Lemon Meringue Cake

Lemon Meringue Cake Recipe

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Patsy Mills


Delicious, surprising variation on lemon meringue pie!

★★★★★ 1 vote
45 Min
30 Min


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1/4 c
butter, softened
1/2 c
egg yolks
1/2 tsp
vanilla extract
1 c
all-purpose flour
1 tsp
baking powder
1/3 c
3/4 c
1/3 c
all purpose flour
1 c
egg yolks, lightly beaten
1/4 c
lemon juice
1 Tbsp
1/2 tsp
grated lemon peel
egg whites
1/2 tsp
cream of tartar
1/2 c

How to Make Lemon Meringue Cake


  • 1First 8 ingredients are for cake. In large mixing bowl, cream butter and sugar until light and fluffy. Add the egg and egg yolks; mix well. Beat in vanilla. Combine the flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition.
  • 2Pour into a greased and floured 9-in. round baking pan. Bake at 350-deg. for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
  • 3For filling, combine sugar and flour in a heavy saucepan. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Remove from heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil, cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice, butter and lemon peel. Cool to room temperature without stirring. Place cake on a baking sheet; spook filling on top of cake to within 1/2-inch of edge.
  • 4For meringue, let egg whites stand at room temperature for 30 minutes. In a small mixing bowl and with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Carefully spread over filling, sealing to edges of cake. I begin at the outer edges, fill to middle. Bake at 350-deg. for 12-15 minutes or until lightly browned.

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About Lemon Meringue Cake

Course/Dish: Cakes
Hashtag: #lemon

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