Lemon Meringue Dessert
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 210.1
- Total Fat: 9.2 g
- Cholesterol: 56.8 mg
- Sodium: 105.0 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 0.4 g
- Protein: 3.1 g
View full nutritional breakdown of Lemon Meringue Dessert calories by ingredient
Number of Servings: 30
Ingredients
-
2 1/2 c. flour
1/4 c. sugar
1 c. cold butter or margarine (I used margarine)
FILLING:
4 packages (2.9 oz. each) cook and serve lemon pudding mixes
2 1/2 c. sugar, divided
9 c. water, divided
8 eggs, separated
1/2 t. 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 13xp pans. Bake at 350 for 17-20 minutes.
Meanwhile, in a large kettle or Dutch oven, combine pudding mixes, 2 c. sugar, 1 c. 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 mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 T. at a time, on high until stiff glossy peaks 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.
Number of Servings: 30
Recipe submitted by SparkPeople user FREAKINRAGER_03.
Meanwhile, in a large kettle or Dutch oven, combine pudding mixes, 2 c. sugar, 1 c. 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 mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 T. at a time, on high until stiff glossy peaks 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.
Number of Servings: 30
Recipe submitted by SparkPeople user FREAKINRAGER_03.