LEMON MERINGUE TEA CAKES

These cute little tea cakes are perfect for an afternoon tea with girlfriends, or just a small treat for yourself when you're trying to watch your sugar intake.

The cakes have just the right amount of tartness for this little treat.  Enjoy!

LEMON MERINGUE TEA CAKES

Makes:  24 mini tea cakes
Prep:  30 minutes
Cooking Time:  11 minutes

Ingredients:

1 box of lemon cake mix
1  8oz. cool whip - refrigerated not frozen
1 egg white plus 1 cup of egg whites
1 cups milk
2  4-serving instant lemon pudding
2 Tablespoons of sugar
1/2 teaspoon of cream of tartar
1 fresh lemon, zested  (optional)

Directions:

Preheat your oven to 350 degrees.

Mix the cake mix with the cool whip and add 1 egg white.  Spray your mini muffin tin with cooking spray, and fill each with 1 Tablespoon of the cake mixture.  With floured hands or the back of a spoon, flatten the dough on the bottom and up the sides just a bit.  Bake for 8 minutes, remove from the oven and let cool before removing them from the pan.

Mix the pudding mix with the milk for about 2 minutes or until thick.  Add 1 Tablespoon of the pudding to each cake round and spread it to the edges.

Put your oven on 425 degrees.

Beat the remaining eggs whites until soft peaks are formed, add the sugar and cream of tartar.  Continue mixing until stiff peaks form.  If you are using the lemon zest, fold that in now, do not use your mixer to fold in the zest.  Spread 1 Tablespoon of the meringue on top of each cake, being sure to cover the top completely.  Bake at 425 degrees for about 3 minutes or until slightly golden.  Watch them carefully as they brown quickly.

Now sit back and enjoy your tasty little treat!


Need a scale that's reliable for weighing all your kitchen needs? 

Try this very reliable scale for the best results.