Base:

1 pkg. Pillsbury Plus lemon cake mix
1/4 c. butter, softened
3 eggs, separated (save whites for meringue)
1 c. coconut

Meringue and Filling:

3 reserved egg whites
1/2 c. sugar
1 pkg. lemon pudding and pie filling, cooked by directions on box

Heat oven to 350 degrees. Combine all base ingredients, mix until crumbly. Press into ungreased 13 x 9 pan. Bake 10 minutes. Meanwhile, beat egg whites and sugar, adding 1 tablespoon sugar at a time.

Remove base from oven and spread the cooked lemon pudding over base. Spread meringue over pudding. Return to oven and bake additional 15 to 20 minutes until meringue is golden brown. Cool completely. Cut into squares. (Good for picnics.