Sunshine Lemon Drop Meringue Puffs

These are SO EASY but SO IMPRESSIVE. I use puff pastry shells a lot in the summer. They fit such a variety of recipes and also, let you be a bit creative, too. This recipe is just too easy...you could make these with your eyes closed. Perfect for tea or as a dessert after grilled fish, these are easy enough for the grandkids to help so they can tell mom and dad that they did it all by themselves!

I have substituted chocolate pudding for the lemon and then used little chocolate jimmies to add a special touch to the top, too cute☺

Ingredients

1 package Pepperidge Farm® Puff Pastry Shells
1 package (3 oz.) lemon pudding and pie filling mix
1 teaspoon grated lemon peel
2 egg whites
1/4 cup sugar

Directions

Bake pastry shells according to package directions.

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.