Lemon Meringue Cake

Lemon Meringue Cake

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    package (18-¼ ounces) lemon or yellow cake mix

  • 1

    cup water

  • 3

    eggs

  • cup canola oil

  • FILLING:

  • 1

    cup sugar

  • 3

    tablespoons cornstarch

  • ¼

    teaspoon salt

  • ½

    cup water

  • ¼

    cup lemon juice

  • 4

    egg yolks, lightly beaten

  • 4

    teaspoons butter

  • 1

    teaspoon grated lemon peel

  • MERINGUE:

  • 4

    egg whites

  • ¼

    teaspoon cream of tartar

  • ¾

    cup sugar

Directions

In a large bowl, combine the cake mix, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. 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. Cool for 10 minutes; remove from pans to wire racks. For filling, in a large saucepan, combine the 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 for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon peel. Cool completely. For meringue, in a 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. 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. Spread meringue over top and sides. Bake at 350° for 10-15 minutes or until meringue is lightly browned. Cool. Store in the refrigerator. Yield: 12-14 servings.


Nutrition

Facebook Conversations