Lemon Meringue Cake 2 cups sliced fresh strawberries 1-1/4 cups sugar, divided 1/4 cup butter, softened 2 egg whites 1 teaspoon vanilla extract 1-1/4 cups all-purpose flour 1-1/2 teaspoons baking powder 1-1/2 teaspoons grated lemon peel 1/4 teaspoon salt 1/2 cup fat-free milk MERINGUE: 2 egg whites 1/4 cup sugar Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Lemon Meringue Cake cont. In a small bowl, combine strawberries and 1/4 cup sugar. Refrigerate until serving. In a large bowl, beat butter and remaining sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Combine the flour, baking powder, lemon peel and salt; add to butter mixture alternately with milk, beating well after each addition. Pour into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. For meringue, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot cake, sealing meringue to edges. Bake at 350° for Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Lemon Meringue Cake 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for 1-2 hours before serving. Cut into squares; serve with strawberry mixture. Yield: 9 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008