Recipes and Cooking Lemon Meringue Pie Cupcakes 3.9 (15) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 35 mins Stand Time: 30 mins Bake Time: 22 mins Cool Time: 35 mins Total Time: 2 hrs 2 mins Servings: 15 Jump to Nutrition Facts Ingredients 4 eggs ½ cup butter 1 ½ cup all-purpose flour 1 ½ teaspoon baking powder ¼ teaspoon salt ⅔ cup milk ¼ cup lemon curd ¾ cup granulated sugar 1 ½ teaspoon vanilla 2 tablespoon lemon curd ¼ teaspoon cream of tartar ⅔ cup granulated sugar Powdered sugar Directions Separate eggs. Allow egg yolks, egg whites, and butter to stand at room temperature for 30 minutes. Meanwhile, line fifteen 2-1/2-inch muffin cups with paper bake cups. In a small bowl stir together flour, baking powder, and salt. In a small bowl whisk together milk and the 1/4 cup lemon curd until nearly smooth. Set aside. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup granulated sugar. Beat on medium to high speed for 1 minute. Add egg yolks and vanilla; beat until combined. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Bake for 15 minutes or until golden and tops spring back when lightly touched. Meanwhile, place the 2 tablespoons lemon curd in a heavy resealable plastic bag. Snip a small piece from one corner; set aside. Wash beaters thoroughly. For meringue, in a clean large mixing bowl combine egg whites and cream of tartar. Beat with the mixer on medium speed until soft peaks form (tips curl). Gradually add the 2/3 cup granulated sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Remove cupcakes from oven. Pipe a small amount of the 2 tablespoons lemon curd onto the center of each cupcake. Pipe* or spoon meringue onto tops of cupcakes. Bake for 7 minutes more or until meringue is lightly browned. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool for 30 to 45 minutes before serving or cover loosely and chill in the refrigerator for up to 4 hours. Dust with powdered sugar before serving. Makes 15 (2-1/2 -inch) cupcakes. *Test Kitchen Tip: If piping meringue, use a clean disposable pastry bag fitted with a clean star or round tip or a heavy resealable plastic bag with a small piece snipped from one corner. (Do not use a reusable pastry bag that has been used for icing.) Rate it Print Nutrition Facts (per serving) 229 Calories 8g Fat 36g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 15 Calories 229 % Daily Value * Total Fat 8g 10% Saturated Fat 5g 25% Cholesterol 80mg 27% Sodium 148mg 6% Total Carbohydrate 36g 13% Total Sugars 26g Protein 3g Calcium 60.6mg 5% Iron 0.9mg 5% Potassium 59mg 1% Folate, total 28.2mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.