1 pkg. lemon cake mix
1 c. water
Lemon filling
3 tbsp. poppy seeds
2 unbeaten eggs
Meringue for top

LEMON FILLING:

1 lg. lemon pudding & pie filling mix
2/3 c. sugar
1/2 c. water
4 slightly beaten egg yolks
2 c. water

MERINGUE TOPPING:

4 egg whites
1/2 tsp. salt
1/4 tsp. cream of tartar

Empty cake mix into bowl. Add poppy seeds, water and eggs; beat 3 minutes until smooth and creamy. Pour batter into 13 x 9 x 2 inch pan, lined on bottom with wax paper. Bake in oven at 350 degrees for 30-35 minutes. Cool and remove from pan to a baking sheet.

Meanwhile, prepare lemon filling; cool; spread over top of cooled cake. Swirl meringue topping over filling. Place under broiler for a few seconds until lightly browned. Cut into 12 squares and serve.

Lemon Filling: Stir pudding mix, sugar and water together in a saucepan. Add egg yolks (keep whites for meringue); blend well. Add 2 cups water. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat; cool.

Meringue Topping: Combine egg whites, salt and cream of tartar in mixing bowl. Beat until meringue stands in stiff peaks.