Name: Lemon Meringue Cake
Yield: 4 servings
Ingredients: 1/4 cup (60 ml) margarine; 1/2 cup (125 ml) sugar; 1 egg; 2 egg yolks (reserve whites); 1 cup (225 ml) flour; 1 tsp (5 ml). baking powder; 1/3 cup (80 ml) milk; 1/2 tsp (2 ml). vanilla; 2 egg yolks (reserve whites); 1 cup (225 ml) water; 3/4 cup (175 ml) sugar; 1/3 cup (80 ml) flour; 1/2 tsp (2 ml). grated lemon rind; 1/4 cup (60 ml) lemon juice; 1 tbsp (15 ml). margarine; 4 egg whites; 1/2 tsp (2 ml). cream of tartar; 1/2 cup (125 ml) sugar

Servings: 4 persons

1/4 cup (60 ml) margarine
1/2 cup (125 ml) sugar
1 egg
2 egg yolks (reserve whites)
1 cup (225 ml) flour
1 tsp (5 ml). baking powder
1/3 cup (80 ml) milk
1/2 tsp (2 ml). vanilla
2 egg yolks (reserve whites)
1 cup (225 ml) water
3/4 cup (175 ml) sugar
1/3 cup (80 ml) flour
1/2 tsp (2 ml). grated lemon rind
1/4 cup (60 ml) lemon juice
1 tbsp (15 ml). margarine
4 egg whites
1/2 tsp (2 ml). cream of tartar
1/2 cup (125 ml) sugar

1
["Cream margarine and sugar.", "Add egg and yolks and mix well.", "Combine flour and baking powder.", "Add flour mixture to creamed mixture alternately with milk.", "Stir in vanilla.", "Pour batter into 10"" greased and floured pie plate.", "Bake at 350 degrees (175 C.) for 25 to 30 minutes.", "Remove from oven and set aside.", "In a medium saucepan, mix egg yolks, water, sugar, flour and grated lemon rind.", "Bring to boil over medium heat, stirring constantly, for 2 to 3 minutes; remove from heat.", "Stir in lemon juice and margarine.", "Pour over cooled cake.", "Beat the egg whites to soft peaks.", "Add the cream of tartar and sugar and beat until sugar is dissolved and stiff peaks form.", "Pile on top of lemon filling, sealing edges.", "Bake in a 350 degree (175 C.) oven for 12 to 15 minutes.", "Cool on wire rack and refrigerate.", "Refrigerate leftovers."]

No nutritional information available.

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

Lemon Meringue Cake

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