Lemon Torte - cooking recipe

Ingredients
    2 small pkg. lemon pie filling (not instant)
    4 eggs, separated
    1 tsp. vinegar
    1 c. sugar
    1 (12 oz.) Cool Whip
Preparation
    Beat egg whites until stiff.
    Add vinegar.
    Beat until stiff. Gradually add sugar, beating until stiff.
    Spread in greased 9 x 13-inch pan.
    Bake at 275\u00b0 for 1 hour and 15 minutes.
    Cool thoroughly.
    Make pie filling as directed on package.
    Cool thoroughly.
    Layer: spread 1/2 of Cool Whip on meringue layer; spread all lemon filling next and add rest of Cool Whip. Refrigerate.

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