Title: Lemon Meringue Cake
Categories: Dessert Cake
Yield: 12 Servings
| 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 Source: Classic Pillsbury
Cookbooks, April, 1993 Reformatted for MealMaster by: CYGNUS, HCPM52C