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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

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

Printed from tasteofhome.com Nov 19, 2008

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Lemon Meringue Cake cont.

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 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.