Recipe courtesy of Rebecca Anderson
Episode: Shower Soiree
Save Recipe Print
Bek's Lemon Meringue Tea Cakes
Total:
41 min
Prep:
15 min
Inactive:
15 min
Cook:
11 min
Yield:
24 tea cakes
Level:
Intermediate
Total:
41 min
Prep:
15 min
Inactive:
15 min
Cook:
11 min
Yield:
24 tea cakes
Level:
Intermediate

Ingredients

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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Lemon Cake

Recipe courtesy of Ina Garten

Lemon Meringue Pie

Recipe courtesy of Alton Brown

Lemon Meringue Pie

Recipe courtesy of Marcela Valladolid

Lemon Ice Box Cake

Recipe courtesy of Food Network

Lemon Yogurt Cake

Recipe courtesy of Ina Garten

Lemon Pound Cake

Recipe courtesy of Gale Gand

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Lemon and Raspberry Pound Cake

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword