Angel Lemon Custard Dessert

Meringue

6 egg whites

½ teaspoon vanilla extract

1½ teaspoons fresh lemon juice

¼ teaspoon salt

2 cups sugar

Custard

6 egg yolks

6 tablespoons lemon juice

1 tablespoon cornstarch

¼ teaspoon salt

2 cups sugar

½ cup canned crushed pineapple, drained

12 ounces light nondairy whipped topping

2 tablespoons powdered sugar

2 tablespoons flaked coconut

Heat oven to 275 degrees. Grease the bottom only of a 9-by-13-inch glass pan.

In a large bowl combine egg whites, vanilla, lemon juice, teaspoon salt and beat until stiff.

Gradually stir in sugar until well combined. Spread egg mixture into prepared pan and bake 1 hour. Open oven door for 1 minute, then, shut off the heat and leave in the oven several hours or overnight.

For the custard: In a sauce pan combine egg yolks, fresh lemon juice, cornstarch, salt and sugar; beat until well combined. Add drained crushed pineapple and cook over medium heat until thick, stirring often.

When cool, fold in whipped topping and powdered sugar; spread oven baked meringue and sprinkle with coconut.

Cover and refrigerate overnight. Serve with a dab of whipped topping and a maraschino cherry.

Serves 12.