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These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio
Nutritional Facts 1 muffin equals 188 calories, 7 g fat (4 g saturated fat), 52 mg cholesterol, 135 mg sodium, 28 g carbohydrate, trace fiber, 4 g protein.
Originally published as Lemon Meringue Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p176
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Reviewed on May. 04, 2011 by jlw21_1783
Loved them. The batter was amazing and I had to force myself to actually bake them. Not to heavy or to sweet either.
Reviewed on Apr. 06, 2011 by kristyskreations
This was a great recipe. My husband loves lemon meringue pie and he thought these were a close second. The meringue did not weep, although I just made them a few hours ago. The only change I would make next time is to maybe fill the inside with some lemon curd.
Reviewed on Apr. 05, 2011 by minniecat38
I thought these were really good. I used limes instead of lemons, because that's what I had on hand, and wow! So tasty! The meringue actually did NOT get weepy overnight in the fridge, so no worries there! I can't wait to make these again, this is definitely a keeper!
Reviewed on Apr. 01, 2011 by LeilaS
I made these for the second time tonight, they're really wonderful! I didn't have very much luck with the meringue the other night, so I pulled out some meringue powder and used that tonight. PERFECT!!
Reviewed on Mar. 31, 2011 by ladybug820
I made this tonight and it is very very dry. I was very dissapointed as I expected a moist refreshing lemon pie taste. Not moist at all just DRY.
Reviewed on Mar. 31, 2011 by talbotcolleen
please disregard this comment. I was just checking to see whether comment would be posted without rating recipe. My apologies.
Reviewed on Mar. 30, 2011 by tinklmom
The meringue was not an issue with me ..the cupcake was so delicious it didn't matter what was on top of it! The meringue made it unique for a cupcake.
Reviewed on Mar. 30, 2011 by AngelRyan75
Delicious! Thanks so much for sharing. I love using yogurt in recipes it makes them so moist! All you "non" tasters of this recipe please quit posting your concerns because once you make them for yourself you will know not to worry about the meringue because they disappear ( the muffins that is :0)
Reviewed on Mar. 30, 2011 by terilee
I'm not a big fan of meringue either. I'm gonna try mixing the egg whites into the batter instead of putting it in meringue. Will let you know how it turns out.
Reviewed on Mar. 30, 2011 by finalboss
laino, you can review without rating. and was there a point to that other than to complain about an issue that didn't really exist?also, my sister made these for a part. didn't turn out so great, but i think it's just because it's her. :( she doesn't have much experience outside of hamburger helper & tollhouse break apart & bake cookies. i'll try these soon & report back. they look delicious!
laino, you can review without rating. and was there a point to that other than to complain about an issue that didn't really exist?
also, my sister made these for a part. didn't turn out so great, but i think it's just because it's her. :( she doesn't have much experience outside of hamburger helper & tollhouse break apart & bake cookies. i'll try these soon & report back. they look delicious!
Reviewed on Mar. 29, 2011 by Laino
I do not understand why TOH incorporates ratings, especially 5-star ones, from bakers who have not tried the recipe. I am not a fan of meringue, but I think it unfair for me to rate this recipe with one star, having never tried it.
Reviewed on Mar. 29, 2011 by chasenana
Delicious!! The meringue does NOT weep when you eat all 12 muffins immediately after cooking. Great recipe!!!
Reviewed on Mar. 29, 2011 by minniecat38
I think the meringue topping makes for nice presentation if bringing these to a potluck, but these probably should be eaten the day they're made. I think the "weeping" might make the cupcake a tad soggy. I also think the recipe might lend itself nicely to orange or key lime flavored muffins!
Reviewed on Mar. 29, 2011 by dloan
I think it sounds like a great recipe. In my experience with meringue, this would be a make and eat the same day. I have a recipe for sugar free (diabetics in the family) meringue cookies and they become very sticky like melted marshmallows when stored in an air tight container overnight. Fresh out the oven, they are light and fluffy just like regular meringue.
Reviewed on Mar. 29, 2011 by sherry_vinigrette
I'm wondering how the meringue would keep? How long can the muffins keep before the meringue starts to weep? It's not like the meringue is going to dry out in the oven; it will still be moist on the inside. Wonder if the meringue would seep into the muffin? Hmmm, any guesses?
Reviewed on Mar. 29, 2011 by elainehulen
Haven't tried this recipe yet, but I'm sure that it will rate five stars. Can't wait!
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