Lemon Pudding Shells Recipe
Lemon Pudding Shells is an extremely tasty and unique dish. The last time I served it for an informal party at home, the guests loved it. Try this Lemon Pudding Shells recipe and you will understand why.
Ingredients
| Egg whites | 3 | |
| Cream of tartar | 1/4 Teaspoon | |
| Sugar | 3/4 Cup (16 tbs) | |
| Pie filling package | 1 | |
| Whipped cream | 1 Cup (16 tbs), sweetened | |
| Strawberries | 8 |
Directions
Heat oven to 275°.
Cover baking sheet with heavy brown paper.
In small mixer bowl, beat egg whites and cream of tartar until foamy.
Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not underbeat.
Drop meringue by 1/3 cupfuls onto brown paper.
Shape mounds into circles with back of spoon, building up sides.
Bake 1 hour.
Turn off oven; leave meringues in oven with door closed 1 1/2 hours.
Remove from oven; finish cooling meringues away from draft.
Cook pudding as directed on package; cool.
Fill shells with pudding.
Top with whipped cream and a strawberry.
Cover baking sheet with heavy brown paper.
In small mixer bowl, beat egg whites and cream of tartar until foamy.
Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not underbeat.
Drop meringue by 1/3 cupfuls onto brown paper.
Shape mounds into circles with back of spoon, building up sides.
Bake 1 hour.
Turn off oven; leave meringues in oven with door closed 1 1/2 hours.
Remove from oven; finish cooling meringues away from draft.
Cook pudding as directed on package; cool.
Fill shells with pudding.
Top with whipped cream and a strawberry.
Chef
