I love the lemon and meringue combination, but the store-bought lemon meringue cupcakes always seemed to be too subtle in flavor. This is a recipe for those who want an extra lemony taste and prefer baking from scratch. You can refrigerate them before serving if you like.
These are really delicious. I took them to work and they disappeared fast. I did not use canned lemon pie filliong. 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.
Love to make but what is lemon creme pie filling? Is it in a can or a box? Can someone help me on this? Thanks.
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 Musselmen’s makes it and cans it along with Key Lime pie filling.
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.
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 then the oven. Definitely a keeper. Thank you.
3 egg yolks (reserve whites for meringue)
3/4 cup granulated white sugar
3 tbsp. all-purpose flour
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