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Lemon Meringue Cupcakes


Chef's Favorite's featuring Jacqueline Camilli


What you’ll need:

1 box lemon cake mix

1 small box (3.4oz) instant lemon pudding mix

1 cup sour cream

¾ cup water

¾ cup of vegetable oil

4 eggs


Lemon Curd:

8 large egg yolks (save the whites for the frosting)

Zest of 2 lemons

½ cup plus 2 tablespoons lemon juice

1 cup of sugar

1 stick (1/2 cup) salted butter, cold, cut into pieces


Frosting:

8 egg whites

2 cups plus 2 tablespoons sugar

3 tablespoons light corn syrup

¾ cup water