Too Much Lemon Lemon Meringue Cupcakes
I used the zest and juice of 3 large lemons for this recipe, half for the batter, half for the lemon curd.
You can use store-bought meringue and lemon curd if you're short on time, but I had made them from scratch earlier.
Meringue absorbs moisture from the lemon curd very quickly, and becomes soft and creamy. If you want it to stay crispy, place the cookies just before serving.
Reynolds® parchment can be used for easier cleanup/removal from the pan.