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Lemon Meringue Dessert Squares




Source of Recipe


Internet


List of Ingredients




CRUST
1 Yellow Cake Mix
1/2 cup margarine or butter
l egg

FILLING
1 1/3 cups sugar
1/2 cup cornstarch
Dash salt
1 3/4 cups water
4 egg yolks, slightly beaten
2 tablespoons margarine or butter
2 tablespoons grated lemon peel
1/2 cup lemon juice

MERINGUE
4 egg whites
14 teaspoon cream of tartar
½ cup sugar

Recipe



Heat oven to 350°F Grease 13 x9-inch pan. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Press mixture in bottom of greased pan.

In medium saucepan, combine 1½ 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 hot mixture into egg yolks; add 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 speed 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°F for 25 to 30 minutes or until meringue is golden brown. Cool 30 minutes. Refrigerate at least 1 hour before serving. Cut into squares. Store in refrigerator.

Yield: 12 servings