Crystal Swanson’s 3-Layer Lemon Dessert
Deserts / Cakes / Pies
- 3 Egg Whites ( )
- 2/3 c Sugar
- 1 can Lemon Pie Filling (I like to use the egg yolks and make a lg. pkg. filling)
- 1 pkg Vanilla Instant Pudding Mix
- 1 c Milk
- 1/2 pt Heavy Cream
- Chopped Nuts for Topping
- Beat egg whites until foamy and gradually add the sugar, beating until stiff. Spread into a 9×13-inch baking pan. Bake in a slow oven (275-degrees) for 1 hour. Turn off oven and let meringue stay in oven overnight. Spread lemon filling on top of meringue. Make vanilla pudding, using only 1 cup milk. Let stand while you whip the cream. Fold the cream into pudding. Spread on top of lemon layer. Sprinkle with chopped nuts and refrigerate.
Bettie Helle, Fergus Falls, MN