Lemon Pudding Shells
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Lemon pudding and pie filling mix||3 1⁄2 Ounce (1 Package)|
|Sweetened whipped cream||1 Cup (16 tbs)|
Heat oven to 275Â°.
Cover baking sheet with heavy brown paper.
In small mixer bowl, beat egg whites and cream of tartar until foamy.
Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not underbeat.
Drop meringue by 1/3 cupfuls onto brown paper.
Shape mounds into circles with back of spoon, building up sides.
Bake 1 hour.
Turn off oven; leave meringues in oven with door closed 1 1/2 hours.
Remove from oven; finish cooling meringues away from draft.
Cook pudding as directed on package; cool.
Fill shells with pudding.
Top with whipped cream and a strawberry.