LEMON MERINGUE CUPCAKES

 

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

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.

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 Musselman’s makes it and cans it along with Key Lime pie filling.

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 than the oven. Definitely a keeper. Thank you.

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.

 

These mini meringues will bring a touch of zing to your party and can be made one day ahead for extra ease

INGREDIENTS :

Lemon Filling:
3 egg yolks (reserve whites for meringue)
3/4 cup granulated white sugar
3 tbsp. all-purpose flour
pinch of salt
3 tbsp. lemon juice
2 tbsp. lemon zest, loosely packed
1/2 cup water
2 tbsp. unsalted butter, melted

Cupcakes:
1/2 cup unsalted butter
1 cup of sugar
2 eggs
3 tbsp. lemon juice
2 tsp. baking powder
1 tsp. salt
1-1/2 cups all-purpose flour

Meringue:
3 egg whites
pinch of salt
1/4 cup sugar

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Preparation:

1) Make lemon filling: In 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 and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside
2) Preheat oven to 375 degrees
3) Make cupcakes: In a medium bowl, beat butter and sugar until light and fluffy; beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined
4) Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 15-16 minutes until center of cupcakes firms up; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven)
5) Meanwhile, make meringue: beat egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don’t overdo it)
6) With a sharp knife, remove the center of each cupcake (about 1″ in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core (or treat the weary baker to a tart little snack); fill cupcake centers with lemon filling
7) Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving – Makes: 12 absolutely delicious cupcakes

 

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