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Lemon Meringue Cake Recipe

Lemon Meringue Cake Recipe

This cake tastes just like lemon meringue pie! Fresh lemon flavor shines through in the custard filling between the layers, and the light meringue frosting adds a fancy finish. It's not only a deliciously different dessert, but it's also a conversation piece!
TOTAL TIME: Prep: 40 min. Bake: 25 min. + cooling YIELD:12-14 servings

Ingredients

  • 1 package lemon or yellow cake mix (regular size)
  • 1 cup water
  • 3 eggs
  • 1/3 cup canola oil
  • FILLING:
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 4 egg yolks, lightly beaten
  • 4 teaspoons butter
  • 1 teaspoon grated lemon peel
  • MERINGUE:
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar

Directions

  • 1. In a large bowl, combine the cake mix, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • 2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks.
  • 3. For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water and juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 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 for 2 minutes. Remove from the heat; gently stir in butter and lemon peel. Cool completely.
  • 4. 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 peaks form.
  • 5. Cut each cake horizontally into two layers. Place bottom layer on an ovenproof serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer.
  • 6. Spread meringue over top and sides. Bake at 350° for 10-15 minutes or until meringue is lightly browned. Cool. Store in the refrigerator. Yield: 12-14 servings.

Nutritional Facts

1 serving (1 slice) equals 347 calories, 12 g fat (3 g saturated fat), 109 mg cholesterol, 319 mg sodium, 57 g carbohydrate, 1 g fiber, 5 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.