Lemon Meringue Cupcakes

This Lemon Meringue Cupcakes is a SUPER Moist™ cake mix – a DELICIOUS dessert!! Prepare these wonderful lemon meringue cupcakes and have your guests enjoy their time! 


#For the 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 of lemon juice

- 2 tbsp of lemon zest, loosely packed

- 1/2 cup of water

- 2 tbsp of unsalted butter, melted

#For the cupcakes – 

- 1/2 cup unsalted butter

- 1 cup sugar

- 2 eggs

- 3 tbsp. lemon juice

- 2 tsp. baking powder

- 1 tsp. salt

- 1-1/2 cups all-purpose flour

#For the meringue

- 3 egg whites

- pinch of salt

- 1/4 cup sugar


1) To make the lemon filling: Whisk in a small saucepan the egg yolks, flour, sugar and salt over low heat then whisk in the lemon zest, lemon juice, water, and melted butter.

Bring the heat to medium and cook for approximately 7 minutes, or until lemon filling is smooth and thick. And please continue whisking, no breaks! Once filling is smooth and thick, remove from heat and set aside.

2) Afterwards, be sure you preheat the oven to 375 degrees.

3) To make the cupcakes: Beat in a medium bowl the butter and sugar, just until light and fluffy then beat in the eggs, lemon juice, baking powder, and salt. Once done, beat in flour, until well combined.

4) Prepare a muffin pan with individual cupcake liners, and divide the batter evenly. Bake until the center of each cupcake is firm, about 15 minutes. Remove from the oven and allow to cool for about 10 minutes (do not turn off oven).

5) To make the meringue: beat together the egg whites with the salt until the mixture stiffens then directly add the sugar and beat, just until the meringue is stiff and forms nice peaks.

6) Remove the center of each cupcake (about 1″ in diameter) with a sharp knife and leave a layer of cupcake in the bottom. You can discard the cupcake cores or simply sneak a treat for yourself. Next, Fill the cupcake centers with the lemon filling.

7) Put a dollop of meringue on each cupcake, making sure to spread the meringue to edges and gently tap each with the back of a spoon to form peaks. Return the cupcakes to the oven and bake them until the meringue peaks are golden brown, about a 5 minutes more. When baked, remove from the oven and cool for approx 10 minutes then refrigerate for at least 1 hour before serving.