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 white cake mix; 1 (8 oz.) lemon yogurt; 1/2 c. buttermilk; 1/3 c. vegetable oil; 3 eggs; 1 Tbsp. lemon rind; 1 jar (11.25 oz.) lemon curd; 1/4 c. powdered egg whites; 3/4 c. warm water; 1/4 tsp. cream of tartar; 1 c. sugar

Servings: persons

1 white cake mix
1 (8 oz.) lemon yogurt
1/2 c. buttermilk
1/3 c. vegetable oil
3 eggs
1 Tbsp. lemon rind
1 jar (11.25 oz.) lemon curd
1/4 c. powdered egg whites
3/4 c. warm water
1/4 tsp. cream of tartar
1 c. sugar

1
Combine ingredients through lemon rind.
2
Bake in two cake pans in a 350u00b0 oven for 35 minutes.
3
Cool.
4
Then spread lemon curd between layers.
5
Beat egg whites, warm water, and cream of tartar on medium high adding sugar 1 tablespoon at a time.
6
Cover cake with meringue and bake at 450u00b0 for 5 to 7 minutes.
7
Cool for 10 minutes then put in refrigerator till it cools completely.

777

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 1 white cake mix, 1 (8 oz.) lemon yogurt, 1/2 c. buttermilk, 1/3 c. vegetable 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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