LEMON MERINGUE PIE CUPCAKES ChatGPT a dit : ChatGPT Lemon Meringue Pie Cupcakes – A Tangy, Sweet Delight

Serving: These Lemon Meringue Pie Cupcakes are best enjoyed the same day for the freshest meringue texture.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Allow them to come to room temperature before serving.
Variants
Lime Meringue Cupcakes: Replace the lemon zest and juice with lime for a tropical twist.
Gluten-Free Version: Use gluten-free all-purpose flour in place of regular flour.
Berry Surprise: Add a spoonful of raspberry or strawberry jam under the lemon curd for an extra fruity layer.
Coconut Meringue: Sprinkle shredded coconut over the meringue before toasting for added texture and flavor.
FAQ
Q: Can I use store-bought lemon curd?
A: Yes, store-bought lemon curd is a great time-saver and works perfectly for this recipe.

Q: How do I know when my meringue has stiff peaks?
A: When you lift the beaters, the meringue should hold firm, glossy peaks that don’t collapse.

Q: Can I make these cupcakes in advance?
A: The cupcakes and lemon curd can be made a day ahead, but add the meringue and toast it just before serving for the best results.

Q: Can I skip the meringue and use frosting instead?
A: Absolutely! A cream cheese frosting or whipped cream topping pairs beautifully with the lemon curd.

These Lemon Meringue Pie Cupcakes bring together tangy citrus, tender cake, and silky meringue for a truly unforgettable dessert. Perfect for parties, afternoon tea, or simply treating yourself!