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1
Heat oven to 350u00b0F.
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2
Grease 13x9-inch pan.
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3
In large bowl, combine cake mix, 1/2 cup butter and egg.
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4
Mix at low speed until crumbly.
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5
Press mixture in bottom of greased pan.
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6
In medium saucepan, combine 1 1/3 cups sugar, cornstarch and salt.
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7
Gradually stir in water; blend until smooth.
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8
Cook over medium heat until mixture boils, stirring constantly.
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9
Remove from heat.
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10
Stir about 1/2 cup of the hot mixture into the egg yolks; return egg mixture to saucepan.
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11
Cook until mixture is bubbly.
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12
(Mixture will be very thick.) Remove from heat; stir in 2 tablespoons butter, lemon peel and lemon juice.
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13
Pour filling over crust.
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14
In small bowl, beat egg whites and cream of tartar at medium speed until soft peaks form, about 1 minute.
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15
Add 1/2 cup sugar (1 tablespoon at a time) beating at high speed until stiff peaks form and sugar is dissolved.
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16
Spread meringue over hot filling.
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17
Bake at 350u00b0F for 25 to 30 minutes or until meringue is golden brown.
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18
Cool 1 hour.
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19
Refrigerate at least 1 hour before serving.
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20
Cut into squares.
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21
Hint: To cut perfect slices of meringue desserts, dip knife in water before cutting.
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22
After each cut, wipe knife clean and dip it in water again.
