LEMON MERINGUE PIE CUPCAKE RECIPE
Filed under Cakes | Cheesecakes
Pucker up! Lemon cupcakes filled with lemon curd, topped with meringue. Use pausterized egg whites or top with fresh whipped cream instead. The lemon filling can be made up to two days ahead. The cupcakes are best eaten the same day they are filled and frosted. Makes about 18 standard cupcakes. This recipe has been featured in the 13th issue of Desserts Magazine.
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