TOP Reviews:
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.
INGREDIENTS :
Lemon Filling:
3 egg yolks (reserve whites for meringue)
3/4 cup granulated white sugar
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