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Lemon Meringue Cake

Source of Recipe

Southern Living Magazine


Recipe Introduction

This cake is a prize. While it is a long recipe and time consuming it is indeed very good and very different and unsual. Surprise your guest with this beautiful cake and you will be the talk of the town.

List of Ingredients

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
3 cups cake flour
4 teaspoons of baking powder
1/2 teaspoon salt
2/3 cup milk
2/3 cup water
2 teaspoons vanilla
3/4 teaspoon almond
6 egg whites

LEMON FILLING:

1-1/2 cups sugar
1/2 cups cornstarch
1/4 teaspoon salt
6 egg yolks
1-1/2 cups half and half
1/4 cup margarine cut into chunks
1 tablespoon grated lemon rind
3/4 cup lemon juice

MERINGUE:

3 tablespoons powdered meringue
1/2 cup water
1/4 teaspoon cream of tarter
1/2 cup sugar

For cake; beat butter and shortening at medium speed with mixer until creamy; gradually add sugar, beating well. Mix flour; baking powder, and salt; add to butter mixture alternately with milk and water; beginning and ending with flour mixture. Beat at low speed until blended. Stir in flavorings. Beat egg whites at high speed with an electric mixer until stiff peaks form; fold about one third of egg whites into batter. Gradually fold in remaining egg whites. Pour batter into 3 greased pans. Bake at 325 for 18 to 22 minutes or until tested done. cool for 10 minutes. Make lemon filling

Filling; Bring first five ingredients to a boil over medium heat, whisking constantly. Boil 1 minute or until thickened. Remove from heat and whisk in butter and lemon rind. Gradually whisk in lemon juice until smooth; pour into a bowl. cover and chil. Spread the lemon filling between leayers and be sure the cake is on an oven proof platter. Make meringue
Merigue: Beat meringue powder and one half of water at high speed with mixer until foamy. Add cream of tartar, beating until soft peaks form.. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue frosting on top and sides of cake. Bake at 425 for 10 minutes or until golden. Top will brown more than sides.


Recipe