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Cook'n with Betty Crocker 
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Lemon Meringue Dessert Squares |
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Serves: 12 Print this RecipeTina Principato - West Roxbury, Massachusetts Bake-Off® Contest 23, 1972 For perfect slices of meringue desserts, dip the knife in water before cutting. Wipe the knife clean and dip it into the water again between each slice. CRUST 1 package (1-lb 2.25-oz) pudding-included yellow cake mix 1/2 cup margarine or butter 1 egg FILLING 1 1/3 cups sugar 1/2 cup cornstarch Dash salt 1 3/4 cups water 4 eggs yolks, slightly beaten 2 tablespoons margarine or butter 2 tablespoons grated lemon peel 1/2 cup lemon juice MERINGUE 4 egg whites 1/4 teaspoon cream of tartar 1/2 cup sugar Heat oven to 350°F. Grease 13 x 9-inch pan. In large bowl, combine cake mix, 1/2 cup 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 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 1 hour. Refrigerate at least 1 hour before serving. Cut into squares. Nutrition Per Serving: Calories 440; Protein 4g; Carbohydrate 72g; Fat 15g; Sodium 44Omg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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