These delicious treats have a surprise lemon pie filling — perfect for your Thanksgiving dessert table!

Lemon Meringue Cupcakes

Ingredients

1 regular size package lemon cake mix
1-1/3 cups water
1/3 cup canola oil
3 large eggs
1 tablespoon grated lemon peel
1 cup lemon creme pie filling
Meringue:
3 large egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar

Directions

~In a large bowl, combine the cake mix, water, oil, eggs and lemon peel; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

~Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18 to 22 minutes (or until a toothpick inserted near the center comes out clean).

~Cut a small hole in the corner of a plastic bag; insert a very small tip. Fill with pie filling. Push the tip into the top of each cupcake to fill.

~In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pipe over tops of cupcakes.

~Bake at 400° for 5-8 minutes (or until meringue is golden brown). Cool for 10 minutes before removing from pans to wire racks to cool completely.

~Store in an airtight container in the refrigerator.

~Makes two dozen.