Lemon Pie Squares - Gluten Free

1

Place some soda crackers in a Ziploc bag and roll out into fine crumbs.

2

In a mixing bowl combine the cracker crumbs, Crisco shortening, Bob's Red Mill 1 to 1 Gluten Free Baking Flour and coconut.

3

Spray a 9" square baking pan with cooking spray.

4

Reserve 2 tablespoons of base and press remainder into the prepared 8" x 8" baking pan to form a firm base.

5

Prepare the lemon pie filling altering recipe on box to 3 eggs.

6

Pour the hot pie filling over top of the base.

7

Beat some egg whites and granulated sugar until stiff peaks form.

8

Spread meringue evenly over the hot lemon filling. Be sure to seal the edges.

9

Sprinkle the reserved base mixture over top of the meringue.

10

Bake in preheated 375F oven for 15 - 18 minutes or until meringue is golden brown.

11

Allow to cool before slicing into squares.

12

Serve.

13

Enjoy!