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Lemon Meringue Cupcakes Recipe

Lemon Meringue Cupcakes Recipe photo by Taste of Home

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Classic lemon meringue pie inspired these gorgeous little cupcakes. The tangy treats hide a surprise lemon pie filling and are topped with fluffy toasted meringue. Make them for your next special gathering. —Andrea Quiroz, Chicago, Illinois

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Lemon Meringue Cupcakes Recipe

Prep: 30 min. Bake: 25 min. + cooling

Yield: 24 Servings

30 25 55

Ingredients

1 package lemon cake mix (regular size)
1-1/3 cups water
1/3 cup canola oil
3 eggs
1 tablespoon grated lemon peel
1 cup lemon creme pie filling
MERINGUE:
3 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar

Directions

In a large bowl, combine the cake mix, water, oil, eggs and lemon peel; beat on low speed for 30 seconds. 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 very small tip. Fill with pie filling. Push the tip into the top of each cupcake to fill.
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. Pipe over tops of cupcakes.
Bake at 400° for 5-8 minutes or until meringue is golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container in the refrigerator. Yield: 2 dozen.

Nutritional Facts 1 cupcake equals 153 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 176 mg sodium, 25 g carbohydrate, trace fiber, 2 g protein.

Originally published as Lemon Meringue Cupcakes in Country Woman April/May 2012

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Lemon Meringue Cupcakes

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Reviewed on Apr. 03, 2013 by lenglert1

We loved this lemon treat and I will definately make this again!

Reviewed on Apr. 02, 2013 by Valbing

These are excellant, similar to a recipe that my mother used to make when I was growing up.

Reviewed on Apr. 01, 2013 by tlt360

Made these for easter. Everyone loved them. I'll definitely make them again.

Reviewed on Apr. 01, 2013 by nucgirl

Made them for Easter Sunday and they were a big hit everyone loved them. One of the guests commented that they were better than the ones her husband had purchased last week from a pricey gourmet cupcake shop. Definitely a keeper will add to my top 10 cupcake recipes!

Reviewed on Mar. 30, 2013 by cocoa3c

This was a pretty good recipe and my cupcakes turned out well and tasty, but with a few modifications. First, I made the lemon pie filling from scratch, I mean come ON! There's nothing like it. Second, since I had only one, dozen cupcake pan, I decided to bake all the cupcakes first before I filled and meringued them. So, to bake the meringue, I put all but a few baked cupcakes on a large cookie sheet, and only left a few in the cupcake pan. It turned out that those in the cupcake pan overcooked a bit, and were more difficult to get out of the cups with the meringue on. Those on the cookie sheet cooked beautifully and were much simpler to handle. My youth group gobbled them down!

Reviewed on Mar. 13, 2013 by skimo1

Made these yesterday per recipe. EVERYONE loved them. took some to work and most were gone before I got to the lunchroom. Will definately make again and again.

Reviewed on Mar. 05, 2013 by CiCiB

No review just a question. Has anyone tried this with say, chocolate?

Reviewed on Mar. 04, 2013 by BakFanLin

I use Meyer Lemons to make my own filling, but this recipe is a favorite at Josie O's Bakery!