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Lemon Meringue Dessert

This dessert is a great way to serve lemon meringue pie without rolling out enough pie crusts to feed a crowd. The crust presses into the pan.—Joyce Ashe, Gloversville, New York

24-30 ServingsPrep: 35 min. + chilling Bake: 15 min. + cooling

Ingredients

2-1/2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter, cubed
1/2 cup finely chopped walnuts
FILLING:
4 packages (2.9 ounces each) cook-and-serve lemon pudding mix
2-1/2 cups sugar, divided
9 cups water, divided
8 eggs, separated
1/2 teaspoon cream of tartar

Directions

In a bowl, combine flour and sugar. With a pastry blender, cut in
butter until crumbly. Stir in walnuts. Press into two greased 13-in.
x 9-in. baking dishes. Bake at 350° for 17-20 minutes.
Meanwhile, in a large kettle or Dutch oven, combine pudding mixes, 2
cups sugar, 1 cup water and egg yolks. Stir in remaining water until
smooth. Whisk over medium heat until mixture comes to a full boil.
Set aside and keep warm.
In a large bowl, beat egg whites and cream of tartar on medium speed
until soft peaks form. Gradually beat in remaining sugar, 1
tablespoon at a time, on high until stiff glossy peak form and sugar
is dissolved. Spread hot pudding over crust. Evenly spread meringue

2 of 2

Lemon Meringue Dessert (continued)

Directions (continued)

over filling, sealing edges to pan.
Bake at 350° for 15 minutes or until the meringue is golden
brown. Cool on wire racks for 1 hour. Refrigerate. Cut with a
moistened knife. Yield: 2 desserts (12-15 servings each).

Nutrition Facts: 1 serving (1 piece) equals 205 calories, 9 g fat (4 g saturated fat), 73 mg cholesterol, 93 mg sodium, 29 g carbohydrate, trace fiber, 3 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.