Lemon Meringue Cake
A tender cake with the bright, tangy flavor of lemon meringue pie, layered with fresh lemon custard.
Ingredients
lemon or yellow cake mix
1 package (18-1/4 ounces)
eggs
3
water
1 cup
vegetable oil
1/3 cup
sugar
1 cup
cornstarch
3 tablespoons
salt
1/4 teaspoon
water
1/2 cup
lemon juice
1/4 cup
egg yolks (beaten)
4
butter
4 teaspoons
grated lemon peel
1 teaspoon
egg whites
4
cream of tartar
1/4 teaspoon
sugar
3/4 cup
Instructions
1
Bake Cake Layers
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
Make Filling
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
Make Meringue
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.
4
Assemble and Bake
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.
