Rich Lemon Meringue Cake

1. 1

   In a large bowl, cream butter and sugar until light and fluffy. Add egg and yolks; mix well. Beat in vanilla. Combine the flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition.

2. 2

   Pour into greased and floured 9-in. round baking pan. Bake at 350u00b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack and cool completely.

3. 3

   For filling, combine sugar and flour in a heavy saucepan. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 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 2 minutes longer. Remove from the heat. Gently stir in lemon juice, butter and lemon zest. Cool to room temperature without stirring. Place cake on a

4. 4

   ; spoon filling on top of cake to within 1/2-in. of edge.

5. 5

   For meringue, let egg whites stand at room temperature for 30 minutes. In a small bowl and with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Carefully spread over filling, sealing to edges of cake. Bake at 350u00b0 for 12-15 minutes or until lightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.