Microwave magic: Lemon meringue cupcakes

Slash your baking time by using your microwave to bake these moist and delicious lemon meringue cupcakes.

Microwaves aren’t just for re-heating leftovers! Panasonic Microwaves cut your baking time, allowing you to effortlessly create beautiful and delicious lemon meringue cupcakes.

No special cupcake liners needed here — you can use ramekins or microwave-safe coffee mugs!

Ingredients:

For the cupcakes:

• 1 box (18.25 ounces) lemon cake mix
• 3 large eggs
• 1-1/3 cup water
• 1/2 cup plain yogurt
• 1/3 cup vegetable oil

For the lemon curd:

• 1 cup lemon juice
• 1 cup sugar
• 1/2 cup melted butter (unsalted)
• 3 eggs, lightly beaten
• 3 tablespoons finely grated lemon zest

For the meringue:

• 4 egg whites
• 3/4 cup sugar
• 1/4 teaspoon cream of tartar

Directions:

For the lemon curd:

1. In a microwave-safe bowl, whisk together sugar and eggs. Add lemon juice, lemon zest and butter. Whisk until well combined. Cook in microwave in one-minute intervals, stirring to combine well after each minute. Cook for six to eight minutes, or until thick.
2. Immediately cover bowl with plastic wrap to prevent a film from forming. Cool for one hour. Transfer to an airtight container, and refrigerate for four hours or until firm.

For the cupcakes:

1. Combine all cupcake ingredients together using an electric mixer on medium speed for two minutes.
2. Pour batter into ramekins or microwave-safe coffee mugs (half full) sprayed with cooking spray.
3. Microwave at 80 percent power setting for one and a half minutes per “cupcake,” or when toothpick inserted is removed clean.

For the meringue:

1. Using a blender at medium-high speed, beat egg whites until soft peaks form.
2. Continue to beat, gradually adding sugar and cream of tartar. Beat until stiff peaks form.
3. Spread lemon curd and meringue over cupcakes. Brown meringue under oven broiler if desired.

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