Lemon Meringue Layered Cake

1. 1

   Heat oven to 350 degrees F.

2. 2

   Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending half the lemon zest into batter before pouring into prepared pans.

3. 3

   Cool cakes in pans 10 min.

4. 4

   Invert onto wire racks; gently remove pans.

5. 5

   Cool cakes completely.

6. 6

   Meanwhile, mix corn starch and 2 Tbsp.

7. 7

   sugar in medium saucepan.

8. 8

   Gradually stir in water.

9. 9

   Bring to boil on medium heat; cook 8 min., stirring constantly.

10. 10

    Remove from heat.

11. 11

    Add dry jelly powder; stir 2 min.

12. 12

    until completely dissolved.

13. 13

    Stir in lemon juice and remaining zest.

14. 14

    Refrigerate 40 min.

15. 15

    or until slightly thickened, stirring occasionally.

16. 16

    Heat oven to 450 degrees F. Place 1 cake layer on parchment paper-covered baking sheet.

17. 17

    Beat egg whites and cream of tartar in small bowl with mixer on high speed until foamy.

18. 18

    Gradually beat in remaining sugar until stiff peaks form; spread onto top of cake layer on prepared baking sheet.

19. 19

    Bake 5 to 7 min.

20. 20

    or until meringue is golden brown.

21. 21

    Place remaining cake layer on serving plate; spread with jelly mixture, then Cool Whip.

22. 22

    Top with meringue-topped cake layer.

* Per serving · 4 servings · Values may vary.

No additional tips available.