Lemon meringue cake

Yield: 12 Servings

Measure Ingredient
-Dorothy Cross TMPJ72B CRUST:
1 pack Pillsbury Plus Yellow Cake M
½ cup Margarine or butter
1 Egg FILLING:
1⅓ cup Sugar
½ cup Cornstarch
1 dash Salt
1¾ cup Water
4 Egg yolks; slightly beaten
2 tablespoons Margarine
2 tablespoons Grated lemon peel
½ cup Lemon juice MERINGUE:
4 Egg whites
¼ teaspoon Cream of tartar
½ cup Sugar

Heat oven to 350 degrees. Grease 13X9-inch pan. In large bowl, combine cake mix, ½ c margarine and egg; mix at low speed until crumbly. Press mixture in bottom of greased pan. In medium saucepan, combine 1-⅓ cups sugar, cornstarch and salt. Gradually stir in water; blend until smooth. Cook over medium heat until mixture boils, stirring constantly. Remove from heat. Stir about ½ cup of hot mixture into egg yolks; return egg mixture to a saucepan. Cook until mixture is bubbly. (Mixture will be very thick.) Remove from heat; stir in 2 tablespoons margarine, lemon peel and lemon juice. Pour filling over base. In small bowl, beat egg whites and cream of tartar at medium speed until soft peaks form, about 1 minute. Add ½ cup sugar 1 tablespoon at a time, beating at high speed until stiff peaks form and sugar is dissolved. Spread meringue over hot filling. Bake at 350 degrees for 25 to 35 minutes or until meringue is golden brown. Cool 1 hour. Refrigerate at least 1 hour before serving. 12 servings. Dietary Exchanges: 1-½ Bread (starch), 3 Fruit, 3 Fat Source: Classic Pillsbury Cookbooks, April, 1993 Reformatted for MealMaster by: CYGNUS, HCPM52C

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