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impossible lemon meringue mini cakes

(4 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

My love of lemon and meringue inspired me to try a little trick with my friend "Bisquick" - it worked for my Mini pumpkin pie so that was why I decided to try making this recipe using my lemon curd and Bisquick. These little morsels are so good and so easy to make- even though it says impossible in the name- they make a wonderful dessert, that's "impossible" to mess up!

(4 ratings)
yield serving(s)
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For impossible lemon meringue mini cakes

  • MINI CAKES:
  • 1 c
    milk
  • 2 Tbsp
    butter, room temperature
  • 1/4 tsp
    vanilla extract
  • 2 lg
    eggs
  • 1/2 c
    bisquick baking mix
  • 1/4 c
    granulated sugar
  • 3/4 to 1 c
    lemon curd (homemade or store bought)
  • MERINGUE:
  • 2 lg
    egg whites
  • 1/4 tsp
    cream of tartar
  • 1/4 tsp
    orange extract or vanilla extract
  • 3 Tbsp
    granulated sugar

How To Make impossible lemon meringue mini cakes

  • 1
    Preheat oven to 400^. Spray 1 regular 12 count muffin cups with non stick cooking spray. Set aside.
  • 2
    Mini Cakes: Beat all ingredients until smooth, 15 seconds in blender on high or 1 minute with a whisk fast. Pour batter equally into the prepared muffin cups.
  • 3
    Carefully spoon a heaping Tablespoon of the lemon curd(at this point you could use any pie filling you desire)into the center of each cups batter.
  • 4
    Bake in the oven for 25-30 minutes or until the tops are golden and the edges are starting to pull away from the cups. Remove from oven and cool in pan for 15 minutes. Loosen sides with a table knife; remove from pan and place upside down on a foil lined cookie sheet to cool for 10 minutes more. (I loosened them all then flipped them oven with the foil pan on top- like you would an upside down cake.)Leave them upside down on the foil.
  • 5
    Prepare the meringue. Spread meringue on all the cakes on the foil. Bake in the oven for 10-15 minutes until nice and golden on the tips. Remove from oven and cool on the tray. Store in refrigerator any leftovers.Enjoy!
  • 6
    Meringue: Beat together egg whites,cream of tartar, and extract until soft peaks form then add the sugar gradually and beat until stiff peak form. Spread on mini cakes, and bake as directed above.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Impossible Lemon Meringue Mini Cakes:

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