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Lemon Meringue Cupcakes

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

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  • MS12369420
    21 SEP, 2017
    How long will the cupcakes remain fresh. I need to bake them one day and serve the next evening.
    Reply
  • annakarenina
    8 SEP, 2013
    I used all whole wheat flour and I made the meringue with the egg whites and cream of tartar. I don't have a torch so I used the broiler. Love them!
    Reply
  • lgi
    27 AUG, 2013
    This recipe is perfection, I have made these cupcakes about 15 times and never failed yet. I've had friends request these for their birthdays and my work Christmas Party last year. Thank You Martha !! These a scrumdidiliumptious :)
    Reply
    • sallyanna69315091
      1 JUN, 2017
      Why does roseheart1 feel the need to tell others what to say or not to say? Especially in reply to such a nice, positive comment ...
    • roseheart1
      29 MAY, 2017
      Please don't say something so silly!
  • Dad n Kids
    20 MAY, 2012
    The kids and i followed your recipe and realised once it was in the oven we noticed that your recipe does not mention about the salt and baking powder. :( the cupcakes never rose :( Please fix the recipe so that others don't suffer the same fate as our family. thanks. From (dad, and the kids)
    Reply
  • angelabuck76
    30 MAR, 2012
    This is a wonderful recipe! I love the use of buttermilk; gives the cupcakes a wonderful tang. Pairs well with the lemon! I used Meyer lemons and the flavor of the lemon curd was outstanding. Everything turned out just like the recipe said. You have to follow it to a T, though. The frosting was perfect as well, but took a little bit longer than 7 minutes. Just follow the directions and they will turn out perfectly!
    Reply
  • peachx2
    30 OCT, 2011
    The cakes were great. Not too sweet. The meringue came out wonderful. I had a lot of trouble with the lemon curd and wound up using a jarred lemon curd. It still hasn't set and it's been a whole 24 hours.
    Reply
  • mommasmurf50
    29 AUG, 2011
    wondering can you use egg whites.. instead of whole eggs? For people with high cholesterol
    Reply
  • jessiebeeley
    25 JUL, 2011
    This recipe looks amazing!
    Reply
  • MS12353177
    10 JUL, 2011
    It is fun to watch and not know the recipes delicious and I'm a big fan of your thank Martha
    Reply
  • COOKIELOVERFHAI
    6 MAR, 2011
    Made these cupcakes yesterday and my family and i LOVE them... Eventhough it took me nearly a whole day, it was definitely worth the hard work.... :D I must make them again!!!!
    Reply

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