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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for LEMON PIE SQUARES, by , is from The Fontenot Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dee Fontenot


1 (18.25 -oz.) pkg. Pillsbury Moist Supreme Lemon Cake Mix,
1/4 cup margarine or butter, softened,
3 eggs, separated, reserving white for meringue,
1 cup coconut.

1 (22-oz.) can lemon pie filling or use this recipe:
1 cup sugar,
1/4 cup cornstarch,
1/8 teaspoon salt,
1-1/2 cups cold water,
6 large egg yolks,
1 tablespoon zest from 1 lemon,
2 tablespoons unsalted butter.


1 tablespoon cornstarch,
1/4 teaspoon cream of tartar,
1/2 cup sugar,
4 large egg whites,
1/2 teaspoons vanilla extract.

1. Heat oven to 350 degrees. In large bowl, combine all base ingredients. Mix at low speed until crumbly. Press in ungreased 13x9-inch pan. Bake at 350 degrees for 10 minutes.

2. Doing this only if you do not use the canned lemon pie filling - For the filling, mix first four ingredients in a large, nonreactive saucepan. Bring mixture to simmer over medium heat, whisking occasionally at beginning of the process and more frequently as mixture begins to thicken. When mixture starts to simmer and turn translucent, whisk in egg yokes, two at a time. Whisk in zest, then lemon juice, and finally butter. Bring mixture to a good simmer, whisking constantly. Remove from heat, place plastic wrap directly on surface of filling to keep hot and prevent skin from forming.

2. For the meringue, mix cornstarch with 1/3 cup water in small saucepan; bring to a simmer, whisking occasionally at beginning and more frequently as mixture thickens. When mixture starts to simmer and turn translucent, remove from heat. Let cool while beating egg whites.

3. Heat oven to 325 degrees. Mix cream of tartar and sugar together. Beat egg whites and vanilla until frothy. Beat in sugar mixture, 1 tablespoon at a time; until sugar is incorporated and mixture forms soft peaks. Add cornstarch mixture, 1 tablespoon at a time; continue to beat meringue to stiff peaks. Using a rubber spatula, immediately distribute meringue evenly around edge, then center of pie to keep it from sinking into filling. Make sure meringue attaches to pie crust to prevent shrinking. Use spoon to create peaks all over meringue. Bake pie until meringue is golden brown, about 20 minutes. Transfer to wire rack and cool to room temperature. Serve.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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