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lemon meringue cake

(1 rating)
CookinDiva45 avatar
Recipe by
Patsy Mills
@CookinDiva45
Fort Worth, TX

Delicious, surprising variation on lemon meringue pie!

(1 rating)
yield 6 -8
prep time 45 Min
cook time 30 Min

Ingredients For lemon meringue cake

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

How To Make lemon meringue cake

  • 1
    First 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.
  • 2
    Pour 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.
  • 3
    For 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.
  • 4
    For 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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