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Lemon Meringue Cake




Source of Recipe


Unknown






List of Ingredients



• Crust
  
• 1 pkg yellow cake mix
  
• 1/2 cup butter or margarine
  
• 1 egg
  
• Filling
  
• 1 1/3 cups sugar
  
• 1/2 cup cornstarch
  
• dash salt
  
• 1 3/4 cups water
  
• 4 egg yolks, slightly beaten
  
• 2 tablespoons margarine
  
• 2 tablespoons grated lemon peel
  
• 1/2 cup lemon juice
  
• Meringue
  
• 4 egg whites
  
• 1/4 teaspoon ceam of tartar
  
• 1/2 cup sugar
  






Instructions



1. Preheat oven to 350*. Grease a 13x9x2 inch baking pan.
   
2. In a large bowl, combine crust ingredients; mix at low speed until crumbly. Press mixture in the bottom of prepared pan.
   
3. For filling, In a 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 tablespoons butter, lemon peel and lemon juice. Pour filing over crust.
   
4. In a small bowl, beat egg whites and cream of tartar at medium speed until soft peaks form, about 1 minute. Add the 1/2 cup sugar 1 tablespoon at a time, beating at high speed until stiff peaks form and sugar is dissolved. Spread meringue over hot filling.
   
5. Bake at 350* for 25-30 minutes or until meringue is golden brown. Cool 1 hour. Refrigerate at least 1 hour before serving.
   Yield 12 serviings
   






Final Comments


Cake mix with pudding added makes a richer tasting crust.