Post by lighthousekeeper on May 22, 2011 16:10:23 GMT -5
I got this recipe out of a Taste of Home cookbook that I got at my neighbors garage sale last week, and couldn't wait to try it because Jim loves Lemon Meringue pie, so I figured he was bound to like this too. I made it today and it was a success! It is very tasty! The only problem was we ate too much of it!
Lemon Meringue Cake
1 package lemon cake mix {can use yellow, but lemon is best}
3 eggs
1 cup water
1/3 cup canola or vegetable oil
FILLING:
1 cup sugar
3 tbsp corn starch
¼ tsp salt
½ cup water
¼ cup lemon juice
4 egg yolks, beaten
4 tsp. butter or margarine
1 tsp grated lemon peel
MERINGUE:
4 egg whites
¼ tsp cream of tartar
¾ cup sugar
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; 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 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 oven proof 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
Lemon Meringue Cake
1 package lemon cake mix {can use yellow, but lemon is best}
3 eggs
1 cup water
1/3 cup canola or vegetable oil
FILLING:
1 cup sugar
3 tbsp corn starch
¼ tsp salt
½ cup water
¼ cup lemon juice
4 egg yolks, beaten
4 tsp. butter or margarine
1 tsp grated lemon peel
MERINGUE:
4 egg whites
¼ tsp cream of tartar
¾ cup sugar
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; 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 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 oven proof 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