Impossible Lemon Meringue Mini Cakes

Recipe Rating:
 4 Ratings
Serves: makes 12 muffin size
Prep Time:
Cook Time:


1 c milk
2 Tbsp butter, room temperature
1/4 tsp vanilla extract
2 large eggs
1/2 c bisquick baking mix
1/4 c granulated sugar
3/4 to 1 c lemon curd (homemade or store bought)
2 large egg whites
1/4 tsp cream of tartar
1/4 tsp orange extract or vanilla extract
3 Tbsp granulated sugar

The Cook

Pat Duran Recipe
Well Seasoned
Las Vegas, NV (pop. 583,756)
Member Since Aug 2011
Pat's notes for this recipe:
My 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!
Make it Your Way...

Personalize This


Preheat oven to 400^. Spray 1 regular 12 count muffin cups with non stick cooking spray. Set aside.
Mini Cakes:
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.
Carefully 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.
Bake 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.
Prepare 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!
Beat together egg whites,cream of tartar, and extract until soft peaks form then add the sugar gradually and beat until stiff peak form. Spread on mini cakes, and bake as directed above.

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user Erlene Martin mamalene - Nov 7, 2012
Pat,these are cute,I'm going to print this and share it with a customer that shops at the bakery where I work, she lives alone now and loves lemon Meringue pie.Can these be frozen? I know at our bakery we freeze our pies, because we make 60 pies at a time.Thanks for posting this recipe.
user Pat Duran kitchenchatter - Nov 7, 2012
Erlene you can freeze them. I never have , because there are never any left the first day. Just place them in a Tupperware container and freeze up to 2 or 3 weeks.
user Erlene Martin mamalene - Nov 7, 2012
Thanks for the info I will pass it on to Mrs. Carpenter,I know she will love this recipe
user Pat Duran kitchenchatter - Nov 7, 2012

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