Lemon Meringue Cupcakes
DESSERT
Total Time: 1 hr
Prep Time: 30 mins
Cook Time: 30 mins
Yield: 12 servings
Dish Size: Muffin Pan
INGREDIENTS
Cupcakes
- 1 lemon cake mix (prepared as cupcakes)
Lemon Filling
- 1 lemon pie filling mix (prepared)
OR
- 3 egg yolks
- ¾ cup granulated sugar
- 3 Tbsp flour
- ¼ cup lemon juice
- 2 Tbsp lemon zest
- ½ cup water
- 2 Tbsp butter, melted
- pinch of salt
Meringue
- 3 egg whites
- ¼ cup sugar
- pinch of salt
Directions
- Prepare and bake cupcakes according to package directions (leave oven on after baking).
- While cupcakes are baking, prepare lemon pie filling according to package directions. Set aside.
- If you are making lemon filling from scratch, it’s easy: In a small saucepan over low heat, whisk egg yolks, sugar, flour, and salt. Whisk in lemon juice, lemon zest, water, and melted butter.
- Increase heat to medium, bring mixture to a simmer and cook, whisking constantly until smooth and thick, about 7 minutes. Set aside.
- For meringue: beat egg whites in a completely clean bowl with salt until mixture begins to stiffen. Add sugar slowly and beat until meringue is stiff and forms pretty peaks.
- With a sharp knife (I used a grapefruit knife) cut out center of cupcakes, leaving bottom intact.
- Fill cupcakes with lemon filling.
- Top cupcakes with dollops of meringue, tapping with the back of the spoon to form peaks.
- Increase oven temp to 400ºF and return cupcakes to oven. Bake an additional 6-7 minutes, until peaks are golden brown. Cool 10 minutes and refrigerate an hour or more before serving.