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Lemon-Lime Meringue Cake

 Lemon-Lime Meringue Cake
We top a tender citrus curd-filled cake with lovely meringue for a mile-high masterpiece!—Taste of Home Test Kitchen
12 ServingsPrep: 65 min. + chilling Bake: 30 min. + cooling

Ingredients

  • FILLING:
  • 1-1/2 cups sugar
  • 1/4 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1-3/4 cups water
  • 3 egg yolks, beaten
  • 1/3 cup lemon juice
  • 1/3 cup lime juice
  • 2 tablespoons butter
  • 2 teaspoons grated lemon peel
  • 2 teaspoons grated lime peel
  • CAKE:
  • 3/4 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1-1/4 teaspoons McCormick® Pure Vanilla Extract
  • 1/3 cup sour cream
  • 1/3 cup lemon juice
  • 1/3 cup lime juice
  • 4 teaspoons grated lemon peel
  • 2-2/3 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt

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Lemon-Lime Meringue Cake (continued)

Ingredients (continued)

  • 1/4 teaspoon baking soda
  • 1 cardboard cake circle (9 inches)
  • MERINGUE:
  • 5 egg whites
  • 1/4 teaspoon cream of tartar
  • 2/3 cup sugar

Directions

  • In a small heavy saucepan, combine the sugar, cornstarch and flour.
  • 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 mixture 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 the juices, butter and peels. Transfer to a small bowl; cool
  • for 10 minutes. Refrigerate until chilled.
  • For cake: In a large bowl, cream butter and sugar until light and
  • fluffy. Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla. Combine the sour cream, juices and lemon peel.
  • Combine the flour, baking powder, salt and baking soda; add to the
  • creamed mixture alternately with sour cream mixture, beating well
  • after each addition.
  • Pour into three greased and floured 9-in. round baking pans. Bake at
  • 350° for 18-22 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • Place the cake circle on a baking sheet; layer with one cake layer
  • and half of filling. Repeat layers. Top with remaining cake layer.
  • 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 glossy peaks form and
  • sugar is dissolved.
  • Spread meringue over top and sides of cake. Bake at 350° for
  • 28-32 minutes or until meringue is lightly browned. Carefully
  • transfer to a cake plate. Refrigerate leftovers. Yield: 12 servings.
Nutritional Facts: 1 slice equals 567 calories, 17 g fat (10 g saturated fat), 144 mg cholesterol, 348 mg sodium, 98 g carbohydrate, 1 g fiber, 7 g protein.

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Lemon-Lime Meringue Cake (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.