Katie Lee Biegel makes her Lemon Meringue Pie Cupcakes, as seen on The Kitchen, season 30.
Recipe courtesy of The Kitchen

Lemon Meringue Cupcakes

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  • Level: Intermediate
  • Total: 1 hr 45 min (includes cooling time)
  • Active: 40 min
  • Yield: 24 cupcakes



Special equipment:
a pastry bag with a medium to large round pastry tip; a kitchen torch
  1. Prepare the lemon cake mix according to the package instructions to make 24 cupcakes. Let cool completely.
  2. Using a melon baller or small spoon, scoop out a well from the top center of each cupcake. Trim the bottoms of the scooped pieces of cake to use as plugs.
  3. Place about 2 teaspoons lemon curd into the well of each cupcake and plug the hole with the reserved trimmed cake pieces.
  4. In the bowl of a stand mixer, combine the egg whites and cream of tartar. Mix the egg whites on medium-high speed until frothy, about 1 minute. Slowly pour in the sugar and continue to beat until the egg whites are glossy and form stiff peaks, about 5 minutes.
  5. Fit a pastry bag with a medium to large round pastry tip. Fill the pastry bag with the meringue. Pipe the meringue in a circular motion on top of each cupcake. Transfer the cupcakes to a sheet tray. Use a kitchen torch to toast the meringue tops until nicely browned, like a toasted marshmallow.