Recipe
Ingredients
-
1 package (about 3 ounces) lemon pudding and pie filling mix
-
1 teaspoon grated lemon zest
-
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
-
2 egg white
-
1/4 cup sugar
Directions
Cook the pudding mix according to the package directions for pie filling. Stir in the lemon zest. Let the pudding cool to room temperature.
Spoon about 1/3 cup pudding into each pastry shell. Heat the oven to 325°F.
Beat the egg whites in a large bowl with an electric mixer on high speed until frothy. Gradually add the sugar and beat until soft peaks form. Spoon the meringue over the pudding and spread to the edges of the pastry shells. Place the filled pastry shells onto a baking sheet.
Bake for 10 minutes or until the meringue is lightly browned. Let the pastries cool on the baking sheet on a wire rack for 20 minutes.
Easy Substitution: You can substitute sweetened whipped cream or thawed frozen whipped topping for the egg whites and sugar. Spoon the whipped cream over the pudding in the pastry shells. Garnish with lemon slices, if desired. Serve immediately or cover and refrigerate for up to 4 hours.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
More Recipes
-
Easy Lemon Turkey in Pastry Shells
-
Shrimp Scampi Cups
-
Pear, Gorgonzola & Honey Cups
-
Ham & Swiss Triangles
-
New England Clam Chowder Cups
-
Sausage & Stuffing Criss-Cross Pastry
-
Lemon Raspberry Tart
-
Warm Crab Shells
-
Crab-Cheese Spirals
-
Brown Sugar & Bacon Puff Twists
-
Lemon Raspberry S’mores
-
Cranberry-Walnut Crostadas
-
Puff Pastry Ice Cream Torte
-
Crisp Pastry Waffles
-
Chocolate Raspberry Pillows
-
Strawberry Shortcake Pastries
Comments & Ideas
Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.
Comments
Share Your Twist!
How do you make this recipe your own?