Lemon Meringue Cupcakes!

Here's a fancy-schmancy cupcake that couldn't be simpler. I was inspired by the idea of creating a unique cupcake, one that I hadn't seen before. The idea of a poundcake cupcake  -- enhanced with grated lemon rind and filled with actual lemon pie filling, and ultimately crowned in toasted meringue, became a temporary obsession, and I wouldn't rest until it was done.

Here's how I did it - so simple: Bake a dozen or more cupcakes from a good pound cake recipe - from scratch or a mix that you love. The cupcakes take about 25 minutes to bake at 350 degrees. When the cupcakes have cooled, carve out a cone-shaped cavity to hold about a tablespoon of just-made lemon pie filling. I used a grapefruit knife to cut out the centers. I topped each filled cupcake with a crown of meringue, and baked them at 400 degrees F for about 6 minutes, just until the meringue began to brown.

That is IT! My taste-tester Henry gave his cupcake two thumbs up!

LEMON MERINGUE CUPCAKES
Oven 350 degrees F

1 recipe pound cake, from scratch or mix
1 teaspoon freshly grated lemon rind
1/2 teaspoon lemon extract

lemon pie filling (I used Durkee Lemon Pie Filling Mix, followed package directions)

Meringue (recipe follows)

Preheat oven to 350 degrees F

Mix pound cake batter, adding grated lemon rind and extract. Line muffin tin with paper liners and fill 2/3 full with batter (I use an ice cream scoop to evenly fill cups).

Bake for 25 minutes or until cupcakes test done (toothpick or "press" test - the surface bounces back when lightly pressed in the middle). Cool in muffin tin. Leave cupcakes in tin.

Carve out a cone-shaped cavity from the center of each cupcake (about 1 1/2 inches in diameter, and an inch deep).  Keep cupcakes in tin. Add lemon filling to the cavity. Top with meringue and place muffin tin in another muffin tin or on a cookie sheet (to help insulate cake). Bake at 400 degrees for 6 minutes or until the meringue is nice and toasted.

Meringue:

2 egg whites, room temperature
1/4 tsp. cream of tartar
1/4 cup sugar

In spotlessly clean mixing bowl, with whisk attachment or beater, beat whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form. Spread or pipe meringue on top of cupcakes, covering the entire top of cupcake if you can.

These cupcakes (other than Henry's test cupcake) traveled to my neice Sarah's home. She was having a birthday party for her two April birthday girls, Hannah and Katie, and a small family party (which Henry and I kind of crashed!) so I knew they'd be enjoyed.  Sarah's husband Bob LOVES lemon everything, so I decided to get these out of my kitchen and into theirs!

The next time you want to bake to impress, try this easy recipe for lemon meringue cupcakes! No one will be sorry!