Lemon Meringue Angel Cake Recipe

Reviewed on May. 28, 2012 by fonsagrada

Served this to a group of woman who raved about it.

Reviewed on May. 08, 2012 by salty1

There's just two of us at home, and sometimes I like to make a dessert that isn't too big. I shortened the time to make this recipe by using a store bought angelfood loaf, just big enough for 6 slices, and made the meringue, using one less egg white. The finished product was out of this world, and it took no time at all to whip up the meringue and spread it over the loaf and bake for 15 minutes. Can't get much easier and faster than that!

Reviewed on Apr. 27, 2012 by froggie2312001

I made this for my family on Easter. Everybody enjoyed it. This crowd isn't easy to please.

Reviewed on Apr. 18, 2012 by patcheval

My guests loved it. They all had seconds. Very light, and a it looked so pretty.

Reviewed on Apr. 14, 2012 by grace75

I loved this dessert! I had some boysenberry preserves on hand and cut the cake in thirds instead of half and spread the preserves over one layer. Delicious and very pretty, even the men in the family commented on how nice it looked. Would be great for a ladies luncheon as well.

Reviewed on Apr. 10, 2012 by annabelle98

I made this for Easter and got rave reviews from everyone!

Reviewed on Apr. 09, 2012 by N.Camp

I loved this! For all of us who don't have a oven-safe flat dish, I used a parchment covered sideless cookie sheet to brown the meringue, then slid it onto a serving dish.

Maybe next time, instead of vanilla, I'll use lemon extract. Yummmm.

Reviewed on Apr. 09, 2012 by LouiseMuise

absolutely delicious,very light,easy to do,and got raves from all!

Reviewed on Apr. 07, 2012 by LRobb

I used "simply whites" for the egg whites. They may not be the best choice as the cake didn't rise as high as I thought it should. This was/is a delicious cake and everyone in the family loved. In fact they have all requested it for this Easter Sunday, so I will use fresh egg whites, I am sure it will be fantastic. Thanks for sharing this, it is a winner!

Reviewed on Apr. 01, 2012 by merlenet

I served it to guests and they all wanted the recipe.

Reviewed on Mar. 31, 2012 by judy.penney

Found the lemon curd very rich. Would try lemon pie filling the next time. Used angel food cake from the grocery store

Reviewed on Mar. 31, 2012 by dadzcharlie

IT DOES TASTE JUST LIKE LEMON MERINGUE.GREAT RECEIPT. THANKS FOR SHARING. ALOHA

Reviewed on Mar. 31, 2012 by cathywilburn

The recipe was very easy. I never thought I could make angel good cake, but it was easy! I substituted Truvia for the sugar to further reduce calories and it was great.

Reviewed on Mar. 30, 2012 by administrator

Loved it!!

Reviewed on Mar. 30, 2012 by ASRNEC

I cheated and used a bought Angel Food Cake. The Lemon Curd is superior to Lemon used in Pies.

Reviewed on Mar. 30, 2012 by Leha

My family loved this cake...It is what they call "a keeper" recipe...I don't eat sweets so I have to take their word for it...I will definately make this again for them...so easy and pretty. I also put meringue down the hole, and it didn't brown in the hole, but the outside did. Very pretty!!

Reviewed on Mar. 30, 2012 by llm3c

Made this for a family gathering. It was easy to make (I used a box angel food cake) and looked pretty. It also tasted good. However, it was such a mess to serve that I'll not make it again. Even with a serrated bread knife, the cake was too rubbery (feeling, not tasting) to cut and the meringue broke off when the knife cut through it.

Reviewed on Mar. 30, 2012 by Kattielou

very good.

Reviewed on Mar. 30, 2012 by salmonmuncy

When I was putting the meringue on this cake, I spread it all over the outside including the middle(where the circular hole is not where the filling is). When I baked the meringue it did not get brown in that area. Did anyone else do that too? If you do not put meringue there, doesn't dry out in that area? Other than that everyone liked it. I think next time I will use lemon cooked pudding. I think it will be less money and same results.

Reviewed on Mar. 30, 2012 by camimbw

Lemon Curd is very very easy to make. There are a few good recipes out there, but if you need one, let me know and I'll send mine out.

Reviewed on Mar. 30, 2012 by debo4021

Loved this recipe! I will definitely make again. I couldn't find the lemon curd so I used canned lemon pie filling and it was great!

Reviewed on Mar. 30, 2012 by yld1nmn

I will definately make this again. I am a true lover of lemon, so I might double the lemon curd... one for middle and one for the top. Yum.

Reviewed on Mar. 30, 2012 by azevedo.2

Great recipe. Very easy and tasty.

Reviewed on Mar. 27, 2012 by Mom Kat

Many of us are too busy to make some things from scratch...I used a store bought Angel Food cake, cut in 1/2, spread the lemon curd, put other half on top, and spread the meringue and bake. Turned out wonderful!

Reviewed on Mar. 26, 2012 by tiger3j

Everyone loved it! I also learned what lemon curd was and how expensive it is :)

Reviewed on Mar. 25, 2012 by ClevelandBakerGirl

Didn't change a thing and the recipe came out great! The lemon really adds to the flavor of the cake. Would make it again when I have the time, since it does take awhile to make.

Reviewed on Mar. 25, 2012 by Cricket115

I was using gluten free all purpose baking flour by Bob's Red Mill. I thought it was a little thin, so I added in 1/8th of 1 medium potato mashed.

salt, dash of pepper, lemon zest, cranraisins & blueberries.

I accidentally put the meringue topping on the bottom of the cake.

Everyone thought it was delicious, and had a second piece.

Reviewed on Mar. 23, 2012 by raji54

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Reviewed on Mar. 23, 2012 by sstetzel

butchtoo

Where do you find lemon curd in the grocery store?

Either with the jams & jellies or in the baking isle.

Reviewed on Mar. 23, 2012 by butchtoo

Where do you find lemon curd in the grocery store?

Reviewed on Mar. 23, 2012 by raji54

This is a gorgeous and yummy dessert, and not all that complicated. Great that it is low fat. I won't be able to make it again for my household, though, brcause the total carbs are MUCH too high--even as an occasional treat. My family and circle of friends is absolutely loaded with types I and II diabetes, and at 54 grams of carbohydrate per serving, it is so far over the top I can't even consider it. Is there a way to substitute Splenda to reduce the carbohydrate load? I suspect not, because sugar is likely to be essential to the chemical process, and therefore the success of this dessert. I would sure like to hear some other options, though. Lowfat is not that helpful if the compensation is using such a huge amount of sugar that the dessert is not appropriate for diabetics.

Reviewed on Mar. 22, 2012 by sharontoto

I came up with one like this in 1972. only I slice it in 3rd and each layer is buttered with the lemond pie, then i filled the centered with the rest of the filling. made my meringue covered all of it and bake

Reviewed on Mar. 22, 2012 by Netizen

BETTYD48 -- You might want to check out this link regarding the carton egg whites.

http://www.ochef.com/1329.htm

Reviewed on Mar. 22, 2012 by Netizen

This is a keeper! Healthy, too, since it didn't come from a box.

Reviewed on Mar. 22, 2012 by hazelmyst66

manateedolphin-You could use a mix, follow the directions on back and back it in a loaf pan. Easy to slice in half. Prop up to cool.

Reviewed on Mar. 22, 2012 by oeg1kallee

manateedolphin- angelfood cakes do not turn out well from a pan with a non sticket finish, such as a bundt. You may want to consider puying the cake from the store if you do not have a tube pan. With a tube pan, you cool the cake "upside down" for maximum lightness. If you used a bundt, it would drop the hot cake out on the counter. Also with a tube pan, you gently release the cake with a knife "sawn" up and down around the edges of a pan (not possible with a bundts groved surfaces).

Reviewed on Mar. 22, 2012 by daisywilken

not sure about the bundt pan because you would not grease the tube pan, but it might work with a non stick.  Maybe check out a box mix instructions and give it a try before doing it with all the eggs in case it does not come out .

Reviewed on Mar. 22, 2012 by manateedolphin

Would this work in a bundt pan, I don't have a tube pan, and really don't want to buy another pan.

Reviewed on Mar. 22, 2012 by BettyD48

Can you use the egg whites that come in a carton or not. I want to try it this w/e let me know. Sounds delicious.

Reviewed on Jun. 30, 2011 by sgish04

It turned out great and got rave reviews at the dinner table! I did not make the angel food cake from scratch; I used the quick boxed mix - so I'm sure the homemade version is even better :)

Reviewed on Dec. 29, 2010 by Grandmaj2u

A wonderful cake and gets more compliments than most. if you are short on time you can use Betty Crocker angle food Mix and use Jarred lemon curd for the filling. No one is the wiser. But the from scratch version is Awsome as well!!! Not sub. for the Meringue and you would not want to either. It is great.

Reviewed on Apr. 02, 2010 by kixs

everyone loved it ! So easy and delicious.

Reviewed on Nov. 25, 2009 by MVPhelan

This dessert is always a hit in my family! The angel food cake is especially delicious. In face, I've used the recipe for the angel food cake to just have plain. It's so worth time time!