Lemon Meringue Muffins

These muffins taste like a favorite pie. The meringue adds a unique flavor.


12 servings


6 tablespoons butter, softened
1 cup granulated (white) sugar, divided
2 eggs
1/2 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1/4 teaspoon lemon extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 egg whites


Preheat oven to 350°F (177°C). Prepare a muffin pan by placing baking cups in the cavities or by coating the cavities with Pan Release or baking spray with flour.

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. Beat in yogurt, lemon juice, peel 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 for 17 to 19 minutes or until toothpick inserted in center comes clean. Remove from the oven. Increase oven setting to 400°F (204°C).

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 to 8 minutes longer or until meringue is golden brown. Cool 5 minutes before removing from pan to a wire cooling rack. Serve warm.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 25 minutes


Refrigerate leftovers.

Nutritional Information

Amount per serving: Calories 188, Fat 7 g (Saturated Fat 4 g), Cholesterol 52 mg, Sodium 135 mg, Carbohydrate 28 g, Trace Fiber, Protein 4 g. Diabetic Exchanges: Starch 2, Fat 1.

Recipe Courtesy Of

Nancy Kearney, Massillon, Ohio

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