Lemon Meringue Cake – a delicious recipe with lemon cake, water, vegetable oil, eggs, lemon pie filling, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease and flour two 8 inch round layer cake pans.
2
Make, bake and cool cake according to package directions.
3
Cook pudding as directed on package for pie filling.
4
Cool for 30 minutes, stirring several times.
5
Beat egg whites until frothy.
6
Gradually add in sugar beating until stiff but not dry.
7
With long serrated knife, split each cake layer into 2 thin layers.
8
Place one cake on oven proof plate.
9
Spread 1/4 of lemon pudding on cake and repeat with all cakes, ending with lemon pudding on top.
10
Spread meringue around sides of cake, making elegant swirls.
11
Bake at 450u00b0F for 5 minutes or until lightly browned.
12
Cool to room temp before serving.
13
Store in refrigerator.
507
kcal
Calories
43
g
Fat
19
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (18 1/4 ounce) package lemon cake mix, 1 1/3 cups water (or as called for in cake mix directions), 1/2 cup vegetable oil (or as called for in cake directions), 3 eggs (or as called for in cake directions), 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.
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