Lemon Meringue Dessert Squares Recipe

How to Make Lemon Meringue Dessert Squares

1. Preheat oven to 350°F (175°C).
2. Grease a 13x9 inch baking pan.
3. In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 1/2 cup (1 stick) unsalted butter, softened, and 1 large egg. Mix at low speed until crumbly.
4. Press the crumbly mixture into the bottom of the prepared pan.
5. In a medium saucepan, whisk together 1 1/3 cups granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt.
6. Gradually whisk in 1 cup water until smooth.
7. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
8. Remove from heat.
9. In a separate bowl, whisk 2 large egg yolks.
10. Gradually whisk about 1/2 cup of the hot sugar mixture into the egg yolks to temper them.
11. Pour the tempered egg yolk mixture back into the saucepan with the remaining sugar mixture.
12. Cook, stirring constantly, until the mixture is bubbly and thickened.
13. Remove from heat and stir in 2 tablespoons (1/4 stick) unsalted butter, 1 tablespoon lemon zest, and 1/2 cup fresh lemon juice.
14. Pour the lemon filling evenly over the prepared crust.
15. In a clean, dry bowl, beat 4 large egg whites with 1/4 teaspoon cream of tartar at medium speed until soft peaks form.
16. Gradually add 1/2 cup granulated sugar, beating at high speed until stiff, glossy peaks form and the sugar is dissolved.
17. Spread the meringue evenly over the hot lemon filling, sealing the edges to the crust.
18. Bake for 25-30 minutes, or until the meringue is golden brown.
19. Let cool completely in the pan for at least 1 hour.
20. Refrigerate for at least 1 hour before serving.
21. To cut neat squares, dip your knife in hot water and wipe it clean after each cut.