Lemon Meringue Cupcakes

• 1 (15.25- to 16.5-ounce) package yellow cake mix
• 1 cup milk
• 1/2 cup Land O Lakes Butter, melted
• 4 Land O Lakes Eggs
• 4 teaspoons freshly grated lemon zest
• 3/4 cup purchased lemon curd
• 5 Land O Lakes Eggs (whites only)
• 10 tablespoons sugar
• 5 teaspoons water
• 1/4 teaspoon cream of tartar

1. Heat oven to 350F.
2. Place paper baking cups into 24 muffin pan cups; set aside.
3. Combine cake mix, milk, melted butter and eggs in bowl.
4. Beat at medium speed 2 minutes or until batter is well mixed.
5. Stir in lemon zest.
6. Divide batter evenly among baking cups.
7. Bake 16-18 minutes or until toothpick inserted in center comes out clean.
8. Remove from muffin pans; cool completely.
9. Heat oven to 425F.
10. Spoon 1 teaspoon lemon curd over each cupcake.
11. Place cupcakes back into cooled muffin pans.
12. Prepare meringue by combining egg whites, sugar, water and cream of tartar in heavy 2-quart saucepan.
13. Cook over low heat, beating with whisk, 5-6 minutes or until mixture reaches 160F.
14. Pour into bowl; beat with hand mixer at high speed until stiff peaks form.
15. Spoon meringue into piping bag fitted with large tip.
16. Pipe meringue onto each cupcake creating "beehive" shape.
17. Bake 3-6 minutes or until meringue is lightly browned.

yellow cake, milk, butter, o lakes eggs, freshly grated lemon zest, lemon curd, eggs, sugar, water, cream of tartar

Taken from www.landolakes.com/recipe/3776/lemon-meringue-cupcakes (may not work)