Lemon Meringue Cake

By Renna

If you like lemon, you'll love this cake.

Ingredients

• # FILLING:
• 1 package (18-1/4 ounces) lemon or yellow cake mix
• 1 cup water
• 3 eggs
• 1/3 cup canola oil
• 1 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 cup water
• 1/4 cup lemon juice
• 4 egg yolks, lightly beaten
• 4 teaspoons butter
• 1 teaspoon grated lemon peel
• # MERINGUE:
• 4 egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup sugar

Preparation

Step 1

1. In large bowl, combine the cake mix, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
I divide my batter into 4 cake pans, then I don't have to worry about cutting them in half after cooling. Cool for 10 minutes; remove from pans to wire racks.
3. For filling, in large saucepan, combine sugar, cornstarch and salt. Stir in water and juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. Stir small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to gentle boil; cook and stir 2 minutes. Remove from heat; gently stir in butter and lemon peel. Cool completely.
4. For meringue, in large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
5. Cut each cake horizontally into two layers. Place bottom layer on an ovenproof serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer.
6. Spread meringue over top and sides. Bake at 350° for 10-15 minutes or until meringue is lightly browned. Cool. Store in the refrigerator.