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lemon meringue cake

(1 rating)
shygirlheidi avatar
Recipe by
Heidi Edwards
@shygirlheidi
Longview, WA

I am not sure were this recipe came from I am sure a cook book b/c I have a copy of the page but no name on the page.. BUT OMG this is delish!!! I love this I will need to make this soon again.

►
(1 rating)
yield 12 servings
cook time 30 Min

Ingredients For lemon meringue cake

  • CRUST
  • 1 pkg
    pillsbury plus yellow cake mix (i believe we have also used french vanilla and it was good)
  • 1/2 c
    margerine or butter
  • 1
    egg
  • FILLING
  • 1 1/3 c
    sugar
  • 1/2 c
    cornstarch
  • dash
    salt
  • 1 3/4 c
    water
  • 4
    egg yolks, slightly beaten
  • 2 Tbsp
    margarine
  • 2 Tbsp
    grated lemon peel
  • 1/2 c
    lemon juice
  • MERINGUE
  • 4
    egg whites
  • 1/4 tsp
    cream of tartar
  • 1/2 c
    sugar

How To Make lemon meringue cake

  • 1
    Heat oven to 350 F Grease 13x9 inch pan. In large bowl, combine cake mix, 1/2 cup margarine, and egg; mix at low speed until crumbly. Press mixture in bottom of greased pan.
  • 2
    In medium saucepan combine 1 1/3 Cups sugar, cornstarch and salt. Gradually stir in water; blend until smooth. Cook over medium heat until mixture boils, stirring constantly. Remove from heat. Stir about 1/2 cup of hot mixture into egg yolks; return egg mixture to saucepan. Cook until mixture is bubbly. Mixture will be very thick. Remove from heat; stir in 2 Tb Margarine, lemon peel and lemon juice. Pour filling over base.
  • 3
    In small bowl, beat egg whites and cream of tartar at medium speed until soft peaks form, about 1 minute. Add 1/2 cup sugar 1 Tb at a time, beating at high speed until stiff peaks form and sugar is dissolved. Spread meringue over hot filling.
  • 4
    Bake at 350 F for 25 to 30 minutes or until meringue is golden brown. Cool 1 hour. Refrigerate at least 1 hour before serving.
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