Bek's Lemon Meringue Tea Cakes

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Looked super cute but taste wasnt there. I like a nice tart bite and expected a very lemony flavor but it was missing entirely. Meringue was off as was the "crust" and I am not quite sure how to adjust the proportions to save it. I think for those who like sweets, skip the meringue and just add coolwhip on top and it will be fine (possibly use pre-made sponge cakes too. For those who want something with the sweet-tart flavor make lemon bars or a real lemon meringue pie for the effort.

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I made these tea cakes for a dinner party I recently had and was so disappointed when I served them to my guests. No one finished them. The cake portion was tasteless...the pudding layer was runny and the meringue was blah! I have made many of Sandra's recipie's in the past which proved to be excellent. This, however was not! I will make certain I read the reviews before making any of Sandra's desserts in the future.

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I followed the instructions precisely for the crusts, baked them for the time instructed, but they turned out gooey and did not hold their shape. I didn't even make the rest of the recipe.

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Do you cool these before eating them, or do you eat them as soon as they come
out of the oven? Also, how do you store left-overs?

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These were excellent...I used the meringue on some and cool whip on some..

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This is my recipe and I have to say it is so easy to make. You can even make a chocolate version. To answer the question of how far ahead to make them, I would say that you can make everything except the meringue a day ahead of time. Make the meringue the day you are serving them.

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I haven't made this yet. Question: How far ahead can I make these? Same day? Day before?

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I made these today for an event and they were gone the instant they were served. Everyone absolutely RAVED about them and asked for the recipe. Even another lady who owns a local catering business asked for the recipe and remarked about how pretty and delicious they were.
I absolutely recommend this recipe!