LEMON MERINGUE CAKE
THIS CAKE HAS WONDERFUL BLENDS OF TEXTURES WITH THE CREAMY LEMON FILLING AND THE SLIGHTLY CRUNCHY MERINGUE AND CAKE. GARNISH WITH FRESH WHOLE STRAWBERRIES.
List of Ingredients
- 1 LEMON CAKE MAKE FROM A MIX OR FROM SCRATCH
- BAKED IN 2 ( 8 OR 9" ROUND CAKE PANS)
- 4 SERVING SIZE BOX COOK AND SERVE LEMON PUDDING MIX
- 3 EGGS DIVIDED
- 4 1/2 TABLESPOONS SUGAR
Instructions
- SPLIT EACH CAKE LAYER IN HALF HORIZONTALLY.
PREHEAT OVEN TO 375°.
- PREPARE PUDDING MIX ACCORDING TO THE PACKAGE DIRECTIONS FOR PIE FILLING. ALLOW TO COOL SLIGHTLY, THEN WHISK IN THE EGG YOLKS. SET ASIDE TO COOL.
- PLACE ONE CAKE SLICE ON A COOKIE SHEET OR OVEN PROOF SERVING PLATE. DIVIDE THE LEMON FILLING IN THIRDS. PLACE BETWEEN EACH LAYER OF CAKE ENDING WITH A CAKE LAYER ON TOP
- WHIP EGG WHITES IN A SMALL BOWL ON MEDIUM SPEED UNTIL FOAMY. BEAT IN THE SUGAR, ABOUT A TABLESPOON AT A TIME ON HIGH SPEED UNTIL STIFF PEAKS FORM.
- SPREAD OR PIPE THE MERINGUE OVER THE TOP AND SIDES OF THE CAKE, BEING CAREFUL TO SEAL ALL AREAS.
- PLACE ON CENTER RACK IN PREHEATED OVEN AND BAKE FOR ABOUT 10 MINUTES OR UTNIL MERINGUE IS LIGHTLY BROWNED. REFRIGERATE THOROUGHLY BEFORE SERVING.
- 12 SERVINGS.