“They aren’t half bad.” That was my husband’s verdict when I made these lemon meringue tea cakes. I know some of you have been wondering where recipe #2 has been staying. I had resolved to try to improve my culinary skills by cooking or baking something new each week and posting the results here. I made a lasagna soup a couple of weeks ago but I hadn’t got around to trying recipe #2. It wasn’t till last night when our friends Fran and Marge were over for supper that I served these lemon meringue teacakes, made from another recipe gleaned from my sister-in-law Linda’s Facebook page. Here’s how to make them.Take a lemon cake mix and add……
8 oz. Cool Whip and one egg white.
Divide the dough among 12 muffin tins sprayed with cooking spray and dusted with a little flour.Bake at 350 for ten minutes and let cool. Make some lemon pudding according to the package directions. Grate in some lemon peel.
Make meringue by beating eggs whites and adding sugar and some more lemon peel. Spoon merigune onto each little cake. Bake in a 425 degree oven for just a couple minutes till meringue is nicely browned.
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