The classic lemon meringue pie turned cupcake, complete with a crunchy graham cracker crust, super-soft lemon cake, tangy lemon curd, and fluffy, sky-high meringue to top it all off.
*Preferably light corn syrup, but both light and dark will work.
**Having a reliable thermometer is crucial for making meringue. I highly recommend the Thermapen as it's essentially the best of the best when it comes to home kitchen thermometers!
Lemon cupcakes adapted from Noshtastic. Meringue frosting adapted from Cooking Classy
Find it online: https://www.brighteyedbaker.com/lemon-meringue-pie-cupcakes-gf/