| 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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