Lemon Meringue Dessert Squares

CRUST:

1 package of yellow cake mix

½ cup margarine or butter

1 egg

FILLING:

1 1/3 cups sugar

½ cup cornstarch

Dash of salt

1 ¾ cups water

4 egg yolks slightly beaten

2 tbsp margarine or butter

2 tbsp lemon zest

½ cup lemon juice

MERINGUE:

4 egg whites

¼ tsp cream of tartar

½ cup sugar

Heat oven to 350.  Grease 9 x 13 pan.  Mix crust ingredients at low speed until crumbly.  Press into bottom of greased pan and set aside.

(I cook the filling in the microwave.)

Combine sugar, cornstarch and salt in a bowl, then add water gradually.  Blend until smooth.  Cook until it boils.  Add ½ cup of the hot mixture to the egg yolks and stir quickly.  Add egg yolks to rest of mixture and cook until bubbly.  (It will be very thick.)  Add margarine and lemon juice and stir until smooth.  Pour over crust.

Beat egg whites with cream of tartar until soft peaks form.  Add sugar gradually and beat until stiff.  Spread over filling and bake at 350 for about 20 minutes or until golden brown.

Serves about 12 to 15 squares.