Lemon Meringue Cake
Source of Recipe
Got this recipe off of THS dessert exchange from a lady named craftyrn
Recipe Introduction
This recipe looks wonderful and she says she got the recipe from Home Cookin 4.7 chapter cakes.
List of Ingredients
1 Package (18 1/4 uz.) lemon or yellow cake mix
3 eggs
1 Cup water
1/3 Cup vegetable oil
FILLING:
1 Cup sugar
3 Tablespoons cornstarch
1/4 Teaspoon salt
1/2 Cup water
1/4 Cup lemon juice
4 egg yolks, beaten
4 Teaspoons butter
1 Teaspoon grated lemon peel
MERINGUE:
4 egg whites
1/4 Teaspoon cream of tartar
3/4 Cup sugar
In a mixing bowl, combine cake mix, eggs, water and oil. Beat on low until moistened. Beat on high for 2 minutes or until blended. Pour into two greased and floured 9-in. round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks.
For filling, combine sugar, cornstarch and salt in
a saucepan. Stir in water and juice until smooth. Bring to a boil over medium heat; cook and stir 1-2 minutes until thickened. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
Remove from heat; stir in butter and lemon peel. Cool completely.
For meringue, beat egg whites and cream of tartar until foamy. Gradually beat in sugar on high speed until stiff peaks form. To assemble, split each cake into two layers. Place bottom layer on an ovenproof serving plate; spread
with a third of the filling. Repeat layers twice. Top with 4th cake layer.
Spread meringue over top and sides. Bake at 350 degrees for 10-15 minutes or until meringue is lightly browned. Serve or refrigerate. Yield: 12-14 servings
Recipe
|
|
member logon
