In a large bowl, combine the cake mix, water, oil, eggs and lemon peel.
Blend on low speed for 30 seconds. Then beat on medium for 2 minutes.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean.
Cut a small hole in the corner of a pastry or plastic bag; insert a small decorating tip.
Fill bag with pie filling. Push the tip into the top of each cupcake to fill with the pie filling.
For meringue in a large bowl, beat 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 glossy peaks form and sugar is dissolved.
Spread meringue over tops of cupcakes, pulling spoon up to form peaks or use a decorating tip to cover tops with meringue.
Bake at 400° for 5-8 minutes or until meringue is golden brown. Watch they will burn easily.
Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container in the refrigerator.
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