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Ingredients
- CAKE
- CAKE
- CAKE
- 1 1 1 lemon cake mix
- 1 1 1 lemon cake mix
- 1 1 1 lemon cake mix
- MERINGUE
- MERINGUE
- MERINGUE
- 4 4 4 egg whites
- 4 4 4 egg whites
- 4 4 4 egg whites
- 1/4 1/4 1/4 teaspoon cream of tarter
- 1/4 1/4 1/4 teaspoon cream of tarter
- 1/4 1/4 1/4 teaspoon cream of tarter
- 3/4 3/4 3/4 cup sugar
- 3/4 3/4 3/4 cup sugar
- 3/4 3/4 3/4 cup sugar
- FILLING
- FILLING
- FILLING
- 2 2 2 cups sugar
- 2 2 2 cups sugar
- 2 2 2 cups sugar
- 6 6 6 Tablespoons cornstarch
- 6 6 6 Tablespoons cornstarch
- 6 6 6 Tablespoons cornstarch
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1/2 teaspoon salt
- 1 1 1 cup water
- 1 1 1 cup water
- 1 1 1 cup water
- 1/2 1/2 1/2 cup lemon juice
- 1/2 1/2 1/2 cup lemon juice
- 1/2 1/2 1/2 cup lemon juice
- 8 8 8 teaspoon butter
- 8 8 8 teaspoon butter
- 8 8 8 teaspoon butter
- 2 2 2 teaspoons grated lemon peel
- 2 2 2 teaspoons grated lemon peel
- 2 2 2 teaspoons grated lemon peel
- 8 8 8 egg yolks slightly beaten
- 8 8 8 egg yolks slightly beaten
- 8 8 8 egg yolks slightly beaten
Details
Preparation
Step 1
make cake mix as per package
pour in 2 9 inche cake pans
bake as directed
cool
FILLING
combine sugar, corn starch and salt in heavy sauce pan
gradually stir in water, lemon juice, butter and lemon peel
cook over medium heat until mixture boils STIRRING CONSTANTLY
remove from heat
stir one cup of hot mixture with egg yolks bled well
return to sauce pan and cook 2 -3 minutes stirring constantly
cool in refrigerator
MERINGUE
beat egg whites and cream of Tatar til foamy
add sugar gradually beating till stiff
assembly
fill between each layer with 1/3 filling
spread meringue over top and sides of cake
bake frosted cake in 450* oven for 4 to 5 minutes or until meringue is golden brown
cool completely
store in refrigerator
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