No Image
prep time
45 Min
cook time
30 Min
method
---
yield
6-8 serving(s)
Ingredients
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 - egg
- 2 - egg yolks
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/3 cup milk
- - filling:
- 3/4 cup sugar
- 1/3 cup all purpose flour
- 1 cup water
- 2 - egg yolks, lightly beaten
- 1/4 cup lemon juice
- 1 tablespoon butter
- 1/2 teaspoon grated lemon peel
- - meringue
- 4 - egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup sugar
How To Make lemon meringue cake
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Step 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.
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Step 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.
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Step 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.
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Step 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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