lemon meringue cake
(1 RATING)
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.
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prep time
cook time
30 Min
method
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yield
12 servings
Ingredients
- CRUST
- 1 package pillsbury plus yellow cake mix (i believe we have also used french vanilla and it was good)
- 1/2 cup margerine or butter
- 1 - egg
- FILLING
- 1 1/3 cups sugar
- 1/2 cup cornstarch
- dash salt
- 1 3/4 cups water
- 4 - egg yolks, slightly beaten
- 2 tablespoons margarine
- 2 tablespoons grated lemon peel
- 1/2 cup lemon juice
- MERINGUE
- 4 - egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
How To Make lemon meringue cake
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Step 1Heat 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.
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Step 2In 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.
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Step 3In 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.
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Step 4Bake 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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