Lemon Meringue Cake Recipe
- 1 package lemon or yellow cake mix (regular size)
- 1 cup water
- 3 eggs
- 1/3 cup canola oil
- 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
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- 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.
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.
Reviews for Lemon Meringue Cake
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.