Well-Seasoned Cookbook

flavorful recipes perfected over time

Lemon Meringue Cake

Ingredients for Cake:

1 pkg. Pudding

lemon cake mix

1 cup water

1/3 cup oil

3 eggs

Ingredients for Lemon Filling:

1 cup sugar

3 Tbsp. cornstarch

1/4 tsp. salt

1/2 cup water

1/4 cup lemon juice

4 tsp. margarine or butter

1 tsp. grated lemon peel

4 egg yolks

Ingredients for Meringue Topping:

4 egg whites

1/4 tsp. cream of tartar

3/4 cup sugar

Directions:

Heat oven to 350. Grease and flour two 8 or 9 inch round cake pans. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at highest speed. Pour batter into prepared pans. Bake at 350 for 25 to 35 minutes or until cake springs back when touched lightly in center. Cool 15 minutes; remove from pans. Cool completely.

Meanwhile, in medium-size heavy saucepan combine 1 cup sugar, cornstarch and salt. Gradually stir in water, lemon juice, margarine and lemon peel. Cook over medium heat until mixture boils and thickens, stirring constantly; remove from heat. In small bowl, beat egg yolks slightly; gradually blend about 1/4 of hot lemon mixture into egg yolks. Return egg yolk mixture to saucepan; cook 2 to 3 minutes, stirring constantly. Cool.

Heat oven to 450. In large bowl, beat egg whites and cream of tartar until foamy. Gradually add 3/4 cup sugar, beating until stiff peaks form.

To Assemble Cake:

Split each layer in half horizontally to form 4 layers. Place 1 layer on oven proof serving plate; spread with 1/3 of filling. Repeat with remaining layers and filling. Spread meringue over sides and top of cake. Bake frosted cake at 450 for 4 to 5 minutes or until meringue is light golden brown. Cool completely. Store in refrigerator.