Lemon Meringue Tarts

Serves: 6

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

BAKE pastry shells according to package directions.

COOK pudding mix according to pkg. directions for pie filling. Stir in lemon peel. Let cool to room temperature.

SPOON about 1/3 cup pudding into each pastry shell. Heat oven to 325 degrees 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 minutes or until lightly browned. Let cool.

TIP: 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.

Recipe and photograph provided courtesy of Campbell's Kitchen