Lemon Meringue Cupcakes

Yield: 1 serving
Community Recipe from


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  1. IngredientsSavings in cincinnati, OH 45224 Change Zip
  2. •1 package lemon cake mix (regular size)
  3. •1-1/3 cups water
  4. •1/3 cup canola oil
  5. •3 eggs
  6. •1 tablespoon grated lemon peel
  7. •1 cup lemon creme pie filling
  8. •MERINGUE:•3 egg whites
  9. •1/2 teaspoon cream of tartar
  10. •1/2 cup sugar
  11. Directions
  12. •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.
  13. •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.
  14. •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.
  15. •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.
  16. •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.

  17. Nutritional Facts
  18. 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.

  19. Originally published as Lemon Meringue Cupcakes in Country Woman April/May 2012
  20. Sweet White Wine
August 2013

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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