1 box lemon cake mix (Betty Crocker Supermoist)
1 box lemon pudding/pie mix (My-T-Fine)
*graham crackers for garnish
*cream of tartar for meringue

Follow instructions on boxes for Cake and Filling. Have eggs at room temperature.

Meringue topping:

Beat 2 egg whites and 1/4 teaspoon cream of tartar until foamy. Gradually beat in 1/4 cup sugar, beating until soft peaks form.

Cupcakes:

Total cook time: 20 Minutes

Bake for 7 minutes, remove from oven and place 1 teaspoon of lemon pie filling on/in center of cupcake. Spread 1 tablespoon of meringue topping over top of pie filling/cupcake. Continue to bake for another 13 minutes.

Stick graham cracker pieces into cupcakes while still warm.

Variation: After spreading 1 tablespoon of meringue topping over cupcake, sprinkle crushed graham crackers onto the top. Both ways are very attractive.

Submitted by: Jenn Amabile