Name: Lemon Meringue Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: 1 package lemon cake mix (regular size) -; 1-1/3 cups water -; 1/3 cup canola oil -; 3 large eggs, room temperature -; 1 tablespoon grated lemon zest -; 1 cup lemon creme pie filling -; MERINGUE: -; 3 large egg whites, room temperature -; 1/2 teaspoon cream of tartar -; 1/2 cup sugar -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Meringue Cupcakes

1. 1 package lemon cake mix (regular size) -

2. 1-1/3 cups water -

3. 1/3 cup canola oil -

4. 3 large eggs, room temperature -

5. 1 tablespoon grated lemon zest -

6. 1 cup lemon creme pie filling -

7. MERINGUE: -

8. 3 large egg whites, room temperature -

9. 1/2 teaspoon cream of tartar -

10. 1/2 cup sugar -

How to cook deliciously - Lemon Meringue Cupcakes

1. Stage

In a large bowl, combine the cake mix, water, oil, eggs and lemon zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

2. Stage

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean.

3. Stage

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. Stage

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. Stage

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.