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Lemon Meringue Dessert Squares:
CRUST:
1 (1 lb. 2.25-oz.) pkg. pudding-included yellow cake mix
1/2 cup margarine or butter
1 egg
FILLING:
1 1/3 cup sugar
1/2 cup cornstarch
Dash salt
1 3/4 cups water
4 egg yoks, slightly beaten
2 T. margarine or butter
2 T. grated lemon peel
1/2 cup lemon juice
MERINGUE:
4 egg whites
1/4 tsp. cream of tartar
1/2 cup sugar
Heat oven to 350. Grease 13x9-inch pan. In large bowl, combine cake mix, 1/2 cup margarine and egg; mix at low spped until crumbly. Press mixture in bottom of greased pan. In medium saucepan, combine 1 1/2 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 1/2 cup of hot mixture into egg yolks; return egg mixture to 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 crust.
In small bowl, beat egg whites and cream of tartar at medium spped until soft peaks form, about 1 minute. Add 1/2 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 for 25 to 30 minutes or until meringue is golden brown. Cool 1 hour. Refrigerate at least 1 hour before serving. Cut into squares. Makes 12 servings.
CRUST:
1 (1 lb. 2.25-oz.) pkg. pudding-included yellow cake mix
1/2 cup margarine or butter
1 egg
FILLING:
1 1/3 cup sugar
1/2 cup cornstarch
Dash salt
1 3/4 cups water
4 egg yoks, slightly beaten
2 T. margarine or butter
2 T. grated lemon peel
1/2 cup lemon juice
MERINGUE:
4 egg whites
1/4 tsp. cream of tartar
1/2 cup sugar
Heat oven to 350. Grease 13x9-inch pan. In large bowl, combine cake mix, 1/2 cup margarine and egg; mix at low spped until crumbly. Press mixture in bottom of greased pan. In medium saucepan, combine 1 1/2 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 1/2 cup of hot mixture into egg yolks; return egg mixture to 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 crust.
In small bowl, beat egg whites and cream of tartar at medium spped until soft peaks form, about 1 minute. Add 1/2 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 for 25 to 30 minutes or until meringue is golden brown. Cool 1 hour. Refrigerate at least 1 hour before serving. Cut into squares. Makes 12 servings.