Lemon Meringue Cake Recipe

Name: Lemon Meringue Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package lemon or yellow cake mix (regular size); 1 cup water; 3 large eggs; 1/3 cup canola oil; 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; 4 large egg whites; 1/4 teaspoon cream of tartar; 3/4 cup sugar

Servings: persons

1 package lemon or yellow cake mix (regular size)
1 cup water
3 large eggs
1/3 cup canola oil
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
4 large egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar

1
In a large bowl, combine the cake mix, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2
Pour into two greased and floured 9-in. round baking pans. Bake at 350u00b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks.
3
For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water and juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon zest. Cool completely.
4
For meringue, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
5
Cut each cake horizontally into two layers. Place bottom layer on an ovenproof serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer.
6
Spread meringue over top and sides. Bake at 350u00b0 for 10-15 minutes or until meringue is lightly browned. Cool. Store in the refrigerator.

1008

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 package lemon or yellow cake mix (regular size), 1 cup water, 3 large eggs, 1/3 cup canola oil, and more.

Yes, Lemon Meringue Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Meringue Cake

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