Lemon Meringue Pie Cupcakes
INGREDIENTS
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2 (16-ounce) batches pie crust dough (your favorite recipe or store-bought, enough to make 2 two-crust pies)
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1 cup lemon pudding (or lemon curd or lemon pie filling)
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¾ cup (1½ sticks) unsalted butter, at room temperature
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8 ounces cream cheese, at room temperature
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1½ cups granulated sugar
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3 large eggs
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2 teaspoons vanilla extract
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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2½ cups unbleached all-purpose flour
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1⅓ cups whole milk
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½ granulated sugar
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3 egg whites
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a pinch of cream of tartar
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