Rich Lemon Meringue Cake Recipe

5 2 3
Rich Lemon Meringue Cake Recipe
Rich Lemon Meringue Cake Recipe photo by Taste of Home
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Rich Lemon Meringue Cake Recipe

Read Reviews
5 2 3
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.

Ingredients

  • 1/4 cup butter or margarine, softened
  • 1/2 cup sugar
  • 1 egg plus 2 egg yolks
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/3 cup milk
  • 1/2 teaspoon vanilla extract
  • FILLING:
  • 2 egg yolks
  • 1 cup water
  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon grated lemon peel
  • 1/4 cup fresh lemon juice
  • 1 tablespoon butter or margarine
  • MERINGUE:
  • 4 egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar

Directions

In a mixing bowl, cream butter and sugar. Add egg and yolks; mix well. Combine flour and baking powder; add to creamed mixture alternately with milk. Mix well. Add vanilla. Pour into greased and floured 9-in. round cake pan. Bake at 350° for 25-30 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes; remove to a wire rack and cool completely.
In a heavy saucepan, combine egg yolks, water, sugar, flour and peel; bring to a gentle boil over medium heat, stirring constantly. Cook and stir for 2-3 minutes or until thickened. Stir in lemon juice and butter. Place cake on a baking sheet; spoon filling on top of cake up to 1/2 in. from edge.
Beat egg whites until foamy. Add cream of tartar; beat on high for 1 minute. Add sugar, 1 tablespoon at a time, beating well after each addition. Beat until stiff peaks form, about 3 minutes. 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 piece: 365 calories, 11g fat (6g saturated fat), 153mg cholesterol, 167mg sodium, 61g carbohydrate (44g sugars, 1g fiber), 7g protein.

  • 1/4 cup butter or margarine, softened
  • 1/2 cup sugar
  • 1 egg plus 2 egg yolks
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/3 cup milk
  • 1/2 teaspoon vanilla extract
  • FILLING:
  • 2 egg yolks
  • 1 cup water
  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon grated lemon peel
  • 1/4 cup fresh lemon juice
  • 1 tablespoon butter or margarine
  • MERINGUE:
  • 4 egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar
  1. In a mixing bowl, cream butter and sugar. Add egg and yolks; mix well. Combine flour and baking powder; add to creamed mixture alternately with milk. Mix well. Add vanilla. Pour into greased and floured 9-in. round cake pan. Bake at 350° for 25-30 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes; remove to a wire rack and cool completely.
  2. In a heavy saucepan, combine egg yolks, water, sugar, flour and peel; bring to a gentle boil over medium heat, stirring constantly. Cook and stir for 2-3 minutes or until thickened. Stir in lemon juice and butter. Place cake on a baking sheet; spoon filling on top of cake up to 1/2 in. from edge.
  3. Beat egg whites until foamy. Add cream of tartar; beat on high for 1 minute. Add sugar, 1 tablespoon at a time, beating well after each addition. Beat until stiff peaks form, about 3 minutes. 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

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Reviews forRich Lemon Meringue Cake

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MY REVIEW
Joscy User ID: 2694585 10419
Reviewed Jul. 5, 2014

"IMO, even though this excellent cake has 61 carbs ((a person with diabetes' nightmare)) it is worth every forkful!! TY for sharing!!! Definitely making for my husband for our Wedding Anniversary in August!"

MY REVIEW
jmmurd User ID: 625548 10655
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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