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Lemon Meringue Cake

 Lemon Meringue Cake
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!
12-14 ServingsPrep: 40 min. Bake: 25 min. + cooling

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

  • 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.
  • 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.

2 of 2

Lemon Meringue Cake (continued)

Directions (continued)

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