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lemon meringue cup cakes

(2 ratings)
Recipe by
Karen Rauch
Ventura, CA

Like a Lemon meringue pie meets cupcake ,the best of both!!

(2 ratings)
yield 18 /24
prep time 25 Min
cook time 35 Min

Ingredients For lemon meringue cup cakes

  • one box
    duncan hines lemon cake mix
  • two Tbsp
    lemon zest, grated
  • four
    egg whites
  • one can
    lemon curd or lemon pie filling
  • 3-4 eggs
  • canola oil
  • water
  • package of lemon or vanilla pudding
  • three-four tsp
    granulated sugar
  • one tsp
    vanilla extract

How To Make lemon meringue cup cakes

  • 1
    First prepare your cake mix using the ingredients that it calls for ,then grate a lemon skin adding grated zest to cake mix. add one pkg (dry)of lemon pudding or vanilla pudding to cake mix, mix all together then proceed to pour into cupcake tins w/cupcake skirts
  • 2
    Whip/beat up egg whites to stiff peaks adding teaspoons of sugar & vanilla extract
  • 3
    Let cupcakes cool completely then remove about a tablespoon size of cooked cupcake ,disgard ,add one tablespoon of lemoncurd or lemon pie filling to the hollowed out part of cupcake.Making sure not to over fill, add meringue topping ,pop back into oven till meringue is lightly golden,let cool & serve !

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