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Rich Lemon Meringue Cake Recipe
Rich Lemon Meringue Cake Recipe photo by Taste of Home

Rich Lemon Meringue Cake Recipe

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Meet the Cook: My husband likes lemon meringue pie, so I figured this would appeal to him. It's become his favorite birthday cake. Our children are 14, 11, 8 and 3. -Debra Blair, Glenwood, Minnesota
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES: 6-8 servings

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 2 egg yolks
  • 1/2 teaspoon vanilla extract
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/3 cup milk
  • FILLING:
  • 3/4 cup sugar
  • 1/3 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup water
  • 2 egg yolks, lightly beaten
  • 1/2 teaspoon grated lemon peel
  • 1/4 cup lemon juice
  • 1 tablespoon butter
  • MERINGUE:
  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar

Nutritional Facts

1 serving (1 piece) equals 365 calories, 11 g fat (6 g saturated fat), 153 mg cholesterol, 167 mg sodium, 61 g carbohydrate, 1 g fiber, 7 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add egg and yolks; mix well. Beat in vanilla. Combine the flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition.
  2. Pour into greased and floured 9-in. round baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack and cool completely.
  3. For filling, combine sugar and flour in a heavy saucepan. 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 filling 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 lemon juice, butter and lemon peel. Cool to room temperature without stirring. Place cake on a baking sheet; spoon filling on top of cake to within 1/2. of edge.
  4. For meringue, let egg whites stand at room temperature for 30 minutes. In a small bowl and with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Carefully spread over filling, sealing to edges of cake. Bake at 350° for 12-15 minutes or until lightly browned. Yield: 6-8 servings.
Originally published as Lemon Meringue Cake in Country Woman May/June 1996, p31

Nutritional Facts

1 serving (1 piece) equals 365 calories, 11 g fat (6 g saturated fat), 153 mg cholesterol, 167 mg sodium, 61 g carbohydrate, 1 g fiber, 7 g protein.

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

Reviews for Rich Lemon Meringue Cake(1)

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MY REVIEW
Reviewed Feb. 3, 2010

I have made this cake and it was a real croud pleaser. I've had several requests for me to make this when going to pot luck dinners and I am always glad to bring it. There is never a crumb of cake left on the plate. Oh, did I mention it comes out a pretty as the picture?

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