Lemon Meringue Cupcakes

Name: Lemon Meringue Cupcakes
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 24
Cuisine: American
Ingredients: 79 milliliters canola oil; 1 teaspoons cream of tartar; 3 egg whites; 3 eggs; 1 package lemon cake mix (regular size); 1 Tbsp grated lemon peel; 237 milliliters lemon creme pie filling; 118 milliliters sugar; 315 milliliters water

Lemon Meringue Cupcakes could be just the dairy free recipe you've been looking for. This dessert has 148 calories, 2g of protein, and 4g of fat per serving. This recipe serves 24. 417 people found this recipe to be flavorful and satisfying. This recipe is typical of American cuisine. This recipe from Taste of Home requires lemon peel, cream of tartar, water, and eggs. From preparation to the plate, this recipe takes about 55 minutes.

Instructions

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.

Ingredients you will need

Lemon Peel

Cake Mix

Water

Egg

Cooking Oil

Equipment you will use

Bowl

Fill paper-lined muffin cups two-thirds full.

Equipment you will use

Muffin Liners

Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean.

Equipment you will use

Toothpicks

Oven

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.

Ingredients you will need

Pie Filling

Cupcakes

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Cream Of Tartar

Egg Whites

Cupcakes

Sugar

Equipment you will use

Bowl

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.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

79milliliters

canola oil 1teaspoons

cream of tartar 3

egg whites 3

eggs 1package

lemon cake mix (regular size)1Tbsp

grated lemon peel 237milliliters

lemon creme pie filling 118milliliters

sugar 315milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cupcakes can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.