1 box lemon cake mix
1 egg
1/3 c. vegetable oil
1 can (21 oz.) lemon pie filling
1/2 c. chopped nuts

MERINGUE:

6 egg whites, room temperature
1 tsp. vanilla
1/2 tsp. cream of tartar
3/4 c. sugar

Combine cake mix, egg and oil. Blend until crumbly, pat smooth in ungreased 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Cool crust slightly. Spread lemon pie filling over the crust. Spread meringue over pie filling. Sprinkle with nuts. Bake 15 minutes until golden brown. Cool in pan, cut and serve.

Meringue: In large bowl beat egg whites until foamy. Add vanilla and cream of tartar. Beat until soft peaks form. Slowly add sugar. Beat until stiff peaks form.