Lemon Meringue Cake Recipe

5 18 18
Lemon Meringue Cake Recipe
Lemon Meringue Cake Recipe photo by Taste of Home
Publisher Photo

Lemon Meringue Cake Recipe

Read Reviews
5 18 18
Publisher Photo
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!
MAKES:
12-14 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min. + cooling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min. + cooling

Ingredients

  • 1 package (18-1/4 ounces) lemon or yellow cake mix
  • 3 eggs
  • 1 cup water
  • 1/3 cup vegetable oil
  • FILLING:
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 4 egg yolks, 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 mixing bowl, combine cake mix, eggs, water and oil. Beat on low until moistened. Beat on high for 2 minutes or until blended. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks.
For filling, combine sugar, cornstarch and salt in a saucepan. Stir in water and juice until smooth. Bring to a boil over medium heat; cook and stir 1-2 minutes or until thickened. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon peel. Cool completely.
For meringue, in a mixing bowl, beat egg whites and cream of tartar until foamy. Gradually beat in sugar on high until stiff peaks form. To assemble, split each cake into two layers. Place bottom layer on an ovenproof serving plate; spread with a third of the filling. Repeat layers twice. Top with fourth cake layer. Spread meringue over top and sides. Bake at 350° for 10-15 minutes or until meringue is lightly browned. Serve or refrigerate. Yield: 12-14 servings.
Originally published as Lemon Meringue Cake in Taste of Home December/January 2001, p29

Nutritional Facts

1 slice: 347 calories, 12g fat (3g saturated fat), 109mg cholesterol, 319mg sodium, 57g carbohydrate (41g sugars, 1g fiber), 5g protein.

  • 1 package (18-1/4 ounces) lemon or yellow cake mix
  • 3 eggs
  • 1 cup water
  • 1/3 cup vegetable oil
  • FILLING:
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 4 egg yolks, beaten
  • 4 teaspoons butter
  • 1 teaspoon grated lemon peel
  • MERINGUE:
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  1. In a mixing bowl, combine cake mix, eggs, water and oil. Beat on low until moistened. Beat on high for 2 minutes or until blended. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks.
  2. For filling, combine sugar, cornstarch and salt in a saucepan. Stir in water and juice until smooth. Bring to a boil over medium heat; cook and stir 1-2 minutes or until thickened. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon peel. Cool completely.
  3. For meringue, in a mixing bowl, beat egg whites and cream of tartar until foamy. Gradually beat in sugar on high until stiff peaks form. To assemble, split each cake into two layers. Place bottom layer on an ovenproof serving plate; spread with a third of the filling. Repeat layers twice. Top with fourth cake layer. Spread meringue over top and sides. Bake at 350° for 10-15 minutes or until meringue is lightly browned. Serve or refrigerate. Yield: 12-14 servings.
Originally published as Lemon Meringue Cake in Taste of Home December/January 2001, p29

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Reviews forLemon Meringue Cake

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2124arizona User ID: 845443 249614
Reviewed Jun. 20, 2016

"This is the perfect cake for birthdays. It's my son's favorite birthday cake and so easy to fix."

MY REVIEW
Darlenebristol User ID: 8704757 242102
Reviewed Jan. 19, 2016

"Made this today and fell in love! Great tasting, we used golden yellow cake mix. Our cake was to thin to slice so we just put all the filling between the two cakes. Still turned out great!"

MY REVIEW
[email protected] User ID: 1595076 224118
Reviewed Apr. 4, 2015

"Great cake! My dad loves lemon meringue pie and I thought this would be a change for his birthday. It as a hit. Making it again for Easter."

MY REVIEW
AngieEnLaCocina User ID: 8075609 30242
Reviewed Nov. 5, 2014

"I made this for the first time ever for our fourth wedding anniversary on 4/07/2014. I did it the night before. Such a simple cake, yet you look at it and it screams, "Elegance!" I wish I could post a photo! Next time I'll make cupcakes with lemon curd filling. In case anyone is wondering if there's a homemade yellow cake mix, here's the one I used: http://chickensintheroad.com/cooking/homemade-yellow-cake-mix/ I did a test batch with the water and oil as prescribed here but it didn't turn out well. So I did another one following the lady's directions on the link. Thank you for sharing."

MY REVIEW
GwenandDirk User ID: 6137089 30240
Reviewed Jun. 28, 2013

"I have made this with Angel Food cake as well to reduce calories. It has become the birthday cake of choice. Fabulous recipe."

MY REVIEW
mishaloveschocolate User ID: 7129908 90616
Reviewed Feb. 9, 2013

"I have been making this delicious cake for years. It's perfect with a golden vanilla or funfetti cake mix too! Also if you bake it on parchment paper you can transfer it to a cake stand or plate easily and then just trim the paper to fit the cake after you transfer it. otherwise the meringue does stick to whatever you bake it on. I always get wonderful compliments when I make this cake, it looks beautiful and tastes amazing."

MY REVIEW
harleyhippy64 User ID: 6990806 49274
Reviewed Nov. 24, 2012

"!st made it Thanksgiving 2001, HUGE HIT, Am making it today for Sunday family supper dessert. They've never experienced this treasure, cant wait to see their faces!"

MY REVIEW
cmay23 User ID: 6679522 77429
Reviewed May. 11, 2012

"This recipe was really easy and delicious! If you like lemon meringue, you'll love this cake version! I used yellow cake mix and put 1/4 cup lemon juice in it. It looked so professional! :)"

MY REVIEW
zeuser89 User ID: 4195273 204034
Reviewed Mar. 28, 2012

"Everyone at my hubbys' work just raved...wanted more!"

MY REVIEW
amytime99 User ID: 1888410 30098
Reviewed Jul. 2, 2011

"Delicious and so pretty!"

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