Lemon Meringue Cake
Source of Recipe
"Nana" to Bubbe & Alex
1 (18.25 ounce) box lemon cake mix
1 (4 serving) size box lemon pudding mix (not instant)
3 eggs, divided
4 1/2 tablespoons granulated sugar
Prepare cake mix as directed, baking in two 8- or 9-inch round pans.
Split each cake layer in half horizontally, so you have 4 layers.
Make the filling: prepare pudding mix according to package directions
for pie. Allow to cool slightly, then whisk in the egg yolks. Set
aside to cool.
Place the bottom cake layer on a cookie sheet or ovenproof serving
plate. Divide the lemon filling in thirds. Place between each layer
of cake, ending with cake only.
Whip egg whites in 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 sure to seal all areas. Place on center rack in preheated
375 degree F oven and bake about 10 minutes, until meringue is
lightly browned. Refrigerate thoroughly before serving.
Makes 12 servings.
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