2. Beat the soft butter, sugar, lemon zest and vanilla together really well.
  3. Add 2 tbsp of flour to the mixture and mix in well. Add the eggs a little at a time. Add the flour, then finally the milk.
  4. Spoon half of the mixture into 12 paper lined patty tins. Add a teaspoon of lemon curd, then top with the other half of the cake mixture.
  5. Bake for 20-25 minutes, until well risen and browned. Remove and cool.
  6. Turn the heat up to 220 C gas 7.
  7. Whisk the whites and cream of tartar until foamy then add half the sugar and continue whisking until glossy and thick, do not overbeat.
    Add the rest of the sugar and whisk for a few seconds.
  8. Pipe a ring of meringue around the outside of the cup cake.
  9. Place a teaspoon of lemon curd into the centre, then top with a second rosette of meringue.
    Add a few jelly segments to the meringue and sprinkle with a little granulated sugar.
  10. Place on a baking tray and place into the hot oven to brown for a couple of minutes.
    Remove, dust with icing sugar and serve cool.
© UTV News
Comments Comments
No comments. Be the first to comment.
Email address*:    
House Rules:  
Your Comment:  
[All comments are moderated and will not appear immediately. Your name, location and comment will be displayed on this page if your post passes moderation.]
Available now on UTV Player
Presented by Phillip Schofield and Holly Willoughby. Vera sta ...
23 April - 10:30
Next on UTV

This Morning

Celebrity chat and lifestyle features, including a look at th ...
24 April - 10:30