Lemon Meringue Cake Recipe


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!

Lemon Meringue Cake Recipe

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TOTAL TIME: Prep: 40 min. Bake: 25 min. + cooling

MAKES: 12-14 servings

Ingredients
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    1 package lemon or yellow cake mix (regular size)
    1 cup water
    3 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 egg yolks, lightly beaten
    4 teaspoons butter
    1 teaspoon grated lemon peel

    MERINGUE:
    4 egg whites
    1/4 teaspoon cream of tartar
    3/4 cup sugar


Directions
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  1. 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.
  2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks.
  3. 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 peel. Cool completely.
  4. 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.
  5. 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.
  6. Spread meringue over top and sides. Bake at 350° for 10-15 minutes or until meringue is lightly browned. Cool. Store in the refrigerator. Yield: 12-14 servings.


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


Courtesy: Taste of Home

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Cake Magazine: Lemon Meringue Cake Recipe
Lemon Meringue Cake Recipe
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