Real Recipes From Real Home Cooks ®

lemon meringue cupcakes

(1 rating)
Recipe by
janet s
Culleoka, TN

An idea from my niece and they are great

(1 rating)
yield serving(s)
method Bake

Ingredients For lemon meringue cupcakes

  • 1 box
    lemon cake mix
  • 1 1/3 c
  • 1/3 c
  • 3
  • 1 Tbsp
    lemon peel grated
  • 1 c
    lemon pie filling
  • 3
    egg whites
  • 1/2 tsp
    cream of tartar
  • 1/2 c

How To Make lemon meringue cupcakes

  • 1
    In a large bowl, combine the cake mix, water, oil, eggs and lemon peel.
  • 2
    Blend on low speed for 30 seconds. Then beat on medium for 2 minutes.
  • 3
    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.
  • 4
    Cut a small hole in the corner of a pastry or plastic bag; insert a small decorating tip.
  • 5
    Fill bag with pie filling. Push the tip into the top of each cupcake to fill with the pie filling.
  • 6
    For meringue in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
  • 7
    Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
  • 8
    Spread meringue over tops of cupcakes, pulling spoon up to form peaks or use a decorating tip to cover tops with meringue.
  • 9
    Bake at 400° for 5-8 minutes or until meringue is golden brown. Watch they will burn easily.
  • 10
    Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container in the refrigerator.