1 pkg. yellow cake mix
1/2 c. butter (softened)
1 egg

FILLING:

1 1/3 c. sugar
1/2 c. cornstarch
1/2 tsp. salt
1 3/4 c. water
4 eggs separated (reserve whites)
1/2 c. lemon juice
2 tbsp. butter
1 tbsp. lemon peel
1/4 tsp. cream of tartar
1/2 c. sugar

Preheat oven to 350 degrees. Grease bottom and sides of 13x9 inch pan. In large bowl, combine first 3 ingredients; mix well. Press into pan. In heavy saucepan combine first four filling ingredients; cook over medium heat, stirring constantly, until mixture thickens. Stir in butter, lemon peel and juice. Pour over cake mixture in pan. Beat egg whites with cream of tartar until frothy. Gradually add sugar, beating until stiff peaks form. Spread over filling to within 1/2 inch of sides of pan. Bake 25 to 30 minutes or until meringue is golden brown. Refrigerate at least 1 hour before serving.

CHOCOLATE MERINGUE CAKE:

Substitute 2 1/4 cups water or milk instead of 1 3/4 cups water. Leave out lemon juice and peel. Add 1 package pre-melted chocolate, 1 teaspoon vanilla. Use same mixing instructions.

May use the following as crust:

2 c. flour
1 c. pecans
1/2 lb. butter

Cream together and press into 9x12 inch pan. Bake 20 minutes.