Lemon Meringue Tea Cakes

1 box of lemon cake mix
1 8 oz container of cool whip
1 egg white, plus 1 cup egg whites
2 cups milk
2 (3.4oz)packages of instant lemon pudding mix
2 TB sugar
1/2 teaspoon cream tartar
1 lemon zested

Preheat oven to 350
Mix cake mix with the cool whip and add 1 egg white. Spray a muffin tin with nonstick spray. Scoop 1 TB of mixture into each tin. Flour your hands or the back of a spoon and press dough down flat. Bake 8 min. cool
I use min tin

Mix the two cups of milk with the 2 pack of pudding mix it will be thick spoon a teaspoon on each tea cake.

Beat the remaining egg whites until soft peaks form, then add sugar and cream of tartar. Mix until stuff peaks form. Pipe one TB or so on each tea cake with lemon and bake at 425 until the tips are slightly golden. about three minutes
Source: Semi-Homemade | Jun 28 2010
Marlene of Fl.

http://www.nancyskitchen