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Lemon Meringue Cake Recipe

Lemon Meringue Cake Recipe photo by Taste of Home

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This cake tastes just like lemon meringue pie! Fresh lemon flavor shines through in the custard filling between the layers, and the light meringue frosting adds a fancy finish. It's not only a deliciously different dessert, but it's also a conversation piece!

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Lemon Meringue Cake Recipe

Prep: 40 min. Bake: 25 min. + cooling

Yield: 12-14 Servings

40 25 65

Ingredients

1 package lemon or yellow cake mix (regular size)
1 cup water
3 eggs
1/3 cup canola oil
FILLING:
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup water
1/4 cup lemon juice
4 egg yolks, lightly beaten
4 teaspoons butter
1 teaspoon grated lemon peel
MERINGUE:
4 egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar

Directions

In a large bowl, combine the cake mix, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks.
For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water and juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon peel. Cool completely.
For meringue, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
Cut each cake horizontally into two layers. Place bottom layer on an ovenproof serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer.
Spread meringue over top and sides. Bake at 350° for 10-15 minutes or until meringue is lightly browned. Cool. Store in the refrigerator. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 slice) equals 347 calories, 12 g fat (3 g saturated fat), 109 mg cholesterol, 319 mg sodium, 57 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Lemon Meringue Cake in Taste of Home December/January 2001, p29

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Lemon Meringue Cake

Lemon Meringue Cake

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(1-10) of 13 reviews

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Reviewed on Feb. 09, 2013 by mishaloveschocolate

I have been making this delicious cake for years. It's perfect with a golden vanilla or funfetti cake mix too! Also if you bake it on parchment paper you can transfer it to a cake stand or plate easily and then just trim the paper to fit the cake after you transfer it. otherwise the meringue does stick to whatever you bake it on. I always get wonderful compliments when I make this cake, it looks beautiful and tastes amazing.

Reviewed on Nov. 24, 2012 by harleyhippy64

!st made it Thanksgiving 2001, HUGE HIT, Am making it today for Sunday family supper dessert. They've never experienced this treasure, cant wait to see their faces!

Reviewed on May. 11, 2012 by cmay23

This recipe was really easy and delicious! If you like lemon meringue, you'll love this cake version! I used yellow cake mix and put 1/4 cup lemon juice in it. It looked so professional! :)

Reviewed on Mar. 28, 2012 by zeuser89

Everyone at my hubbys' work just raved...wanted more!

Reviewed on Jul. 02, 2011 by amytime99

Delicious and so pretty!

Reviewed on Jan. 18, 2011 by ghammang

Awesome! Very easy and a definite mainstay in my recipe box!

Reviewed on Jun. 02, 2010 by jennb313

Made this with yellow cake mix and it was amazing! Truely the best cake I have ever had! The meringue was fantastic! I cooked the cake on a cookie sheet with no sides and it was easy to tranfer from there to a cake stand.

Reviewed on Mar. 23, 2010 by carolgreeneyez

I have made this cake twice over the past week! My family and friends raved over it. To make it more lemony, I substituted 1/4 cup fresh lemon juice for the water in the cake mix and only used fresh lemons.

Reviewed on Dec. 26, 2009 by lilymax_MN_f_74

I've also made this cake a number of times and it is very good.

Reviewed on Dec. 26, 2009 by ghammang

This was a definite hit with the family! So easy...except I found it difficult to transfer the finished cake to the serving plater. Any ideas?

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