Lemon Meringue Tea Cakes

This recipe was recreated from an 1840 recipe. This tastes very much like the original (actually many thought they were better) and takes one tenth of the time.

1 (18 oz) box lemon cake mix
1 (8oz) container of coolwhip
1 egg white

Mix these ingredients together until well blended. Prepare a muffin tin with cooking spray. place 1 TBSP of mixture into each cup. With floured finger tips press down into a disk at bottom. Bake at 350 degrees for 8 minutes. Turn out onto cooking rack. Place onto cookie sheet when cooled.

2 boxes instant lemon pudding/pie filling.
2 cups milk

beat together until thick. Place 1 TBSp of filling onto each cake. Keep filling away from edge of cake.

1 cup egg whites (about 5 jumbo eggs)-beat until soft peaks form. Slowly add:
4 TBSP sugar
1/2 tsp cream of tartar
Zest of 1 lemon

Continue to beat until firm peaks form. Cover top of cakes with meringue sealing the pudding inside. Bake at 425 degrees until browned on top (about 3 minutes).