/ Wednesday, July 24th, 2013

by Kendall Foreman

In prior posts, I have shared how very much my husband and I thoroughly enjoy food.  From downhome to gourmet, and all the good eats in between, he and I enjoy trying it all.  Of course, we are quick to share that some of the best foods we have tasted have been created and served at WDW.  We frequently find ourselves comparing foods we dine on at home to those we have while on vacation.  From time to time, the two of us speculate as to how far we would travel just to have a particularly delicious bite again.  These are the kinds of foods you find yourself torn between savoring and devouring.  While on our last trip, I found myself in just such a blissful tug-of-war.   In the midst of it, I looked at my husband and happily declared, “I think I would drive from home to here just to eat this again.”  It was then that he and I developed and instituted our “1-10 Food Scale”.  For the remainder of our trip, what we ate, we rated.  A supreme rating of “10” indicated that we would be willing to make the 2,000 mile round trip to eat it again.  A humiliating rating of “1” punishingly deemed a dish/food so undesirable that we would struggle to politely decline a free sample if it were offered to us in the future.  A food receiving a “1” is bad, so very, very bad that uncontrollable pouting may actually follow the eating of it.  Conversely, a “10” worthy bite/dish is so incredibly delicious that spontaneous elation might erupt into irrepressible clapping, cheering, grinning, weeping, mmm mmm humming, etc.

This month’s “I Have a Craving” post is all about the “10” I awarded to the Lemon Meringue Cupcake exclusively available at Be Our Guest Restaurant located in the Magic cupcakesKingdom.  This single-serving of “choir singing” deliciousness is part of a full menu created by 25-year Disney Chef Michael Deardorff.   At the time of our trip, the dessert menu included a Strawberry Cream Cheese Cupcake, a Triple Chocolate Cupcake, a Chocolate Cream Puff, and a Passion Fruit Cream Puff, all of which sounded delightful to me.  Alas, I had to choose just one.  Fortunately for me, the fact that I thoroughly enjoy lemony desserts made selecting the Lemon Meringue Cupcake easy.  I must tell you that the pleasing burst of tartness the lemon added to this subtly sweet, luscious dessert was absolute perfection.   The literal “icing on the cake” was made up of delicate peaks of lofty meringue lovingly flame-tipped to a toasted marshmallow-like light brown.  The meringue was topped off with a dusting of fresh lemon zest and a decorative square of white chocolate.  Beneath all the enticing fluffy goodness was a melt-in-your-mouth vanilla sponge cake filled with smooth lemon custard.  All of which was safely nestled in a dainty yellow and white polka dotted wrapper.  The inspired marriage of sweetness and acidity was enhanced by the flawless variety of textures.  I say, “Well done, Chef Deardorff, well done!”  This cake was delicious, or as Lumière would declare, “Ce gateau est délicieux.”  This dessert was so awesome, I learned French while eating it.  (Not really. I hope my translation is right?)

Priced at $2.99 during lunch and $3.99 at dinner, this edible version of elegance and charm is worth every cent, and profoundly worthy of my “10” rating.  I cannot recommend it highly enough!

Are you counting the days… hours… minutes until you have the opportunity to try and rank this single-serving scrumptiousness?  I know I am ready to embark on my round trip.  I am quite confident neither you nor I will be disappointed.  For those of you who have already had the pleasure of savoring or devouring the Lemon Meringue Cupcake at Be Our Guest Restaurant, how would you rate it in on a scale of 1-10?  What foods at WDW would you rate a 10?


Kendall began visiting Walt Disney World in 1991 with her family and has continued to visit the resort with her husband.  As a child, she and her family filled vacations with challenges such as “How many times can we ride Splash Mountain during SpectroMagic and the fireworks?” (Answer: 7)  Now, after marrying a converted Disney skeptic, she and her husband enjoy challenges such as “How many hours can we eat nonstop at the Food & Wine Festival?” (Answer: 4)



9 thoughts on “I Have a Craving….. for a Lemon Meringue Cupcake”

  1. Holly Giesler says:

    Just had one of these amazing lemon cupcakes on Monday with our lunch there! To me it is an 11 already having withdrawls from it! Only difference is mine had no custard but had a wonderfully zippy lemon almost like a lemonade juiciness to it hard to explain almost like it was dipped in it very moist and juicy and the meriunge was to die for.

  2. John and Karl says:

    Had the triple chocolate cupcake at Be Our Guest – out of this world! A great deal too considering the quality and satisfaction – a small cupcake goes a long way!

  3. Fran Cassano says:


    OMG! Those BOG Lemon Meringue Cupcakes were like out of heaven!

  4. Kendall Foreman (MoretotheWorld) says:

    Holly: I was unsure how moistness of the cake portion was achieved, so I did some research before writing this post. The Disney Parks Blog said that it is “lemon custard filled”. However, I agree with you that it is not so much a filling as a dunking of the entire cake. I don’t know if it was originally a ball of custard filling and has been since changed or perhaps there is custard added to the cupcake mix in order to maintain the moisture. Either way, I agree that it is akin to a juiciness, and I love it!

  5. Steamboat Eddie says:

    Oh wow, all those desserts sound amazing!

    Have a great day!

  6. Tony E (BacksideOfWater) says:

    didn’t try the Lemon Meringue Cupcake but I did have the Strawberry creme cheese cupcake at Be Our Guest. OMG! It was the best thing I ever put in my mouth! Ever! I believe my exact quote was “Why can I not marry this cupcake? All I want out of life is to be Mr. Tony this cupcake.”

  7. Anne says:

    Kendall, I’m not really sure how this cupcake’s zing and texture are achieved either. At the very least, there must be some fresh squeezed lemon juice in the yellow sponge cake batter. If not, it is entirely accomplished via the lemon custard center. According to the restaurant’s displayed menu poster and the actual guest menus, it is, in fact, filled with lemon custard. The custard must permeate the cake so well that it results in a very juicy, moist texture. However Chef Deardorff accomplished it in his recipe, the bakers at the restaurant should never deviate from it. Now I have a craving for one, too. I guess I’ll have to bake some wannabe lemon cupcakes to tide me over until I can have the real deal on my next trip. FYI – There is a similar lemon cupcake at Disney’ Hollywood Studios. It is yellow sponge cake, with lemon custard filling, topped with flamed meringue and garnished with multi-colored chocolate shavings. It’s very cute, too.

  8. Donna Pemberton says:

    I also had a magical experience when visiting
    Be Our Guest April 2013.

  9. Kendall Foreman (MoretotheWorld) says:

    Anne, thanks for the heads up about the similar sounding cupcake at DHS. Do you know which dining location has it on the menu? It would be nice to be able to purchase this dessert somewhere other than BOG in order to avoid a long wait. Don’t get me wrong. I would be willing to wait in the hour long line again just for this cupcake, but it would be heaven if I could walk right in and purchase one somewhere else.