lemon meringue cake
(1 rating)
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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 rating)
yield
12 servings
cook time
30 Min
Ingredients For lemon meringue cake
- CRUST
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1 pkgpillsbury plus yellow cake mix (i believe we have also used french vanilla and it was good)
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1/2 cmargerine or butter
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1egg
- FILLING
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1 1/3 csugar
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1/2 ccornstarch
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dashsalt
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1 3/4 cwater
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4egg yolks, slightly beaten
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2 Tbspmargarine
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2 Tbspgrated lemon peel
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1/2 clemon juice
- MERINGUE
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4egg whites
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1/4 tspcream of tartar
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1/2 csugar
How To Make lemon meringue cake
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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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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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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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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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