Lemon Meringue Tarts

Prep/Cook: 25 min Bake: 30 min

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

BAKE pastry shells according to pkg. directions. Remove from
baking sheet and cool on wire rack.

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

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

PLACE egg whites in bowl. Beat until frothy using electric
mixer at high speed. Gradually add sugar, beating until soft
peaks form. Spoon over pudding sealing edges. Place on baking
sheet. Bake 12 min. or until lightly browned. Remove from
baking sheet and cool on wire rack.

Makes 6 servings

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.

This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Pepperidge Farm.