Lemon Meringue Cake

Lemon Meringue Cake Recipe

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Heidi Edwards


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 vote

12 servings
30 Min



  • 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

  • 1 1/3 c
  • 1/2 c
  • dash(es)
  • 1 3/4 c
  • 4
    egg yolks, slightly beaten
  • 2 Tbsp
  • 2 Tbsp
    grated lemon peel
  • 1/2 c
    lemon juice

  • 4
    egg whites
  • 1/4 tsp
    cream of tartar
  • 1/2 c

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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About Lemon Meringue Cake

Course/Dish: Cakes Pies Other Desserts
Hashtags: #lemon #Meringue

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