-Dorothy Cross TMPJ72B
-CRUST:
1 pk Pillsbury Plus Yellow Cake M
1/2 c Margarine or butter
1 Egg
-FILLING:
1 1/3 c Sugar
1/2 c Cornstarch
1 ds Salt
1 3/4 c Water
4 Egg yolks; slightly beaten
2 tb Margarine
2 tb Grated lemon peel
1/2 c Lemon juice
-MERINGUE:
4 Egg whites
1/4 ts Cream of tartar
1/2 c Sugar
Heat oven to 350 degrees. Grease 13X9-inch pan. In large bowl,
combine cake mix, 1/2 c margarine and egg; mix at low speed until
crumbly. Press mixture in bottom of greased pan. In medium saucepan,
combine 1-1/3 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 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 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 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: 1-1/2 Bread (starch), 3 Fruit, 3 Fat
Yields
12 Servings