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Ingredients
- LEMON FILLING
- 1 1/2 cups sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 6 egg yolks (save whites for the cake)
- 2 1/2 cups half-and-half
- 1/4 cup unsalted butter, cut into pieces
- 1 tablespoon lemon zest
- 3/4 cup lemon juice
- LEMON CAKE
- 1/2 cup unsalted butter (softened)
- 1/2 cup shortening
- 2 cups sugar
- 3 cups all-purpose flour
- 1 package lemon instant pudding powder
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 1/3 cups milk
- 2 teaspoons lemon extract
- 6 egg whites
- MERINGUE FROSTING
- 3 tablespoons meringue powder
- 1/2 cup water
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
Preparation
Step 1
Lemon Filling
Bring the first 5 ingredients to a boil in a saucepan over medium heat, whisking constantly.Boil 1 minute or until thickened, still whisking constantly.Remove from heat; whisk in butter and lemon zest. Gradually whisk in lemon juice until smooth. Cover and refrigerate at least 4 hours.
Lemon Cake
Preheat oven to 325 degrees. Line the bottoms of three 9 inch round cake pans with wax paper, grease the sides.
In a large bowl, beat butter and shortening with electric mixer until creamy. Gradually beat in the sugar.
In a separate bowl, whisk together flour, lemon pudding powder, baking powder and salt. Add to butter mixture alternately with the milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in lemon extract.
Beat egg whites on high speed until stiff peaks form. Fold 1/3 of egg whites in to batter; gradually fold in remaining egg whites.
Divide batter evenly into prepared pans; spread and smooth the batter with a spatula. Bake for 20-25 minutes, until a toothpick inserted in center comes our clean. Cool on a wire rack before removing from pans.
Meringue Frosting
Beat meringue powder and water on high speed until foamy. Add cream of tartar, beating until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
Assembling Your Cake
Level your cake layers. Spread lemon filling between the layers, with the cake on an oven-proof cake stand or platter. Spread meringue frosting on top and sides of cake. Bake at 425 degrees for 5-10 minutes, until golden. Watch carefully so it doesn't get too dark! The top will brown more than the sides. Keep covered and refrigerate for several hours before serving.