Lemon Meringue Cupcakes

My mom loves Lemon Meringue. This recipe isn't your classic Lemon Meringue, but it may be something she'd enjoy. Now, if I didn't live 12 hours away I might make her a batch for Mother's Day.

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INGREDIENTS

lemon cake mix (18 oz box)

8 oz Cool Whip

1 egg white, plus 1 cup egg whites

2 cups milk

2 pkgs (3.4 oz) instant lemon pudding mix

2 Tbsp sugar

1/2 tsp cream of tartar

1 lemon, zested

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DIRECTIONS

1. Preheat oven to 350 F. Spray muffin tin with nonstick spray.

2. Mix together cake mix, Cool Whip and 1 egg white. Spoon 1 Tbsp of mix into each muffin tin. Press into the bottom of the tin as you would a pie crust. Bake for 8 minutes. Remove from oven and allow to cool before removing from pan and placing onto a cookie sheet.

3. Mix 2 cups milk and 2 pkgs pudding together, mixture will be thick. Add 1 Tbsp pudding mix onto each cake and spread.

4. Raise oven temp to 425 F.

5. 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 Tbsp of meringue on top of each cake. Cover the top completely. Bake until tips are slightly golden, about 3 minutes.

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recipe source: FoodNetwork