Bek's Lemon Meringue Tea Cakes
Recipe provided by Rebecca Anderson
- Level: Intermediate
- Yield: 24 tea cakes
- Nutritional Information (per serving, 1 of 24): Calories 162; Total Fat 5g; Saturated Fat 2g; Carbohydrates 28g; Dietary Fiber 0g; Sugar 10g; Protein 3g; Cholesterol 9mg; Sodium 199mg
- Total Time: 41 minutes
- Preparation: 15 minutes
- Rest Time: 15 minutes
- Cooking: 11 minutes
Ingredients
- 1 (18-ounce) box lemon cake mix
- 1 (8-ounce) container Cool Whip
- 1 egg white + 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
Instructions
- Preheat oven to 350F (175C).
- In a bowl, combine the lemon cake mix, Cool Whip, and one egg white. Lightly spray a muffin tin with nonstick spray. Place about 1 tablespoon of the mixture into each muffin cup. Dust your hands or the back of a spoon with flour and gently press the mixture down to form a thin crust. Bake for 8 minutes, then remove and let cool before removing the cakes from the tin.
- Whisk the 2 cups of milk with the instant lemon pudding mixes until thickened.
- Spread about 1 tablespoon of the pudding over each cooled cake.
- Increase oven temperature to 425F (220C).
- Beat the remaining 1 cup of egg whites until soft peaks form. Add the sugar and cream of tartar, then continue beating until stiff peaks form. Gently fold in the lemon zest. Spoon or pipe about 1 tablespoon of meringue onto each cake, fully covering the pudding layer. Bake at 425F for about 3 minutes, or until the meringue tips are lightly golden.
