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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



1. SPLIT EACH CAKE LAYER IN HALF HORIZONTALLY.
   
   PREHEAT OVEN TO 375°.
   
2. 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.
   
3. 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
   
4. 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.
   
5. SPREAD OR PIPE THE MERINGUE OVER THE TOP AND SIDES OF THE CAKE, BEING CAREFUL TO SEAL ALL AREAS.
   
6. PLACE ON CENTER RACK IN PREHEATED OVEN AND BAKE FOR ABOUT 10 MINUTES OR UTNIL MERINGUE IS LIGHTLY BROWNED. REFRIGERATE THOROUGHLY BEFORE SERVING.
   
7. 12 SERVINGS.