Mock Lemon Meringue Cake

By tbarg

Pampered Chef

Ingredients

• 5 lemons, divided
• 1 pkg yellow cake mix
• 1 cup sour cream
• 1 egg
• 2 Tbsp plus 1 cup powdered sugar, divided
• 1 pkg. lemon instant pudding and pie filling mix
• 1/2 cup milk
• 1 container frozen whipped topping, thawed, divided
• 4 oz cream cheese, softened

Preparation

Step 1

Preheat oven 350F. Spray one Torte Pan with nonstick cooking spray. Place an 8 in circle of Parchment Paper over center. Zest four of the lemons to measure 1/4 cup. Juice zested lemons to measure 2/3 cup; set aside. In a medium bowl, combine cake mix, sour cream, egg and 1 Tbsp of the zest; whisk 1 minute. Pour batter into pan; bake 10-12 minutes or until firm.
Remove pan from oven; let stand 3 minutes. Invert cake; remove parchment and cool 10 minutes. For glaze, combine 2 Tbsp of the juice and 2 Tbsp of the sugar in prep bowl. Microwave on HIGH 15-20 seconds or until hot. Transfer cake to serving platter; brush with glaze.
For filling, in another bowl, combine pudding mix, milk, 1 Tbsp zest and 1/4 cup juice; whisk until smooth. Fold in 1 cup of the whipped topping and mix until very thick; set aside. For topping, in a lg bowl, whisk cream cheese, remaining 2 Tbsp zest and remaining 1/4 cup juice until smooth. Slowly add remaining sugar; whisk well. Add remaining whipped topping all at once; fold just until combined. (Mixture will appear curdles but will smooth out when spread).
Spread filling into well of cake. Spread topping over filling. Slice remaining lemon; garnish dessert.