Friday, September 28, 2012

Mini Lemon Meringue Tea Cakes

This is kind of a Frankenstein recipe (not my creation) but I took the best from 3 great recipes (crust, lemon filling, and meringue) and it makes for one YUM lemon meringue dessert.

Mini Lemon Meringue Tea Cakes
  • 1 (18-ounce) box lemon cake mix
  • 1 (8-ounce) container cool whip
  • 1 egg white

  • Preheat oven to 350 degrees F.
    directions: 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. Grease your hands or the back of a spoon and press dough, flattening it like a pie crust. Bake for 8 or 9 minutes. Remove from oven and allow to cool before removing from pan. I punched them down after baking and cooling. It made kind of a well in the center to hold the filling.

    1 cup white sugar2 tablespoons all-purpose flour
    • 3 tablespoons cornstarch
    • 1/4 teaspoon salt
    • 1 1/2 cups water
    • 2 lemons, juiced and zested
    • 2 tablespoons butter
    • 4 egg yolks, beaten

    directions: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

    3 egg whites

    • 1/4 teaspoon cream or tartar
    • 1/4 cup sugar
    • (zest of a lemon optional)

    • directions: Beat egg whites with cream of tartar until soft peaks from. Gradually beat in the sugar until stiff. Pipe over filling with a ziplock bag; seal to edge of crust. Bake at 425 for 3 minutes.

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