| Level: | Intermediate |
| Total: | 41 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 11 min |
| Yield: | 24 tea cakes |
Ingredients
- One 18-ounce box lemon cake mix
- One 8-ounce container cool whip
- 1 egg white plus 1 cup egg whites
- 2 cups milk
- Two 3.4-ounce packages instant lemon pudding mix
- 2 tablespoons sugar
- 1/2 teaspoon cream of tartar
- 1 lemon, zested
Instructions
- Preheat oven to 350 degrees F.
- 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. Flour your hands or the back of a spoon and press dough, flattening it like a pie crust. Bake for 8 minutes. Remove from oven and allow to cool before removing from pan.
- Mix the 2 cups of milk with the 2 packages of pudding mix. Mixture should be thick.
- Add 1 tablespoon of pudding mix on top of each cake and spread.
- Raise temperature of oven to 425 degrees F.
- 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 tablespoon of meringue on top of each cake. Cover the top completely. Bake at 425 degrees F until tips are slightly golden, about 3 minutes.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 162 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 0 g |
| Sugar | 10 g |
| Protein | 3 g |
| Cholesterol | 9 mg |
| Sodium | 199 mg |
Reviews
This recipe turned out great. Some of the reviews indicated problems. I had no problem. I mixed the crust/cups in the food processor and they came out perfectly. It was a cinch. My guests loved it. It is the perfect recipe for a crowd. I will definitely make it again.
People are tough on this recipe b/c it lacks clarity. Maybe those who object to artificial taste can enhance w/lemon juice or extract. Maybe Semi-Home. isn’t for you. The premise is that UR going to use short-cuts in your cooking. For a recipe this easy, these Tea Cakes are scrumptious! Some pointers: 1. use mini muffin pans. 2. I used Duncan Hines Lemon Supreme mix. 3. you’ll need to use your hands to mix batter. It is VERY sticky! You’ll need a bench scraper to get it off your hands. 4. Use Pam spray 1st. Use a 1 T. cookie scoop to get dough in pans. 5. Then I took a shot glass, put bottom in flour, & patted each cake down in tin. 6. It took much longer to bake the cakes. I baked mine 16 mins. 7. Let them cool thoroughly before prying the “poofed” head out. If you’ve sprayed enough, the rest will come out easily. Must have put too much meringue on, b/c some of mine fell over on their sides..but they were totally delicious! Everyone loved them.
This recipe was very frustrating to make. The batter is incredibly sticky and difficult to bind together. It is very sweet, and you have to bake it more than 8 min. I did it about 10. My guests loved them, but I probably won’t make this one again.
This was a quick and beautiful dessert…….served them to my Red Hat Society Ladies and they loved them…….mine did not taste at all aritificial like one of your viewers stated……
I made this recipe and it turned out fabulous. I did discover that my scooper is bigger than the one that they used on the show, so my tea cakes turned out bigger and had to cook longer (I also did not get as many, but that’s okay.
I found the recipe very easy and fun to do with kids (my assistant is 10 years old.
-I would put lemon zest in the cake mix & Cool Whip mixture. I personally did not like the artifical taste of the cake mix. My assistant, on the other hand, loved it.
-I would also bake the crust portion at least 12 minutes and completely cool (put in frig before even attempting to get them out of the cupcake pan.
-The pudding middle? Who doesn’t love pudding?
I, personally, will not make them again, too artifical tasting for even “semi-homemade.”
roll the cookies in powdered sugar when they are warm out of the oven, not before you bake
Wonder if Sandra ever saw the reviews?
I made these tea cakes after watching Sandra’s show this morning. They turned out just like they did on the show. Instead of using instant lemon pudding, I used 1 box of the ‘cook’ type pudding. The boxed pudding calls for 2 egg yolks so I used the 2 egg whites for the meringue. My family loved them.
I just watched to show and also noticed she gave a recipe to make these cookies. I think she said mix cake mix with cool whip and omit the egg white. Then roll in powdered sugar and bake. Is this correct? What temp and how long?