Recipe - Lemon Meringue Cake

Dorothy Cross TMPJ72B
CRUST:
1 pack Pillsbury Plus Yellow Cake M
One half cup Margarine or butter
1 Egg
FILLING:
1 1/3 cup Sugar
One half cup Cornstarch
1 ds Salt
1 Three fourths cup Water
4 Egg yolks; slightly beaten
2 tablespoon Margarine
2 tablespoon Grated lemon peel
One half cup Lemon juice
MERINGUE:
4 Egg whites
One fourth teaspoon Cream of tartar
One half cup Sugar

Heat oven to 350 degrees. Grease 13X9inch pan. In large bowl, combine cake
mix, One half cup margarine and egg; mix at low speed until crumbly. Press mixture
in bottom of greased pan. In medium saucepan, combine 11/3 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 One half 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 One half 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: 1One half Bread (starch), 3 Fruit, 3 Fat Source: Classic Pillsbury
Cookbooks, April, 1993 Reformatted for MealMaster by: CYGNUS, HCPM52C

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini