I have substituted chocolate pudding for the lemon and then used little chocolate jimmies to add a special touch to the top, too cute☺
1 package (3 oz.) lemon pudding and pie filling mix
1 teaspoon grated lemon peel
2 egg whites
1/4 cup sugar
Cook pudding mix according to package directions for pie filling. Blend in lemon peel. Let cool to room temperature.
Spoon about 1/3 cup pudding into each pastry shell. Preheat oven to 325°F.
Beat egg whites until frothy using electric mixer at high speed. Add sugar gradually, beating until soft peaks form. Spoon over pudding and spread to edges. Place on baking sheet.
Bake for 12 min. or until lightly browned. Let cool.
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.