Lemon Meringue Cupcakes Recipe
Lemon Meringue Cupcakes Recipe photo by Taste of Home
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Lemon Meringue Cupcakes Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
MAKES: 24 servings


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

Nutritional Facts

1 cupcake: 153 calories, 5g fat (1g saturated fat), 28mg cholesterol, 176mg sodium, 25g carbohydrate (16g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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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mammabelle User ID: 26894 221849
Reviewed Mar. 2, 2015

"These are really delicious. I took them to work and they disappeared fast. I did not use canned lemon pie filliong. I made my own from scratch - it does not take too long. They were pretty tasty the next day too."

kramerstacey15 User ID: 5709757 187771
Reviewed Mar. 22, 2014

"These were delicious. I followed the directions exactly and they were easy and turned out great. They were still the good the next day too after sitting in the fridge overnight."

ship2007 User ID: 3021222 174562
Reviewed Feb. 12, 2014

"Love to make but what is lemon creme pie filling? Is it in a can or a box? Can someone help me on this? Thanks."

chocolates2see User ID: 2133333 174560
Reviewed Jan. 30, 2014

"I made these for my church and everyone loved them....awesome recipe"

piegram User ID: 2655188 186073
Reviewed Jan. 30, 2014

"So very good, moist too. They are devoured in no time at all."

FarahParis User ID: 7223774 169092
Reviewed Jan. 27, 2014

"Can't wait till Spring think these sound divine for Easter dinner. To Carol Jackson.. you can find lemon pie filling in the pudding isle and Musselmen's makes it and cans it along with Key Lime pie filling."

idrivebus User ID: 6237008 128119
Reviewed Jan. 25, 2014

"look so good, can't wait to try them. to golliwog--you should be able to freeze cupcakes WITHOUT the meringue. Add the meringue when ready to serve."

Carol Jackson User ID: 162853 189287
Reviewed Jan. 24, 2014

"What is "lemon creme pie filling"/ There is no product like that available in our stores. The lemon curd idea sounds good."

golliwog User ID: 1278273 186053
Reviewed Jan. 24, 2014

"These sound great BUT can they be frozen?"

paul3303 User ID: 1713232 189283
Reviewed Oct. 1, 2013

"I made these for my family last night and they loved them. I used lemon curd instead of pie filling and the taste was great. I used a torch to brown the meringue, much faster and easier then the oven. Definitely a keeper. Thank you."

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