Recipe courtesy of Rebecca Anderson

Bek's Lemon Meringue Tea Cakes

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  • Level: Intermediate
  • Total: 41 min
  • Prep: 15 min
  • Inactive: 15 min
  • Cook: 11 min
  • Yield: 24 tea cakes
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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


  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Mix the 2 cups of milk with the 2 packages of pudding mix. Mixture should be thick.
  4. Add 1 tablespoon of pudding mix on top of each cake and spread.
  5. Raise temperature of oven to 425 degrees F.
  6. 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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