| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Box cakes, Cakes | 12 | Servings | |
INGREDIENTS
| 1 | pk | Lemon Cake Mix |
| 1/4 | c | Margarine or butter; soften |
| 3 | Eggs; separated (save whites | |
| 1 | c | Coconut |
| 3 | Reserved egg whites | |
| 1/2 | c | Sugar |
| 1 | cn | Lemon pie filling |
INSTRUCTIONS
BASE MERINGUE AND FILLING Heat the oven to 350~. In a large bowl, combine all base ingredients. Mix at low speed until crumbly. Press in an ungreased 13X9 inch pan. Bake at 350~ for 10 minutes. Meanwhile, to make the meringue beat egg whites in a small bowl on medium speed until soft peaks form. Gradually add sugar 1 tablespoon at a time, beating on high speed until stiff glossy peaks form and sugar is dissolved. Remove base from the oven and spread evenly with lemon pie filling; spread meringue over the pie filling. Return to the oven and bake an additional 15-25 minutes until the meringue is light golden brown. Cool completely; cut into squares. Garnish as desired. 12 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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