Lemon Meringue Pie Cupcakes Zoom

Lemon Meringue Pie Cupcakes Recipe

Makes: Makes about 24 cupcakes
Skill Level: None

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Step 1

Preheat oven to 350°F. Prepare muffin pans with vegetable pan spray.

Step 2

On a lightly floured surface, unroll pie crusts and roll into 13 in. rounds. Cut with Round Comfort-Grip cutter. Reroll scraps and cut again for 24 rounds. Press one round into bottom and up sides of each pan cavity. (Dough will not come all the way up the side of the cup).

Step 3

Bake 15 minutes or until light golden brown. Remove from oven. Cool completely.

Step 4

In large bowl, combine flour, baking powder, baking soda and salt; set aside.

Step 5

In second large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and lemon zest; mix well. Add flour mixture alternately with buttermilk, beating well after each addition. Spoon batter over cooled pie crusts, filling cavity 3/4 full.

Step 6

Bake 24-26 minutes or until toothpick inserted in center of cupcake comes out clean. Cool cupcakes 5 minutes. Loosen sides of cakes with small spatula and remove to cooling grid to cool completely.

Step 7

Cut a hole approximately 1 in. wide x 1 in. deep with paring knife in the top of each cupcake; fill with lemon curd.

Step 8

Position oven rack 8-10 inches from top of oven. Preheat broiler.

Step 9

For icing, whip meringue powder, water and 1/4 cup sugar in large bowl with electric mixer on high speed for 5 minutes. Gradually add remaining sugar and continue whipping at high speed 5 minutes or until meringue is stiff and dry. Pipe a 1M swirl of meringue on each cupcake. Place back in muffin pans or on cookie sheet. Broil 30-45 seconds, or until meringue is lightly toasted.

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ready-to-use refrigerated pie crust

1 box ready-to-use refrigerated pie crust (14.1 oz)

sifted cake flour

3 cups sifted cake flour

baking powder

1 1/2 teaspoons baking powder

baking soda

1/2 teaspoon baking soda


1/2 teaspoon salt

butter, softened

1 1/4 sticks butter, softened (10 tablespoons)

granulated sugar

1 3/4 cups granulated sugar


2 eggs

finely grated lemon zest

2 tablespoons finely grated lemon zest (from two lemons)


1 1/4 cups buttermilk

lemon curd

1 jar lemon curd (10 oz.)

cold water

1/3 cups cold water

granulated sugar, divided

1/2 cup granulated sugar, divided




In Stock (ships in 1-2 business days)


In Stock (ships in 1-2 business days)


In Stock (ships in 1-2 business days)

$9.99 $8.99

This item is currently not available.


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Large mixing bowl

Large mixing bowl



Paring Knife

Paring Knife

Another very easy way to construct a tier cake. The Wilton Basic Tall Tier Cake Stand Set includes 5 twist-apart columns with one bottom and one top bolt, an 18 in. footed base plate, 8, 10, 12, 14 and 16 in. separator plates.

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