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Bek's Lemon Meringue Tea Cakes Recipe

Bek's Lemon Meringue Tea Cakes

Recipe courtesy Rebecca Anderson

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (48)

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Average Rating:

Total Reviews: 48

Showing 31-40 of 48

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  • on March 13, 2009

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    If anyone has used Sandra lee's reciepes should know that it's semi-home made. so if you use anything that is packaged, then you should follow the direction for that product on the box. Just and FYI!

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  • on March 08, 2009

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    I made them for the family today and it was a HIT!!!!!!
    needs to bake a little longer maybe 10 min. or so . but other than that I just love them.
    THANKS

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  • on March 07, 2009

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    i saw this recipe on t.v and it looks so good, but i don't like lemon. has anyone ever tried it with a different kind of cake? please let me know if you have, you can contact me at mandalee200821@yahoo.com. thanks

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  • on October 24, 2008

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    Maybe it was because of the cake mix I used, but it was very dense and tasted like it was missing something. The meringue's deflated too. I made the chocolate version because my store didn't have lemon. I dusted them with cocoa powder to hide the imperfections. They're just "ok".

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  • on October 17, 2008

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    The cake was very sticky and gooey. I read the reviews before making this recipe; therefore I cooked the cupcakes for about 12 minutes but they still tasted gooey. I tried to pipe the meringue onto the cakes so they would look cute - it was difficult and very messy. I will try these again but bake them longer.

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  • on October 08, 2008

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    I was super excited to try this recipe out! The idea of mixing cool whip to a cake mix is great. But I was dissappointed in the TASTE. It was soo NOT lemony, and I even added lemon extract to the cake batter, pudding, even the meringue! I really disliked the pudding, it was very bland. In the end I just ate one and scraped the meringue and pudding off and just ate the cake. The cake is super moist, though. It took me 10 min. instead of the instructed 8 min. to get them to set right because the first batch were gooey. I do reccommend trying to make a chocolate version and serve it up warm with vanilla ice cream and whipped cream I think that would taste much better. If I ever do make these again, I will use lemon curd (you can fing it by the jams, jellies section in the market instead of the instant pudding.

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  • on August 29, 2008

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    Mine were gooey, and I went on and baked for 10 minutes. They were not the are cakes I was planning, but they ended up to be the BEST cupcakes I have ever made! So light and delicate - melt in your mouth. I will try this recipe again, but love the cupcakes!

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  • on August 25, 2008

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    I'm gonna do a Chocolate version, with chocolate sauce in the center (dash of instant expresso and top with whip cream or ice cream ala Chili's Molten Cake.

    These cups are so versatile!!!

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  • on May 30, 2008

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    Who knew what you would get when you mixed whipped topping and a cake mix??? Something quite delicous is the answer.

    I had the same experience as another viewer with the gooey bottom after I baked it for the specified time. I did not give up though! I put it back in the oven and then let it cool completely before preceeding. The result was outstanding.

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  • on May 19, 2008

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    Bekie.....you are brilliant!! I just LOVE the trick with the cool whip and cake mix!! It doesn't get any easier than that!! I have made these in both Vanilla and Chocolate and I can't keep them on the plate, as they get eaten immediately. We are not big fans of meringue, however a little whip cream on top, with a dusting of chocolate powder is pretty perfect too. Thanks!!

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