Bek's Lemon Meringue Tea Cakes

Name: Bek's Lemon Meringue Tea Cakes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H11M0.000S
Total time: P0Y0M0DT0H41M0.000S
Yield: 24 tea cakes
Cuisine: american
Ingredients: One 18-ounce box lemon cake mix; One 8-ounce container cool whip; 1 egg white plus 1 cup egg whites; 2 cups milk; Two 3.4-ounce packages instant lemon pudding mix; 2 tablespoons sugar; 1/2 teaspoon cream of tartar; 1 lemon, zested

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Level: Intermediate
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

Ingredients

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One 18-ounce box lemon cake mix

One 8-ounce container cool whip

1 egg white plus 1 cup egg whites

2 cups milk

Two 3.4-ounce packages instant lemon pudding mix

2 tablespoons sugar

1/2 teaspoon cream of tartar

1 lemon, zested

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.