LEMON PIE SQUARES

FOR THE BASE:
1 pkg. Pillsbury Plus Lemon Cake Mix
1/4 cup margarine or butter, softened
3 eggs, separated, reserving whites for meringue
1 cup coconut
FOR THE MERINGUE AND FILLING:
3 reserved egg whites
1/2 cup sugar
1 (22-oz.) can lemon pie filling

TO MAKE THE BASE:
Heat oven to 350 degrees F.

In large bowl, combine all base ingredients. Mix at low speed until crumbly. Press in ungreased 1 3x9-inch pan.

Bake at 350 degrees F for 10 minutes.

MEANWHILE, TO MAKE THE MERINGUE:
Beat egg whites in small bowl on medium speed until soft peaks form. Gradually add sugar 1 tablespoon at a time, beating on high speed until stiff glossy peaks form and sugar is dissolved.

TO FINISH THE SQUARES:
Remove base from oven and spread evenly with lemon pie filling; spread meringue over pie filling.

Return to oven and bake an additional 15 to 25 minutes until meringue is light golden brown. Cool completely; cut into squares. Garnish as desired.

Makes 12 servings
From: Recipelink.com
Adapted from source: Desserts, Pillsbury Classic Cookbooks #133, March 1992