Lemon Meringue Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON MERINGUE MUFFINS



Lemon Meringue Muffins image

These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.-Nancy Kearney, Massillon, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 11

6 tablespoons butter, softened
1 cup sugar, divided
2 large eggs, room temperature
1/2 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon grated lemon zest
1/4 teaspoon lemon extract
1-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 large egg whites

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and 2/3 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt, lemon juice, zest and extract., In another bowl, whisk flour, baking powder and baking soda. Add to creamed mixture; stir just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake 17-19 minutes or until a toothpick inserted in center comes out clean. Remove from the oven. Increase oven setting to 400°., Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Spread or pipe meringue onto muffins. Bake 6-8 minutes longer or until meringue is golden brown. , Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 188 calories, Fat 7g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 135mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

LEMON MERINGUE CUPCAKES



Lemon Meringue Cupcakes image

An enjoyable twist on the traditional Easter dessert, these lemon meringue cupcakes consist of the moistest cupcakes you will ever have, filled with creamy--yet fairly light--lemon curd and topped with a marshmallow-like meringue.

Provided by CookieGirl

Categories     Holidays and Events Recipes     Easter     Desserts

Time 1h

Yield 12

Number Of Ingredients 17

⅔ cup lemon juice
3 large eggs
5 tablespoons white sugar
1 tablespoon lemon zest
3 ½ tablespoons salted butter, cut into small pieces
1 ¼ cups all-purpose flour
¾ cup white sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup milk
¼ cup vegetable oil
½ teaspoon vanilla extract
1 large egg
½ cup hot water
½ cup white sugar
3 large egg whites
¾ teaspoon lemon juice

Steps:

  • Combine lemon juice, eggs, sugar, and lemon zest for lemon curd in a small saucepan over low heat. Cook, whisking constantly, until thick enough to coat the back of a spatula or spoon, about 10 minutes. Remove from the heat and strain through a sieve into a bowl. Stir in butter until melted; set aside.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Sift flour, sugar, baking powder, and salt for cupcakes into a large bowl. Pour milk, oil, vanilla extract, and egg onto the dry mixture. Mix thoroughly with an electric mixer of by hand. Pour in hot water and mix to combine; batter will be thin. Spoon batter into the prepared muffin liners, filling about 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  • Core each cupcake using either a corer or a knife. Spoon in lemon curd.
  • Pour sugar and egg whites into a large bowl. Place the bowl over a saucepan or pot of simmering water. Whisk constantly until sugar is dissolved and egg whites are warm, to between 120 and 140 degrees F (49 to 60 degrees C) on a thermometer, 4 to 6 minutes. Remove from the heat.
  • Mix in lemon juice and whip at high speed until stiff peaks form. Pipe meringue onto the cupcakes.
  • Set an oven rack about 10 inches from the heat source and preheat the oven's broiler.
  • Place cupcakes under the preheated broiler until meringue has browned, about 2 minutes.

Nutrition Facts : Calories 255.4 calories, Carbohydrate 38.1 g, Cholesterol 71.7 mg, Fat 9.9 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 3.5 g, Sodium 223.6 mg, Sugar 27.1 g

MARY BERRY'S LEMON MERINGUE CUPCAKES



Mary Berry's lemon meringue cupcakes image

Mary Berry's lemon meringue cupcakes have a lemon curd centre with a swirly meringue top to make a classy and irresistible addition to afternoon tea. For this recipe you will need an electric hand whisk.

Provided by Mary Berry

Categories     Cakes and baking

Yield Makes 12 cupcakes

Number Of Ingredients 10

100g/3½oz baking spread or softened unsalted butter
150g/5½oz self-raising flour
150g/5½oz caster sugar
3 tbsp full-fat milk
2 free-range eggs
1 unwaxed lemon, finely grated zest only
7g freeze-dried strawberries (available in large supermarkets), to decorate
lemon curd
2 free-range egg whites
100g/3½oz caster sugar

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tray with cases.
  • Put the sponge ingredients into a bowl and whisk using an electric hand whisk until light and fluffy. Spoon the mixture evenly between the cases. Bake for 18-20 minutes or until golden-brown, risen and springy to the touch. Set aside to cool completely.
  • Cut a deep circle in the centre of each cake (about the width of a £2 coin) and pull out a walnut size of sponge to leave a hole. Spoon 1 teaspoon lemon curd into each hole, making sure the curd is level with the top.
  • To make the meringue, whisk the egg whites in a large bowl with an electric hand whisk until stiff. Gradually add the sugar as you continue whisking on full speed, until you have a stiff glossy mixture. Spread or pipe on the top of each cupcake and sit back in their tins.
  • Use a chef's blowtorch to brown the meringues or slide the tray under the grill. Watch carefully and remove when golden-brown.
  • Sprinkle with the freeze-dried strawberries.

LITTLE LEMON MERINGUE PIES



Little Lemon Meringue Pies image

These whimsical pies are elegant and perfectly-textured -- they've got a buttery, crisp-tender crust that'll stand up to tangy-creamy curd, and the meringue holds its shape even overnight!

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 6 servings

Number Of Ingredients 16

6 tablespoons unsalted butter, at room temperature
3 tablespoons sugar
Pinch fine salt
1 large egg yolk
3/4 cup all-purpose flour, plus more for flouring
1 teaspoon sour cream or yogurt
Nonstick cooking spray, for spraying the muffin liners
1/3 cup sugar
1 tablespoon cornstarch
4 large egg yolks
2 tablespoons freshly squeezed lime juice (about 1 lime)
1 tablespoon finely grated lemon zest plus 1/4 cup fresh lemon juice
3 tablespoons cold unsalted butter, cubed
1/4 cup egg whites (about 2 large eggs)
1/4 teaspoon cream of tartar
Pinch fine salt

Steps:

  • Beat the butter in a medium bowl with an electric mixer on medium-high speed until smooth. Add the sugar and salt and continue to beat until evenly combined. Scrape down the sides of the bowl, then beat in the egg yolk. Add half of the flour, beating until just crumbly. Scrape down the bowl again; add the remaining flour and the sour cream, beating just until the dough is evenly moistened. Turn the dough out onto a lightly floured work surface and knead lightly to bring it together.
  • Roll the dough between 2 generously floured sheets of waxed or parchment paper into a circle about 1/4-inch thick. Refrigerate for 1 hour.
  • Cut out six 4 1/2-inch rounds using an inverted bowl or round cookie cutter. Place a round in each cup of a nonstick standard 6-cup muffin tin and use a small shot glass or your fingers to press each round into the corners and about halfway up the sides for a snug fit. Freeze the dough in the muffin tin for 15 to 30 minutes.
  • Position a rack in the lower third of the oven and preheat to 325 degrees F. Spray the outside of 6 standard muffin liners with cooking spray and place 1 on top of each dough cup. Fill with dried beans or pie weights. Bake until the crusts are just brown around the edges, 25 to 30 minutes. Cool for about 1 minute; then carefully remove the muffin liners and baking beans. Return the muffin tin to the oven and continue baking until the crusts are cooked through and evenly browned, 15 to 20 minutes more. Cool slightly, then carefully remove the crusts from the muffin tin and cool completely on a rack.
  • Combine the sugar, cornstarch and egg yolks in a nonreactive saucepan. Cook over medium-low heat, whisking constantly, until the mixture is smooth and the sugar dissolves, about 1 minute. Add the lime juice and lemon zest and juice and continue to cook, whisking constantly, until the mixture is as thick as sour cream and is just about to simmer, 3 to 4 minutes. (Take care to stir into the sides of the saucepan so that all the curd thickens evenly.)
  • Strain through a fine-mesh strainer into a bowl. Whisk in the butter a little at a time, until smooth. Stir occasionally until cool. (Setting the bowl in a larger bowl of ice will speed this up.). Fill each tartlet with 1 1/2 tablespoons of the cool lemon filling.
  • Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk together the sugar, egg whites, cream of tartar and salt in the bowl by hand. Set the bowl above the boiling water and heat, whisking, until the mixture is hot to the touch (135 degrees F) and the sugar dissolves, 1 to 2 minutes. Transfer the bowl to the mixer fitted with the whisk attachment and beat the whites at medium-high speed until they hold soft peaks. Increase the speed to high and continue to beat to make a stiff, cool meringue, about 10 minutes. Dollop or pipe on top of the filling.
  • Just before serving, brown the merinque with a kitchen blow torch. (Alternatively, preheat the broiler to high. Set the pies on a baking sheet and place under the broiler until the meringue is evenly toasted, about 2 minutes.) Serve immediately or refrigerate until ready to serve.
  • For Busy Bakers:
  • They can be refrigerated for up to 2 days These also freeze wonderfully! They can be assembled and frozen up to 1 week in advance. Defrost for 20 minutes before broiling the tops and serving.
  • To make ahead in stages:
  • - The crusts can be made, baked and frozen up to 2 weeks.
  • - The curd can be made up to 3 days in advance and refrigerated.
  • - The meringue can be made up to 1 day in advance and refrigerated.

LEMON MERINGUE CUPCAKES



Lemon Meringue Cupcakes image

These cheerful nibbles are inspired by Martha's signature lemon meringue pie. Martha made this recipe on Martha Bakes episode 308.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 24

Number Of Ingredients 11

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk
Lemon Curd for Lemon Meringue Cupcakes
Seven-Minute Frosting for Lemon Meringue Cupcakes

Steps:

  • Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
  • With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
  • Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  • To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.

LEMON MERINGUE CUPCAKES



Lemon Meringue Cupcakes image

Classic lemon meringue pie inspired these gorgeous little cupcakes. The tangy treats hide a surprise lemon pie filling and are topped with fluffy toasted meringue. Make them for your next special gathering. -Andrea Quiroz, Chicago, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 10

1 package lemon cake mix (regular size)
1-1/3 cups water
1/3 cup canola oil
3 large eggs, room temperature
1 tablespoon grated lemon zest
1 cup lemon creme pie filling
MERINGUE:
3 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/2 cup sugar

Steps:

  • In a large bowl, combine the cake mix, water, oil, eggs and lemon zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with pie filling. Push the tip into the top of each cupcake to fill., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pipe over tops of cupcakes., Bake at 400° for 5-8 minutes or until meringue is golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 176mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

LEMON MUFFINS



Lemon Muffins image

Grated lemon peel adds flavor to this basic muffin recipe for citrus-accented homemade muffins you can achieve quickly and easily.

Provided by Jenn Hall

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
1 tablespoon grated lemon zest
½ teaspoon salt
¾ cup milk
⅓ cup vegetable oil
1 egg

Steps:

  • Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
  • In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
  • Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 25.3 g, Cholesterol 16.7 mg, Fat 7 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 200.2 mg, Sugar 9.1 g

LEMON MUFFINS



Lemon Muffins image

Wake up your taste buds with these tangy-sweet lemon muffins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h55m

Yield Makes 12

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1 cup sugar, plus more for sprinkling (optional)
2 large eggs, room temperature
1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice
1/4 cup whole milk, room temperature
1 stick unsalted butter, melted and cooled

Steps:

  • Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined.
  • Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

LEMON MERINGUE SURPRISE CUPCAKES



Lemon Meringue Surprise Cupcakes image

Surprise your guests with these wonderful lemon meringue cupcakes that are made using Betty Crocker™ Super Moist™ cake mix - a delicious dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 24

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ lemon cake mix
Water, vegetable oil and whole eggs called for on cake mix box
1 jar (10 to 12 oz) lemon curd
1 cup sugar
1/4 cup water
1/8 teaspoon salt
3 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and whole eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely. With end of wooden spoon handle, make deep, 3/4-inchwide indentation in center of top of each cupcake, not quite to bottom. Spoon lemon curd into resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off one bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
  • Increase oven temperature to 450°F. In 1-quart saucepan, mix sugar, 1/4 cup water and the salt. Cook over medium heat, stirring just until sugar dissolves. Heat to boiling. Boil about 8 minutes, without stirring, to 238°F on candy thermometer; remove from heat. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Pour hot sugar syrup in thin stream over egg whites, beating until stiff peaks form. Beat in vanilla. Spoon meringue into decorating bag fitted with open #6 tip. Pipe meringue onto cupcakes. Place cupcakes on cookie sheet. Bake 2 to 4 minutes or until lightly browned.

Nutrition Facts : Calories 154, Carbohydrate 34 g, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg

EASY LEMON MUFFINS



Easy lemon muffins image

Bake a batch of these easy muffins, drizzled with a tangy lemon icing, using an all-in-one method. They're great for elevenses or whenever you need a sweet treat

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert, Treat

Time 45m

Yield Makes 6-8

Number Of Ingredients 9

100g unsalted butter , softened
100g caster sugar
2 eggs , beaten
115g self-raising flour
¼ tsp baking powder
2 lemons , zested and juiced
100g yogurt
150g icing sugar
1 lemon , juiced

Steps:

  • Line a muffin tin with large muffin cases. Heat the oven to 180C/160C fan/gas 4. Tip all the ingredients in a large bowl and mix until smooth using a wooden spoon or an electric whisk. Spoon tablespoons of the batter into the muffin cases until they're three-quarters full (you can make up to 8, depending on the case size). Bake for 30 mins or until a skewer comes out clean. Leave on a cooling rack to cool completely.
  • Meanwhile, make the icing. Sieve the icing sugar into a bowl and gradually add lemon juice until you have a thick but pourable icing - you may not need all of the juice. Drizzle over the cooled muffins and serve.

Nutrition Facts : Calories 399 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

LEMON MERINGUE CUPCAKES



Lemon meringue cupcakes image

These mini meringues will bring a touch of zing to your party, and can be made one day ahead for extra ease

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 40m

Yield Makes 12

Number Of Ingredients 6

200g caster sugar
100g softened butter
2 eggs , plus 2 egg whites
zest 2 lemons , plus 2-3 tbsp lemon juice
100g self-raising flour
4 tbsp lemon curd

Steps:

  • Heat oven to 180C/160C fan/gas 4. Beat half the sugar and all the butter until pale, then add whole eggs, one by one, beating in well each time. Stir in the zest and a squeeze of lemon juice, then fold in flour. Check the batter's consistency; it should softly drop off the end of a spoon. Add more lemon juice if it's a bit stiff.
  • Line a 12-hole bun tin with cake cases and put 1 large tbsp mix in each. Smooth then make a little dip in the centre. Spoon 1 tsp lemon curd into each dip and cover with 1 tbsp cake mix. Bake for 10 mins.
  • Meanwhile, place the egg whites into a clean bowl, whisk until stiff peaks form, then whisk in the rest of the sugar a tbsp at a time. Keep whisking until the mixture looks glossy and has thickened a little, like shaving foam. Spoon the mixture into a freezer bag and snip off the end to leave a hole with a 1.5cm diameter.
  • Take the cakes out of the oven - tops should be very pale and just firm - then pipe meringue all over the cakes. Return to the oven for 10-15 mins until the cakes are cooked through and meringue lightly browned. Can be made 1 day ahead.

Nutrition Facts : Calories 187 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 20 grams sugar, Protein 3 grams protein, Sodium 0.28 milligram of sodium

LEMON MERINGUE CUPCAKES



Lemon Meringue Cupcakes image

If you love lemon meringue pie, don't hesitate to bake a batch of these fabulous filled cupcakes.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 24

Number Of Ingredients 14

2 1/3 cups Gold Medal™ all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
1 1/4 cups sugar
3 eggs
2 tablespoons grated lemon peel
1 teaspoon vanilla
2/3 cup milk
1 jar (10 to 12 oz) lemon curd
4 egg whites
1/4 teaspoon cream of tartar
1 1/2 teaspoons vanilla
2/3 cup sugar

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups; spray paper cups with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside.
  • In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add 1 1/4 cups sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
  • Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  • By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom. (Wiggle end of spoon in cupcake to make opening large enough.)
  • Spoon lemon curd into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
  • Increase oven temperature to 450°F. In medium bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until soft peaks form. Gradually add 2/3 cup sugar, 1 tablespoon at a time, beating continuously until stiff peaks form and mixture is glossy. Frost cupcakes with meringue; place on cookie sheet. Bake 2 to 3 minutes or until lightly browned.

Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 24 g, TransFat 0 g

More about "lemon meringue muffins recipes"

LEMON MERINGUE MUFFINS – PRESERVING GOOD STOCK
2020-06-26 Sharing a seriously fun love for food... Facebook Instagram Pinterest. Menu
From preservinggoodstock.com


LEMON MERINGUE CUPCAKES! - JANE'S PATISSERIE
2015-06-16 Cream together the butter and caster sugar until light, fluffy and smooth. Add in the eggs, self raising flour and lemon zest and beat again until smooth. Spoon you cupcake mix into your cupcake cases and bake in the oven for 18-22 minutes or until cooked through. Leave the cupcakes to cool on a wire rack.
From janespatisserie.com


LEMON MERINGUE MUFFINS | RECIPE | DESSERTS, BAKING, LEMON DESSERTS
Lemon Meringue Muffins. 20 ratings · 50 minutes · Vegetarian · Makes 1 dozen. Taste of Home. 2M followers . Köstliche Desserts. Lemon Desserts. Lemon Recipes. Sweet Recipes. Meringue Desserts. Ham Recipes. Holiday Desserts. Delicious Recipes. Bread Recipes. More information.... Ingredients. Produce. 1 tbsp Lemon, zest. Refrigerated. 2 Egg whites, large. 2 …
From pinterest.com


MINI LEMON MERINGUE TARTS - A BAKING JOURNEY
2021-06-13 Gently slide the pastry inside the mini muffin tin and press on the bottom/edges to remove any air bubbles. Dock the pastry (poke the bottom with a fork) then place back in the fridge to rest for at least 1 hour, or up to 24 hours. Preheat your oven on 160'C/325'F and place the pastries in the freezer in the meantime.
From abakingjourney.com


LEMON MERINGUE MUFFINS RECIPE - FOOD NEWS
In the meantime, melt the sugar and lemon juice in a small pot and bring to the boil and boil for 2 minutes. When the muffins are baked, remove from the muffin pan and pour some syrup over each muffin. Cool completely. To make the Italian Meringue, follow THIS RECIPE. Scoop the meringue mixture into a piping bag and pipe onto the cooled muffins.
From foodnewsnews.com


LEMON MERINGUE MUFFINS - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


CLASSIC LEMON MERINGUE PIE | RICARDO
Bring to a boil over medium heat, stirring constantly until it thickens (the preparation must reach a boil to allow the starch to thickens). Reduce the heat and cook for 1 minute. Remove from the heat and set aside 75 ml (1/3 cup) of this mixture for the meringue. In a bowl, combine the egg yolks, butter and lemon juice with a whisk.
From ricardocuisine.com


LEMON-FILLED MERINGUE CUPCAKES - RICARDO
Using an apple corer, make a small well in the middle of each cupcakes without piercing the bottom, removing the equivalent of 15 ml (1 tablespoon) of cake. Fill with lemon curd. Using a pastry bag fitted with a fluted tip, frost the cupcakes with rosettes of meringue-shaped peaks. Using a welding torch or under the broiler, quickly brown the ...
From ricardocuisine.com


LEMON MERINGUE CUPCAKES - KING ARTHUR BAKING
Instructions. Preheat the oven to 400°F and line a 12-cup cupcake or muffin pan with paper liners; spritz the liners lightly with cooking spray. To make the cupcakes: Place the following in the bowl of your mixer: the cake flour, baking powder, salt, baking soda, sugar, butter, egg, vanilla and lemon oil. Add 1/3 cup (76g) of the buttermilk.
From kingarthurbaking.com


THE BEST LEMON MUFFINS | PRETTY. SIMPLE. SWEET.
2018-05-11 Preheat oven to 220C/425F degrees. Butter 12 muffin cups or line them with liner papers. In a large bowl sift together flour, baking powder, baking soda and salt and mix in the sugar and lemon zest. In a medium bowl, whisk the eggs with the yogurt, melted butter, lemon juice and vanilla extract just until combined.
From prettysimplesweet.com


BANANA MERINGUE MUFFINS RECIPES
Divide batter evenly among the muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Nutrition Facts : Calories 196.1 calories, Carbohydrate 30.7 g, Cholesterol 29.1 mg, Fat 7.4 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.6 g, Sodium 286.1 mg, Sugar 15.1 g
From recipes.servegame.org


LEMON MERINGUE CUPCAKES | BAKING MAD
100g Butter (unsalted) (softened) 100g Billington's Unrefined Golden Caster Sugar. 1 Vanilla pods (seeds scraped out using a sharp knife) 2 Egg (s) (free range) 100g Self-raising white flour. 1 Lemon zest. 3 tbsp Candied lemon zest ( (from specialist cake decorating shops)) 75g Lemon curd (from recipe above)
From bakingmad.com


LEMON MERINGUE MUFFINS | SNACK RECIPES, MUFFIN RECIPES, BAKING
Dec 14, 2011 - These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio Pinterest
From pinterest.com


LEMON MERINGUE MUFFINS
Directions Preheat oven to 350°. In a large bowl, cream butter and 2/3 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
From crecipe.com


PERFECT LEMON MUFFINS - THE VIEW FROM GREAT ISLAND
granulated sugar. unsalted butter. large eggs. vegetable oil. buttermilk. baking powder, baking soda, and salt. lemon extract ~ optional. *We know from science that one of the main ways we experience flavor in our food is through our nose, and these muffins don’t skimp in the aroma department. Lemons are famous for the heady oils in their ...
From theviewfromgreatisland.com


LEMON MERINGUE MUFFINS RECIPE: HOW TO MAKE IT | TASTE …
These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio …
From stage.tasteofhome.com


LEMON MERINGUE MUFFINS - RECIPES - ABC RADIO
2010-06-07 220g self raising flour. 150g castor sugar. 1 egg and 1 yolk. 180ml milk. 1/2 tsp vanilla essence. 100g unsalted butter, melted. 200ml lemon curd/butter. 2 egg whites
From abc.net.au


CELEBRATING SPRING WITH LEMON MERINGUE MUFFINS AND
In a separate bowl, sift together the flour, baking soda, baking powder and salt. Add the flour mixture in thirds to the bowl of the mixer, using the lower speed. Using a ice cream scoop, fill each prepared muffin cup 3 quarters of the way full. Bake for about 17 - 18 minutes, until a toothpick comes out clean.
From cookinginstilettos.com


LEMON MERINGUE MUFFINS | COMMUNITY RECIPES | NIGELLA'S RECIPES ...
Bake for 5 minutes until meringue is crisp and golden. Preheat the oven to 200C or gas mark 6. Place 12 muffin cases in tray. Sieve flour, stir in superfine sugar, then make a well in the middle. In separate bowl, place egg, egg yolk, pinch of salt and beat together, stir in milk, vanilla and butter, Pour the egg mixture into well and stir ...
From nigella.com


LEMON MERINGUE MUFFINS - LAKELAND BLOG
Preheat the oven to 200°C/Gas 6. Place a paper muffin case into each of the 12 holes of the tin. Sift the flour, salt and baking powder into a large mixing bowl. Stir in 120g caster sugar. Separate 2 eggs and put the whites to one side in a large grease-free bowl. Beat together the egg yolks with the remaining whole egg, then mix in the milk ...
From blog.lakeland.co.uk


JUMBO BAKERY STYLE MEYER LEMON CRUMB MUFFINS WITH MEYER …
2021-01-29 Let cool in the muffin pan for 20 minutes and then carefully remove the muffins to cool completely on a wire rack. If adding the icing drizzle, whisk together the powdered sugar and lemon juice then drizzle over the cooled muffins with a fork. These keep well in an airtight container at room temperature for a few days.
From pineappleandcoconut.com


LEMON MUFFINS | AMERICAN RECIPES | GOODTOKNOW
2021-09-08 Preheat oven to Mark 4, 180°C, 350°F. Lightly grease a 12-hole muffin tin. Cream together sugar and butter until light and fluffy. Pour in egg a little at a time, add 1tbsp of flour with each addition and beat well. Beat in remaining flour with lemon rind and juice, mixing well. Half-fill each mould with mixture and level the surface.
From goodto.com


LEMON MERINGUE CUPCAKES | GOODCOOK RECIPES
Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake wrappers. Set aside. In a large bowl or stand mixer, cream together sugar and butter until light and fluffy. Add eggs and egg yolk beat until very mixture is very light and fluffy. Add flour, baking powder, sour cream, vanilla, and lemon zest.
From goodcook.com


MUFFIN TIN LEMON MERINGUE TARTS - THERESCIPES.INFO
Muffin-Tin Lemon Meringue Tarts Recipe - PureWow. 1. Make the Crust: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg and vanilla; mix to combine. Scrape the bowl well. 2. Add the flour, baking powder and salt; mix to combine.
From therecipes.info


LEMON CUPCAKES WITH MERINGUE FROSTING! - LIFE LOVE AND SUGAR
2017-03-29 Using the whisk attachment, beat the egg white mixture on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. 13. To put the cupcakes together, use a cupcake corer (or a knife) to cut a hole in the center of the cupcakes. 14. Fill the center of the cupcake with lemon curd. 15.
From lifeloveandsugar.com


LEMON MUFFINS RECIPE | COOKING WITH NANA LING
2021-09-03 Pre-heat oven to 220 degrees celsius (fan-forced). Sift flour into large mixing bowl. Add sugar, coconut and lemon myrtle and stir to combine. Add remaining muffin ingredients, and stir gently to combine. Don't over-stir. Prepare muffin tin by greasing well or spraying with oil. Spoon mixture into tins, and place into oven.
From cookingwithnanaling.com


LEMON MERINGUE CUPCAKES | "JIFFY" MIX
Step 6. For meringue, combine egg whites and cream of tartar whipping until thickened. Slowly add sugar and whip until stiff peaks form. Pipe on cupcakes. Bake …
From site.jiffymix.com


THE MOST LEMONY LEMON MUFFIN RECIPE | KITCHN
2020-01-21 Heat the oven to 375°F. Prepare a 12-cup muffin pan with liners or by greasing the cups. Whisk the flour, sugar, sesame seeds (if using), baking powder, and …
From thekitchn.com


LEMON MERINGUE MUFFIN - PURATOS
2020-01-10 Method. 1. Cake Batter. Mix all the ingredients except the Smoobees for 2 minutes on low speed and 2 minutes on medium speed with a flat beater. Mix the smoobees for 1 minute on slow speed, Pipe 110 gr of the batter in a muffin cup, sprinkel some Smoobees on top of the muffin. Bake for approximately 35 minutes at 170°C.
From puratos.com


LEMON MERINGUE CUPCAKES - SWEET AND SAVORY MEALS
2020-07-22 Preheat oven to 375 degrees. In a medium bowl, beat butter and sugar until light and fluffy. Beat in the eggs one at a time, add lemon juice, baking powder, and salt. Add cupcakes liners to a muffin pan. Divide the batter between 12 cupcake liners. Bake for 15-16 minutes or until the center of the cupcakes firms up.
From sweetandsavorymeals.com


LEMON MERINGUE CUPCAKES - COOKING CLASSY
2013-06-19 Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt for 30 seconds. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together sugar, butter and lemon zest on medium-high speed until pale and fluffy, about 4 minutes. Blend in vegetable oil.
From cookingclassy.com


LEMON MERINGUE CUPCAKES RECIPE - LIFEMADEDELICIOUS.CA
2014-08-20 Steps. 1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups; spray paper cups with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside. 2. In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add 1 1/4 cups sugar, about 1/4 cup at a time, beating ...
From lifemadedelicious.ca


LEMON MERINGUE MUFFINS | RECIPE | LEMON DESSERTS, DESSERTS, BAKING
Apr 18, 2019 - These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio Pinterest
From pinterest.ca


LEMON MERINGUE CUPCAKES RECIPE ~ BARLEY & SAGE
2021-05-04 How to Make Lemon Cupcakes. Preheat the oven to 350°F and line a 12 cup muffin pan with cupcake liners. Whisk the cake flour, baking powder, and salt together in a large bowl. In a separate bowl, whisk the melted butter, sugar, eggs, lemon zest, and lemon extract together until combined. Stir in about half of the flour mixture.
From barleyandsage.com


LEMON MERINGUE MUFFINS — BONNIE DOES FOOD
2021-02-07 A moist and tender crumbed muffin, filled with a zingy lemon curd, topped with a toasted meringue outside. If lemon meringue pie and muffins had a baby this is what you’d get! A moist and tender crumbed muffin, filled with a zingy lemon curd, topped with a toasted meringue outside. If lemon meringue pie and muffins had a baby this is what you’d get! 0 ...
From bonniedoesfood.com


Related Search