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Lemon Meringue Cupcakes

 Lemon Meringue Cupcakes
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
24 ServingsPrep: 30 min. Bake: 25 min. + cooling


  • 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
  • 3 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar


  • 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.

2 of 2

Lemon Meringue Cupcakes (continued)

Directions (continued)

  • 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. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.