1 box lemon cake mix (Betty Crocker Supermoist)
1 box lemon pudding/pie mix (My-T-Fine)
*graham crackers for garnish
*cream of tartar for meringue
Follow instructions on boxes for Cake and Filling. Have eggs at room temperature.
Meringue topping:
Beat 2 egg whites and 1/4 teaspoon cream of tartar until foamy. Gradually beat in 1/4 cup sugar, beating until soft peaks form.
Cupcakes:
Total cook time: 20 Minutes
Bake for 7 minutes, remove from oven and place 1 teaspoon of lemon pie filling on/in center of cupcake. Spread 1 tablespoon of meringue topping over top of pie filling/cupcake. Continue to bake for another 13 minutes.
Stick graham cracker pieces into cupcakes while still warm.
Variation: After spreading 1 tablespoon of meringue topping over cupcake, sprinkle crushed graham crackers onto the top. Both ways are very attractive.
1 box lemon pudding/pie mix (My-T-Fine)
*graham crackers for garnish
*cream of tartar for meringue
Follow instructions on boxes for Cake and Filling. Have eggs at room temperature.
Meringue topping:
Beat 2 egg whites and 1/4 teaspoon cream of tartar until foamy. Gradually beat in 1/4 cup sugar, beating until soft peaks form.
Cupcakes:
Total cook time: 20 Minutes
Bake for 7 minutes, remove from oven and place 1 teaspoon of lemon pie filling on/in center of cupcake. Spread 1 tablespoon of meringue topping over top of pie filling/cupcake. Continue to bake for another 13 minutes.
Stick graham cracker pieces into cupcakes while still warm.
Variation: After spreading 1 tablespoon of meringue topping over cupcake, sprinkle crushed graham crackers onto the top. Both ways are very attractive.
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