Lemon Torte - cooking recipe

Ingredients

5 eggs, separated
1 tsp. white vinegar
1 c. sugar
4 oz. pkg. French's lemon pie filing mix
16 oz. Cool Whip
1 c. chopped nuts (optional)

Preparation

Beat room temperature egg whites until stiff, but not too dry. Add vinegar, then sugar, slowly.
Beat until very stiff.
Spread in well-greased 13 x 9-inch baking dish.
Bake at 275\u00b0 for 35 to 45 minutes.
Let meringue shell cool completely.
(When it comes out of the oven, meringue will be as high as baking dish, but upon cooling, will sink down in dish, forming a \"crust.\")
While meringue is cooling, prepare pie filling as on box, except where box tells to use 2 egg yolks in with the pudding, use the 5 egg yolks you have reserved.
Remove pudding from stove and stir in 3 tablespoons lemon juice.
Put aside to cool well.
Spread 1/2 Cool Whip on cooled meringue.
Spread lemon pudding over Cool Whip. Spread rest of Cool Whip over the pudding.
Sprinkle with the chopped nuts, if using them.
Keep refrigerated.
Serves 8 to 12.