Lemon Meringue Tea Cakes

Semi-homemade on Food Network

Lemon Meringue Tea Cakes
Lemon Meringue Tea Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 1

    (18-ounce) box lemon cake mix

  • 1

    (8-ounce) container cool whip

  • 1

    egg white plus 1 cup egg whites

  • 2

    cups milk

  • 2

    (3.4-ounce) packages instant lemon pudding mix

  • 2

    tablespoons sugar

  • 1/2

    teaspoon cream of tartar

  • 1

    lemon, zested

  • Read more at: http://www.foodnetwork.com/recipes/beks-lemon-meringue-tea-cakes-recipe/index.html?oc=linkback

Directions

Preheat oven to 350 degrees F. Mix the cake mix with the container of cool whip and add 1 egg white. Spray a muffin tin with nonstick spray. Scoop 1 tablespoon of mixture into each tin. Flour your hands or the back of a spoon and press dough, flattening it like a pie crust. Bake for 8 minutes. Remove from oven and allow to cool before removing from pan. Mix the 2 cups of milk with the 2 packages of pudding mix. Mixture should be thick. Add 1 tablespoon of pudding mix on top of each cake and spread. Raise temperature of oven to 425 degrees F. Beat the remaining 1 cup of egg whites until soft peaks form, then add sugar and cream of tartar. Mix until stiff peaks form. Fold in the zest of 1 lemon. Spread or pipe 1 tablespoon of meringue on top of each cake. Cover the top completely. Bake at 425 degrees F until tips are slightly golden, about 3 minutes.

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