Oh My Veggies · by Nicole★ 4.8 (8)
Lemon Meringue Cupcakes
NUTRITION · PER SERVING45M COOK
CAL 19%·PRO 13%
CARBS 55G57% OF CAL
1G FIBER39G SUGAR15G OTHER
FAT 17G40% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual cupcakes with lemon curd and a toasted meringue topping. These delicate, tangy-sweet treats are a fun update on the classic lemon meringue pie.
dessertamericanbaked good⚙️ food processor🥣 mixer🥧 baking dish🥄 saucepan🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 230 g plain flour
- 200 g caster sugar
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 175 g soft unsalted butter
- 2 large eggs
- 2 teaspoons finely grated lemon zest
- 150 ml Greek yoghurt
- LEMON CURD
- 1 egg (plus 1 egg yolk)
- 90 g caster sugar
- 40 g butter
- Zest and juice of 1 lemon
- MERINGUE TOPPING
- 2 egg whites
- 1/2 cup of sugar
- 1 tablespoon of freshly squeezed lemon juice
- Yellow gel food colouring (optional)
At a glance
PER SERVING · TIME 45M
CAL 19%·PRO 13%
CARBS 55G57% OF CAL
1G FIBER39G SUGAR15G OTHER
FAT 17G40% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 94mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 74mg
- Calcium
- 30mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 94MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.