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

1. Preheat oven to 350 degrees F.
2. 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.
3. Mix the 2 cups of milk with the 2 packages of pudding mix. Mixture should be thick.
4. Add 1 tablespoon of pudding mix on top of each cake and spread.
5. Raise temperature of oven to 425 degrees F.
6. 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.