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    Lemon Meringue Dessert

    List of Ingredients




    5 egg whites (save yolks)
    1 tsp. white vinegar
    1 c. sugar
    1 box lemon pudding and pie filling (not instant)
    12 oz. cool whip, thawed

    Recipe



    Beat egg whites until partially thick; add vinegar.
    Add sugar gradually.
    Beat until stiff.
    Spread in greased 9x13 pan.
    Bake at 275° for 1 hour and 15 minutes. Let cool.
    Make pie filling according to directions, using all 5 egg yolks. Let cool.
    Spread half of cool whip over cooled meringue.
    Spread cooled lemon filling over cool whip.
    Top with remaining cool whip.
    Keep refrigerated.
    NOTE: When you take the meringue out of the oven, it will be real high, but will shrink as it cools.

 

 

 

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