BAKE pastry shells according to pkg. directions. Remove from baking sheet and cool on wire rack.
COOK pudding mix according to pkg. directions for pie filling. Stir in lemon peel and cool to room temperature.
SPOON about 1/3 cup pudding into each pastry shell. Preheat oven to 325 F.
PLACE egg whites in bowl. Beat until frothy using electric mixer at high speed. Gradually add sugar, beating until soft peaks form. Spoon over pudding sealing edges. Place on baking sheet. Bake 12 min. or until lightly browned. Remove from baking sheet and cool on wire rack.
Makes 6 servings
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.
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