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These refreshing meringue-topped cupcakes are the perfect spring dessert.
Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
Combine cake mix, milk, melted butter and eggs in bowl. Beat at medium speed 2 minutes or until batter is well mixed. Stir in lemon zest.
Divide batter evenly among baking cups. Bake 16-18 minutes or until toothpick inserted in center comes out clean. Remove from muffin pans; cool completely.
Heat oven to 425°F. Spoon 1 teaspoon lemon curd over each cupcake. Place cupcakes back into cooled muffin pans.
Prepare meringue by combining egg whites, sugar, water and cream of tartar in heavy 2-quart saucepan. Cook over low heat, beating with whisk, 5-6 minutes or until mixture reaches 160°F. Pour into bowl; beat with hand mixer at high speed until stiff peaks form.
Spoon meringue into piping bag fitted with large tip. Pipe meringue onto each cupcake creating "beehive" shape. Bake 3-6 minutes or until meringue is lightly browned.
Dietary Fiber: 0g
I made this for Mother's Day brunch this year (yes, sorry this is so late!) and it won raves all around. My 4 daughters, my mom, sister and niece all agreed how great this recipe was. Well, it was so good that one of my daughters is using it in a cake sale competition at her school. I'm sure she will win.
I love this recipe! I just used lemon cake mix instead for my lemon lovers. I also made my own lemon curd instead of purchasing it since I like it creamier instead of the way it comes purchased, and it's pretty easy to make anyways. I'm sure it's good with yellow cake mix which probably tastes more like the crust of a lemon meringue pie, but we always say the more lemon the better! They didn't last more than two days--everyone ate them.
I made this over the week end and it was great! The lemon was not overpowering, the meringue was perfect. I brought them to work and they are hounding me for more. Easy to make, a little time consuming but worth it. Will be making these again
This is not I would call a Lemon merigue cupcake. I was surprised the receipe started with yellow cake not a lemon cake and didn't have you put any lemon flavor into the cake mix.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3776
© 2014 Land O'Lakes, Inc.
Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season?! Do I stick with the classics or try something new? How many can we eat at our house (more than I care to admit…but cookies count as part of a balanced breakfast, right?) Without self-restraint, I could probably make a dozen different kinds!
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