Skip To Content
Paid Post

7UP Lemon Meringue Cups

With just a few ingredients, whip up these gorgeous meringue cups, made complete with 7UP. More party recipes at #DoMoreWith7UP


Lemon curd

1 tablespoon lemon zest

¼ cup fresh lemon juice

½ (12-oz) 7UP can

⅓ cup sugar

¼ teaspoon salt

3 large eggs

4 large egg yolks

4 tablespoons butter, chopped

Meringue cups

6 egg whites

½ teaspoon cream of tartar

½ cup sugar

1 tablespoon lime zest, optional


Lemon curd

1. In a small saucepan, stir together lemon zest, lemon juice, 7UP, sugar, and salt. Set over medium heat and cook until the sugar and salt have dissolved.

2. Meanwhile, in a medium bowl beat together 3 eggs and 4 egg yolks.

3. Slowly pour ½ of lemon mixture into the eggs, whisking constantly.

4. Return the pot to the stove and add the rest of the eggs while whisking.

5. Pour the curd through a mesh strainer into a clean bowl.

6. Stir the chopped butter into the lemon curd until it's completely melted.

7. Press a square of plastic wrap directly on top of the lemon curd. Refrigerate until cold, about 2–4 hours.

Meringue cups

8. Preheat the oven to 275°F.

9. Make certain eggs at room temperature. Beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.

10. Using a large star tip and piping bag, form small 1½ –2” nests on a parchment-lined baking sheet, making sure to fill in the bottom.

11. Bake at 275°F for 1½ hours or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour.

12. Fill each curd with about 1 teaspoon of lemon curd. Garnish with grated lime zest and serve immediately.