Photo: Bek's Lemon Meringue Tea Cakes Recipe
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
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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By andieste
on April 28, 2013
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This recipe turned out great. Some of the reviews indicated problems. I had no problem. I mixed the crust/cups in the food processor and they came out perfectly. It was a cinch. My guests loved it. It is the perfect recipe for a crowd. I will definitely make it again.
By quiltco_5310175
Strasburg, PA
on August 09, 2012
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People are tough on this recipe b/c it lacks clarity. Maybe those who object to artificial taste can enhance w/lemon juice or extract. Maybe Semi-Home. isn't for you. The premise is that UR going to use short-cuts in your cooking. For a recipe this easy, these Tea Cakes are scrumptious! Some pointers: 1. use mini muffin pans. 2. I used Duncan Hines Lemon Supreme mix. 3. you'll need to use your hands to mix batter. It is VERY sticky! You'll need a bench scraper to get it off your hands. 4. Use Pam spray 1st. Use a 1 T. cookie scoop to get dough in pans. 5. Then I took a shot glass, put bottom in flour, & patted each cake down in tin. 6. It took much longer to bake the cakes. I baked mine 16 mins. 7. Let them cool thoroughly before prying the "poofed" head out. If you've sprayed enough, the rest will come out easily. Must have put too much meringue on, b/c some of mine fell over on their sides..but they were totally delicious! Everyone loved them.
By katzchen
North Augusta, SC
on May 28, 2012
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This recipe was very frustrating to make. The batter is incredibly sticky and difficult to bind together. It is very sweet, and you have to bake it more than 8 min. I did it about 10. My guests loved them, but I probably won't make this one again.
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