Moist Lemon Meringue Cake Recipe

Moist Lemon Meringue Cake Recipe photo by Taste of Home

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After my husband was diagnosed with high cholesterol, I started looking for light recipes. With its fresh berries and meringue topping, this sponge cake quickly became a favorite.—Suzanne Premo of Sault Ste. Marie, Ontario

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Moist Lemon Meringue Cake Recipe

Prep: 15 min. Bake: 45 min. + chilling

Yield: 9 Servings

15 45 60

Ingredients

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

Directions

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 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.

Nutritional Facts 1 piece with 1/4 cup strawberry mixture equals 261 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 216 mg sodium, 50 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Lemon Meringue Cake in Light & Tasty April/May 2006, p21