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Moist Lemon Meringue Cake

 Moist Lemon Meringue Cake
After my husband was diagnosed with high cholesterol, I started looking for light recipes. With its fresh berries and meringue topping, this sponge cake quickly became a favorite.—Suzanne Premo of Sault Ste. Marie, Ontario
9 ServingsPrep: 15 min. Bake: 45 min. + chilling


  • 2 cups sliced fresh strawberries
  • 1-1/4 cups sugar, divided
  • 1/4 cup butter, softened
  • 2 egg whites
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons grated lemon peel
  • 1/4 teaspoon salt
  • 1/2 cup fat-free milk
  • 2 egg whites
  • 1/4 cup sugar


  • In a small bowl, combine strawberries and 1/4 cup sugar. Refrigerate
  • until serving. In a large bowl, beat butter and remaining sugar
  • until crumbly, about 2 minutes. Add egg whites and vanilla; beat
  • well. Combine the flour, baking powder, lemon peel and salt; add to
  • butter mixture alternately with milk, beating well after each
  • addition.
  • Pour into an 8-in. square baking dish coated with cooking spray. Bake
  • at 350° for 30-35 minutes or until a toothpick inserted near the
  • center comes out clean.

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Moist Lemon Meringue Cake (continued)

Directions (continued)

  • For meringue, in a small bowl, beat egg whites on medium speed until
  • soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on
  • high until stiff peaks form. Spread over hot cake, sealing meringue
  • to edges.
  • Bake at 350° for 12-15 minutes or until meringue is golden brown.
  • Cool on a wire rack for 1 hour.
  • Refrigerate for 1-2 hours before serving. Cut into squares; serve
  • with strawberry mixture. Yield: 9 servings.
Nutritional Facts: 1 piece with 1/4 cup strawberry mixture equals 261 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 216 mg sodium, 50 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.