You may also like
Ingredients
- 2 small pkg. lemon pie filling (not instant)
- 4 eggs, separated
- 1 tsp. vinegar
- 1 c. sugar
- 1 (12 oz.) Cool Whip
Method
- Beat egg whites until stiff.
- Add vinegar.
- Beat until stiff. Gradually add sugar, beating until stiff.
- Spread in greased 9 x 13-inch pan.
- Bake at 275° for 1 hour and 15 minutes.
- Cool thoroughly.
- Make pie filling as directed on package.
- Cool thoroughly.
- Layer: spread 1/2 of Cool Whip on meringue layer; spread all lemon filling next and add rest of Cool Whip. Refrigerate.
