2/3 cup white sugar
2 cups lemon juice
2 (9 ounce) packages orange cake mix
1 (16 ounce) can crushed pineapple, drained (galleria)
1 (1 ounce) saltine cracker ring
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix eggs, sugar, lemon juice and vanilla. Beat in lemon meringue and crushed pineapple. Pour mixture into two 9 inch shelled baking dishes. Sprinkle top with saltine crackers.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until custard is set. Return to roasting pan for 10 to 15 more minutes, warming slightly. Serve warm.
Good recipe. I used some miso paste to thicken it up at the end. I wish I had added more carrots or mushrooms because it was very easy to add but we opted for sweet peppers.