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
- 2-1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 cup cold butter, cubed
- 1/2 cup finely chopped walnuts
- 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
- 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 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).
Originally published as Lemon Meringue Dessert in Taste of Home December/January 2002, p54
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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