Lemon Meringue Cake

Name: Lemon Meringue Cake
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 12-14 servings.
Ingredients: 1 package lemon or yellow cake mix (regular size); 1 cup water; 3 large Nellie’s Free Range 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 large egg yolks, lightly beaten; 4 teaspoons butter; 1 teaspoon grated lemon zest; MERINGUE:; 4 large egg whites; 1/4 teaspoon cream of tartar; 3/4 cup sugar

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!

Ingredients

1 package lemon or yellow cake mix (regular size)
1 cup water
3 large Nellie’s Free Range 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 large egg yolks, lightly beaten
4 teaspoons butter
1 teaspoon grated lemon zest
MERINGUE:
4 large 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 in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks.
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 zest. 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.

Nutrition Facts

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

Originally published as Lemon Meringue Cake in Taste of Home December/January 2001

Reviews

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Average Rating:

2124arizona

Jun 20, 2016

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

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!
izzatyou2

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.
AngieEnLaCocina

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.
GwenandDirk

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.
mishaloveschocolate

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.
harleyhippy64

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!
cmay23

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! :)
zeuser89

Mar 28, 2012

Everyone at my hubbys' work just raved...wanted more!
amytime99

Jul 2, 2011

Delicious and so pretty!