Ingredients Jump to Instructions ↓

  1. 2-1/2 cups all-purpose flour

  2. 1/4 cup sugar

  3. 1 cup cold butter, cubed

  4. 1/2 cup finely chopped walnuts FILLING:

  5. 4 packages (2.9 ounces each ) cook-and-serve lemon pudding mix

  6. 2-1/2 cups sugar, divided

  7. 9 cups water, divided

  8. 8 eggs, separated

  9. 1/2 teaspoon cream of tartar

Instructions Jump to Ingredients ↑

  1. In a bowl, combine flour and sugar. With a pastry blender, cut in butter until crumbly. Stir in walnuts. Press into two greased 13-in. x 9-in. baking dishes. Bake at 350° for 17-20 minutes. Meanwhile, in a large kettle or Dutch oven, combine pudding mixes, 2 cups sugar, 1 cup 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 bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peak 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. Yield: 2 desserts (12-15 servings each).


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