Cake: Lemon Meringue

By [e-mail]

Beautiful cake, presents well - guests will be impressed

Ingredients

• Meringue Ingredients:
• 1 Package Duncan Hines Deluxe II Lemon Supreme Cake Mix
• 1 Teaspoon Pure Lemon Extract
• 2 Packages (4-serving size) Royal Lemon pudding and pie filling mix
• Note: Cook the Lemon pudding first so it can cool while baking the cake.
• 4 Egg whites
• 1/2 Cup sugar
• 1 Teaspoon Cream of Tarter

Details

Servings 16
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

1. Cook Lemon pudding as direted for pie filling on the box and cool about 30 minutes, stirring several times.

2. Use two 8" round layer cake pans

3. Mix, bake and cool cake as directed on package.

Make the Meringue:

Beat egg whites until frothy in a bowl, gradually adding sugar and Cream of Tarter. Beat until stiff but not dry.

Putting it together:

1. Slice each cake layer into 2 thin layers.
2. Stack cake, one layer at a time, on cookie sheet or oven-proof cake plate.
3. Spread lemon pudding between layers and on top of cake. Keep the pudding at least 1" from the edge of cake.
4. Spread meringue around sides of cake and aroung outer edge of top layer.
5. Bake at 450 degrees for 5 minutes, or until peaks are light brown.
6. Cool to room termperature before serving.
7. Store cake in refrigerator.

Serves 16