From the kitchen of Stephanie Knewasser.   This is
quick and easy since it's made from a yellow cake mix
and lemon pie filling.  Assemble & frost with meringue for
a twist on the classic lemon meringue pie.
Make 1 lemon (or yellow) cake
in two 9 inch OR three 8 inch pans,
according to directions.

Make
lemon pie filling according to
directions. Cool.

If using 2 round cakes, split each in half.
Place on an OVENPROOF serving plate.
Spread lemon filling between each layer.
There will be quite a bit of lemon filling
left over.

Meringue:

Beat on high:
4 egg WHITES until foamy.
Add:
1/4 tsp cream of tartar

GRADUALLY beat in: 1/2 c sugar
Beat on high until stiff peaks form.

Spread meringue over cake.

Bake @ 350, about 10 min
or until meringue is lightly browned.
Browns quickly, watch carefully.

Serve or refrigerate.
Picture by Taste of Home
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