Lemon Meringue Cake Recipe
a.. Prep: 40 min. Bake: 25 min. + cooling
b.. Yield: 12-14 Servings
a.. 1 package lemon or yellow cake mix (regular size)
b.. 1 cup water
c.. 3 eggs
d.. 1/3 cup canola oil
e.. FILLING:
f.. 1 cup sugar
g.. 3 tablespoons cornstarch
h.. 1/4 teaspoon salt
i.. 1/2 cup water
j.. 1/4 cup lemon juice
k.. 4 egg yolks, lightly beaten
l.. 4 teaspoons butter
m.. 1 teaspoon grated lemon peel
n.. MERINGUE:
o.. 4 egg whites
p.. 1/4 teaspoon cream of tartar
q.. 3/4 cup sugar
Directions
a.. 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.
b.. 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.
c.. 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.
d.. 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.
e.. 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.
f.. 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 1 serving (1 slice) equals 347 calories, 12 g fat (3 g
saturated fat), 109 mg cholesterol, 319 mg sodium, 57 g carbohydrate, 1 g
fiber, 5 g protein.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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