In a large bowl, combine the cake mix, milk, oil, eggs and lemon peel; beat on low for 30 seconds. Beat on medium for 2 minutes
Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean.
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with pie filling. Push the tip into the top of each cupcake to fill.
In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pipe over tops of cupcakes.
Bake at 400 degrees for 5-8 minutes or until meringue is golden brown. Cool for 10 minutes before removing from pans to wire racks to cool.
Store in an air tight container in the refrigerator.
Find it online: https://livelaughrowe.com/lemon-meringue-cupcakes/