eldandrevni
- Prep Time25-30 minutes
- Cook Time25-30 minutes
- Serving 4
Ingredients
1 package lemon cake mix
1-1/3 cups water
1/3 cup canola oil
1 tbsp grated lemon zest
1 cup lemon creme pie filling
3 large egg whites
1/2 tsp cream of tartar
1/2 cup sugar
Directions
Step 1
In a large bowl, combine the cake mix, water, oil, eggs and lemon zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Step 2
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.
Step 3
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.
Step 4
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.
