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Lemon Meringue Tarts




Source of Recipe


Pepperidge Farm


List of Ingredients




1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells
1 pkg. (3 oz.) lemon pudding mix
1 tsp. grated lemon peel
2 egg whites
1/4 cup sugar



Recipe



BAKE pastry shells according to pkg. directions.

COOK pudding mix according to pkg. directions for pie filling. Stir in lemon peel. Let cool to room temperature.

SPOON about 1/3 cup pudding into each pastry shell. Preheat oven to 325°F.

BEAT egg whites until frothy using electric mixer at high speed. Add sugar gradually, beating until soft peaks form. Spoon over pudding and spread to edges. Place on baking sheet.

TIP: For Lemon Cream Tarts, substitute sweetened whipped cream or thawed frozen non-dairy whipped topping for egg whites and sugar. Top each filled pastry shell with whipped cream. Garnish with lemon slices, if desired. Serve immediately or cover and refrigerate until serving time.

BAKE for 12 min. or until lightly browned. Let cool.