Recipe courtesy of Rebecca Anderson
Episode: Shower Soiree
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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.

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