makes 12 muffin size
Pat's StoryMy love of lemon and meringue inspired me to try a little trick with my friend "Bisquick" - it worked for my Mini pumpkin pie so that was why I decided to try making this recipe using my lemon curd and Bisquick.
These little morsels are so good and so easy to make- even though it says impossible in the name- they make a wonderful dessert, that's "impossible" to mess up!
butter, room temperature
bisquick baking mix
3/4 to 1 c
lemon curd (homemade or store bought)
cream of tartar
orange extract or vanilla extract
1Preheat oven to 400^. Spray 1 regular 12 count muffin cups with non stick cooking spray. Set aside.
Beat all ingredients until smooth, 15 seconds in blender on high or 1 minute with a whisk fast.
Pour batter equally into the prepared muffin cups.
3Carefully spoon a heaping Tablespoon of the lemon curd(at this point you could use any pie filling you desire)into the center of each cups batter.
4Bake in the oven for 25-30 minutes or until the tops are golden and the edges are starting to pull away from the cups.
Remove from oven and cool in pan for 15 minutes.
Loosen sides with a table knife; remove from pan and place upside down on a foil lined cookie sheet to cool for 10 minutes more. (I loosened them all then flipped them oven with the foil pan on top- like you would an upside down cake.)Leave them upside down on the foil.
5Prepare the meringue. Spread meringue on all the cakes on the foil. Bake in the oven for 10-15 minutes until nice and golden on the tips.
Remove from oven and cool on the tray. Store in refrigerator any leftovers.Enjoy!