1 (18.25 ounce) package lemon cake mix
1 (15 ounce) can solid pack frozen lemonade concentrate
3 tablespoons graham cracker crumbs
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
2 egg whites
1 tablespoon lemon zest
1/2 cup white sugar
1/2 teaspoon vanilla extract
1/2 cup graham cracker crumbs
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan or line the bottom of the pan with foil.
In a large bowl, combine the cake mix, frozen lemonade concentrate, graham cracker crumbs and 1/2 cup sugar. Beat the egg whites until soft peaks form and then gradually add the lemon zest and 1/2 teaspoon lemon zest. Stir in the flour mixture alternately with the whipped topping, continuing to stir just until all the ingredients are combined. Pour into prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool 10 minutes before serving.
To serve: In a medium bowl, beat egg whites until stiff peaks form. Gradually add 1/2 cup sugar, continuing to stir until whites form stiff peaks.
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