Name: Lemon Meringue Cake
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 1 package lemon or yellow cake mix (regular size) -; 1 cup water -; 3 large eggs -; 1/3 cup canola oil -; Filling: -; 1 cup sugar -; 3 tablespoons cornstarch -; 1/4 teaspoon salt -; 1/2 cup water -; 1/4 cup lemon juice -; 4 large egg yolks, lightly beaten -; 4 teaspoons butter -; 1 teaspoon grated lemon zest -; MERINGUE: -; 4 large egg whites -; 1/4 teaspoon cream of tartar -; 3/4 cup sugar -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Meringue Cake

1. 1 package lemon or yellow cake mix (regular size) -

2. 1 cup water -

3. 3 large eggs -

4. 1/3 cup canola oil -

5. Filling: -

6. 1 cup sugar -

7. 3 tablespoons cornstarch -

8. 1/4 teaspoon salt -

9. 1/2 cup water -

10. 1/4 cup lemon juice -

11. 4 large egg yolks, lightly beaten -

12. 4 teaspoons butter -

13. 1 teaspoon grated lemon zest -

14. MERINGUE: -

15. 4 large egg whites -

16. 1/4 teaspoon cream of tartar -

17. 3/4 cup sugar -

How to cook deliciously - Lemon Meringue Cake

1. Stage

Preheat the oven to 350°F. In a large bowl, combine the cake mix, eggs, water and oil. Beat on low speed for 30 seconds, then on medium speed for two minutes, until smooth. Pour the batter into two greased and floured 9-inch round baking pans.

2. Stage

Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cook in the pans for 10 minutes, then transfer them to wire racks to cool completely.

3. Stage

In a large saucepan, combine the sugar, cornstarch and salt. Stir in the water and lemon juice until smooth. Cook over medium-high heat, stirring constantly, until the mixture thickens and becomes bubbly. Reduce the heat to low and cook for an additional two minutes.

4. Stage

Remove the saucepan from the heat. Gradually stir a small amount of the hot mixture into the beaten egg yolks, then return it all to the pan, stirring constantly. Bring the mix to a gentle boil, then cook and stir for two minutes. Remove from the heat, then gently stir in the butter and lemon zest. Cool completely.

5. Stage

In a large bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Editor's Tip: Make sure the bowl is clean and dry, as any grease or moisture can prevent the egg whites from whipping properly. Use the stand mixer bowl with a whisk attachment for best results.

6. Stage

Cut each cake horizontally into two layers. Place one layer on an ovenproof serving plate and spread it with one-third of the lemon filling. Repeat the layers twice, finishing with the top layer of cake. Editor's Tip: Level the cake layers using a serrated knife to trim the tops, if necessary, for even layers.

7. Stage

Spread the meringue over the top and sides of the cake, creating swirls and peaks. Bake at 350° for 10 to 15 minutes or until the meringue is lightly browned. Cool completely and store in the refrigerator. Editor's Tip: Create smooth layers by spreading the lemon filling evenly using the back of a spoon or spatula.