LEMON MERINGUE MUFFINS - Bonita's Kitchen

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and reduces saturated fat.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

cream of tartar

Cream of tartar stabilizes egg whites for meringue.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie sugar alternative.

In a large saucepan add cornstarch, flour, and sugar, then on medium heat slowly add boiling water stirring constantly.

Cook for 2 minutes then add lemon juice, lemon rind, and butter, continue stirring.

Slowly add 1/3 cup hot lemon liquid to your egg yolks then mix well, pour into the saucepan and continue stirring.

After removing from heat, cover with a towel until ready to cut out the middle.

In a small glass bowl, pour room temperature egg whites and start mixing.

When soft peaks start to form, add ½ tsp cold water, then slowly add sugar and cream of tartar, continue mixing until stiff peaks are formed.

Preheat oven to 400°F; bake time 20-25 minutes.

In a large bowl mix together butter, sugar, and vanilla extract until fluffy.

Add two eggs to a small bowl then add to one cup evaporated milk, mix together.

Sift together flour, sea salt, and baking powder and fold into a wet mixture until fluffy.

Pre-grease your muffin pans or put liners in them, scoop ¾ amounts of batter in each one until batter is all used.

Place in a 400°F oven, bake for 20 to 25 minutes or until golden brown.

After baking, place on a rack to cool, cover with cloth for 5 minutes, then scoop out the middle of the muffin about an inch down.

Add lemon filling to each muffin, then top with a big scoop of meringue and put back into the oven for 5 to 10 minutes to brown and cook meringue.

Cooking Techniques

Spice Level:

Allergens