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You must simply adore Lemon Meringue Pie. Imagine his surprise when he discovered how wonderful these Lemon Meringue Cupcakes were; it’s my husband’s absolute favorite. a meringue tart filling with excellent browning around the edges!


1 package lemon cake mix
1 and 1/3 cups milk
1/3 cup canola oil
3 eggs
1 tablespoon grated lemon peel
1 cup lemon crème pie filling
3 egg whites
½ teaspoon cream of tartar
½ cup sugar


In a large bowl, combine the cake mix, milk, oil, eggs and lemon peel; beat on low for 30 seconds. Beat on medium for 2 minutes
Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees 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. Pipe over tops of cupcakes.
Bake at 400 degrees for 5-8 minutes or until meringue is golden brown. Cool for 10 minutes before removing from pans to wire racks to cool.
Store in an air tight container in the refrigerator.

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