posted by Kitty 04-11-101 6:03 AM
Lemon Meringue Dessert
5 egg whites (save yolks)
1 tsp. white vinegar
1 c. sugar
1 (4 serving size) box lemon pudding and pie filling (not instant)
12 oz. Cool Whip, thawed
Beat egg whites until partially thick; add vinegar. Add sugar gradually. Beat until stiff. Spread in greased 9x13 pan. Bake at 275° for 1 hour and 15 minutes. Let cool.
Make pie filling according to directions, using all 5 egg yolks. Let cool. Spread half of cool whip over cooled meringue. Spread cooled lemon filling over Cool Whip. Top with remaining Cool Whip. Keep refrigerated.
NOTE: When you take the meringue out of the oven, it will be real high, but will shrink as it cools.
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