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creamy lemon meringue cake

(2 ratings)
genealogymama avatar
Blue Ribbon Recipe by
Melissa Johnson
@genealogymama
Clifton, TN

I used a variation of my mom's Creamy Lemon Meringue Pie recipe and put it on a French vanilla cake, then topped it off with fluffy white frosting. This cake is so light in taste that it won't even feel like you've eaten a slice! If you have leftover filling, place it in mini graham cracker tarts, top it with Cool Whip, and give it to the kids. Surprise! Mini Lemon Cheesecakes!

Blue Ribbon Recipe

This semi-homemade lemon meringue cake tastes like it's made from scratch. French vanilla cake mix has a deeper vanilla flavor and creamier texture than a typical cake mix. It goes nicely with the tangy and sweet lemon filling. On top is a fluffy lemon frosting that has a pillowy marshmallow texture. It's beautiful on the cake and can be toasted with a small torch for extra color. The combination of flavors and textures makes this semi-homemade cake an absolute delight.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 -8
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For creamy lemon meringue cake

  • CAKE
  • 1 box
    French vanilla cake mix
  • 1 c
    water
  • 1/3 c
    vegetable oil
  • 3 lg
    eggs
  • FILLING
  • 1 can
    lemon pie filling (21 oz)
  • 3 pkg
    cream cheese, room temperature (8 oz each)
  • 1 can
    condensed milk (14 oz)
  • 1 tsp
    vanilla extract
  • FROSTING
  • 1 box
    Betty Crocker fluffy home style white frosting mix
  • 1 tsp
    lemon peel
  • 1 Tbsp
    lemon juice concentrate

How To Make creamy lemon meringue cake

  • Prepare French vanilla cake per package directions.
    1
    Preheat oven to 350 degrees. Prepare French vanilla cake per package directions.
  • Pour into 13 x 9 pan or 2 9
    2
    Pour into 13 x 9 pan or 2 9" round cake pans.
  • Bake and let cool.
    3
    Bake for 30 min or when inserted toothpick comes out clean. Remove from oven and let cool.
  • Cakes inverted onto a cooling rack.
    4
    You can choose to leave it in a 13 x 9 pan to top and frost or invert it onto a board. If it's a double layer, invert onto cooling racks until completely cooled. Then place one layer on a plate.
  • Mix cream cheese, pie filling, condensed milk, and vanilla in a mixing bowl.
    5
    FILLING: Mix cream cheese, pie filling, condensed milk, and vanilla in a mixing bowl. Blend with a mixer.
  • Spread the filling on the bottom layer and then spread the filling over the top layer as well.
    6
    Spread thickly over cooled cake. If making a double layer cake, spread the filling on the bottom layer and then spread the filling over the top layer as well. *NOTE: This makes a large amount of filling which can also be used as a crumb layer of frosting. Place the remaining filling in a bowl for use on another cake if desired.
  • Boil 1/2 cup water with lemon juice and lemon peel.
    7
    FROSTING: Boil 1/2 cup water with lemon juice and lemon peel.
  • Pour into a mixing bowl with fluffy white frosting mix.
    8
    Pour into a mixing bowl with the dry mix of Betty Crocker Fluffy White Frosting Mix.
  • Mix at high speed until stiff peaks form.
    9
    Mix at high speed until stiff peaks form.
  • Spread frosting over the cake.
    10
    Spread frosting over the cake. Garnish with fresh lemon slices and a sprig of mint if desired.
  • Creamy Lemon Meringue Cake with toasted frosting.
    11
    Refrigerate the cake when complete until ready to serve. If you can't find the box of fluffy white frosting, you can make a meringue and lightly brown it in the oven or use a can of ready-made Duncan Hines or Betty Crocker Fluffy White Frosting, but I prefer the box mix.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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