Ingredients

The following ingredients have 12 Servings
  • 1/2 cup unsalted butter
  • 1 cup white granulated sugar
  • 2 eggs (room temperature)
  • 3 tablespoons lemon juice
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 can lemon pie filling
  • 3 egg whites
  • pinch of salt
  • 1/4 cup white granulated sugar

Instruction

  • Preheat oven to 375 degrees.
  • In a medium bowl, beat butter and sugar until light and fluffy. Beat in the eggs one at a time, add lemon juice, baking powder, and salt.
  • Beat in the flour just until combined
  • Add cupcakes liners to a muffin pan.
  • Divide the batter between 12 cupcake liners.
  • Bake for 15-16 minutes or until the center of the cupcakes firms up.
  • Remove cupcakes from oven and cool 5-8 minutes in the pan. Remove from the pan and place on a wire rack to cool completely.
  • Meanwhile, using a high-speed mixer, beat egg whites with salt until the mixture begins to stiffen. Next, add sugar and beat until meringue is stiff and forms stiff peaks.
  • Using a sharp knife, remove the center of each cupcake (about 1″ in diameter), discard cupcake core and fill the cupcake centers with lemon pie filling.
  • Top cooled cupcakes with dollops of meringue and return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes. You can also use a torch.
  • Refrigerate an hour or more before serving.