Lemon Meringue Cake Recipe

Ingredients

• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 2 egg yolks
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/3 cup milk
• 
  FILLING:
• 3/4 cup sugar
• 1/3 cup all-purpose flour
• 1 cup water
• 2 egg yolks, lightly beaten
• 1/2 teaspoon grated lemon peel
• 1/4 cup lemon juice
• 1 tablespoon butter
• 
  MERINGUE:
• 4 egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup sugar

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add egg and yolks; mix well. Beat in vanilla. Combine the flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition.
• Pour into greased and floured 9-in. round baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack and cool completely.
• For filling, combine sugar and flour in a heavy saucepan. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 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 2 minutes longer. Remove from the heat. Gently stir in lemon juice, butter and lemon peel. Cool to room temperature without stirring. Place cake on a baking sheet; spoon filling on top of cake to within 1/2. of edge.
• For meringue, let egg whites stand at room temperature for 30 minutes. In a small bowl and with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Carefully spread over filling, sealing to edges of cake. Bake at 350° for 12-15 minutes or until lightly browned. Yield: 6-8 servings.

Lemon Meringue Cake published in Country Woman May/June 1996, p31