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Lemon Meringue Cake

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • Filling:
  • 1 package Pudding-included lemon or yellow cake mix
  • 1 cup water
  • 1/3 cup oil
  • 3 Eggs
  • 1 cup sugar
  • 3 Tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 4 teaspoons butter or margarine
  • ] 1 teaspoon grated lemon peel
  • 4 egg yolks; slightly beaten
  • Meringue:
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar

Details

Preparation

Step 1

Heat oven to 350F. Grease and flour two 8 or 9-inch round cake pans. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at highest speed. Pour batter into prepared pans. Bake at 350F. for 25 to 35 minutes or until cake springs back when touched lightly in center. Cool 15 minutes; remove from pans. Cool completely.

Meanwhile, in medium-size heavy saucepan combine 1 cup sugar, cornstarch and salt. Gradually stir in water, lemon juice, margarine and lemon peel. Cook over medium heat until mixture boils and thickens, stirring constantly; remove from heat. In small bowl, beat egg yolks slightly; gradually blend about 1/4 of hot lemon mixture into egg yolks. Return egg yolk mixture to saucepan; cook 2 to 3 minutes, stirring constantly. Cool.

Heat oven to 450F. In large bowl, beat egg whites and cream of tartar until foamy. Gradually add 3/4 cup sugar, beating until stiff peaks form. To assemble cake, split each layer in half horizontally to form 4 layers. Place 1 layer on ovenproof serving plate; spread with 1/3 of filling. repeat with remaining layers and filling. Spread meringue over sides and top of cake. Bake frosted cake at 450F. for 4 to 5 minutes or until meringue is light golden brown. Cool completely. Store in refrigerator.

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