Lemon Meringue Dessert Squares

If you love lemon meringue like I do, you will enjoy this great little variation. It comes from a Pillsbury cookbook, "Best of the Bake-off". Time to cool (an additional 2 hours) is not included in prep time.

• Ready In: 55 mins
• Serves: 12

Ingredients

• Crust

• 1  package  pudding-included  yellow cake mix
• 1⁄2 cup butter
• 1  egg

• Filling

• 1 1⁄3 cups sugar
• 1⁄2 cup cornstarch
• 1  dash salt
• 1 3⁄4 cups water
• 4  egg yolks, slightly beaten (reserve whites for meringue)
• 2  tablespoons butter
• 2  tablespoons  grated lemons, rind of
• 1⁄2 cup lemon juice

• Meringue

• 4  egg whites
• 1⁄4 teaspoon cream of tartar
• 1⁄2 cup sugar

Directions

1. Heat oven to 350°F.
2. Grease 13x9-inch pan.
3. In large bowl, combine cake mix, 1/2 cup butter and egg.
4. Mix at low speed until crumbly.
5. Press mixture in bottom of greased pan.
6. In medium saucepan, combine 1 1/3 cups sugar, cornstarch and salt.
7. Gradually stir in water; blend until smooth.
8. Cook over medium heat until mixture boils, stirring constantly.
9. Remove from heat.
10. Stir about 1/2 cup of the hot mixture into the egg yolks; return egg mixture to saucepan.
11. Cook until mixture is bubbly.
12. (Mixture will be very thick.) Remove from heat; stir in 2 tablespoons butter, lemon peel and lemon juice.
13. Pour filling over crust.
14. In small bowl, beat egg whites and cream of tartar at medium speed until soft peaks form, about 1 minute.
15. Add 1/2 cup sugar (1 tablespoon at a time) beating at high speed until stiff peaks form and sugar is dissolved.
16. Spread meringue over hot filling.
17. Bake at 350°F for 25 to 30 minutes or until meringue is golden brown.
18. Cool 1 hour.
19. Refrigerate at least 1 hour before serving.
20. Cut into squares.
21. Hint: To cut perfect slices of meringue desserts, dip knife in water before cutting.
22. After each cut, wipe knife clean and dip it in water again.