This recipe comes from the cookbook, Bake Shop in a Book.

LEMON MERINGUE CAKE

1 pkg. Lemon Cake Mix and ingredients called for in pkg. directions
1 pkg. (4-servings size) lemon pudding and pie filling mix, and ingredients called for in pkg. directions
2 egg whites
1/4 cup sugar

Using two 8-inch round layer cake pans; mix, bake and cool cake as directed on package.

Cook lemon pudding and pie filling mix as directed for pie filling. Cool 30 minutes; stirring several times. Beat egg whites until frothy; gradually add sugar; beat until stiff but not dry.

Split each cake layer into 2 thin layers. Place one cake layer on a cookie sheet or oven-proof plate. Spread 1/4 of the lemon pie filling over cake layer, top with a second cake layer and repeat with lemon pie filling. Continue in this manner until cake layers and pie filling are used up, ending with pie filling. Spread meringue around sides of cake.

Bake for at 450 degrees F 5 minutes, or until light brown. Cool to room temperature before serving. Store cake in refrigerator.