Lemon meringue cake

12 Servings

Ingredients

Quantity	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

Directions

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