Print Options

Back to Rich Lemon Meringue Cake >

Include these items:

Select reviews >

Taste of Home Logo

Rich Lemon Meringue Cake

 Rich Lemon Meringue Cake
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
6-8 ServingsPrep: 30 min. Bake: 40 min.


  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 2 egg yolks
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/3 cup milk
  • 3/4 cup sugar
  • 1/3 cup 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
  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar


  • 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

2 of 2

Rich Lemon Meringue Cake (continued)

Directions (continued)

  • baking powder; add to creamed mixture alternately with milk, beating
  • well after each addition.
  • 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.
  • 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.
  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.