This is a sponsored post – All opinions are my own
Spring has sprung and with thoughts of spring, come thoughts of fresh fruits and veggies, sweet treats, grilling in stilettos and refreshing cocktails and sips (and, yes, thoughts of peep toe stilettos and wedge sandals also cross this gal’s mind too).
Growing up, one of those quintessential sweet treats for spring was lemon meringue pie. My mom had a huge love of all things lemon meringue and I knew that once the snow was gone and the winter gear was put away, that the lemon meringue would make its reappearance at the family table. Now – when it comes to making a lemon meringue pie – well – you know my stance on pies. Scares me straight out of my stilettos sometimes. The meringue, the homemade lemon curd, the crust – well – maybe not the crust but you get my drift.
Well – one thing I’m NOT afraid of is a muffin recipe and these Lemon Meringue Muffins just scream spring don’t you think? Inspired by a recipe from Taste of Home, I decided to get a bit nostalgic and finally conquered the meringue fear. Granted I didn’t grab the blowtorch and brulee it but the oven did a fabulous job getting the meringue toasty brown and marshmallowy. The added bonus of the lemon curd in the mixture brought back memories of my mom’s lemon meringue pie and pitchers of iced tea on our back deck when I was in middle school. Good times….