A really wonderful cake to make is this lemon meringue cake that is easy to make as it is using a cake box mix .. although it is great to make a cake from scratch we sometimes don’t have the time to do so if we want a quick easy cake that is foolproof so this is a great recipe to follow for those times
I really love this recipe as it is for that classic dessert we love the lemon meringue
This great recipe is brought to you by Tammy from yoyomax12 – the diet free zone on YouTube , thanks for sharing this recipe with us
Here below is the recipe and the video tutorial to follow both from the YouTube channel and a excerpt from Tammy too about this recipe
The title of this is a bit of a misnomer, this isn’t that much like a cake, more like a lemon meringue pie with a cake-like base.
This is actually quicker than a meringue pie, because you don’t have to bake the crust, then add the filling then brown the meringue. It goes in the oven all at once.
This home-made filling is superb, but you could use a lemon pie mix for the filling. (Both require cooking on the stove top, and the home made filling is much better in my opinion)BASE:
1 package yellow or golden cake mix
1/2 cup butter or margarine softened
1 eggFILLING:
1 1/3 cups sugar
1/2 cup cornstarch
1/4 tsp salt
1 3/4 cups water
4 eggs separated (reserve whites)
2 tbsp butter or margarine
1 tbsp grated lemon peel/zest
1/2 cup lemon juiceTOPPING
1/4 tsp cream of tartar
1/2 cup sugar
4 reserved egg whites (from filling section)
Preheat oven to 350 F. Grease a 13×9 inch pan.
Combine first three ingredients for the base, mix well and press into bottom of pan.
In heavy medium saucepan combine sugar, cornstarch, salt and water and cook over medium heat stirring constantly until mixture thickens and just starts to boil.
Put the four egg yolks in a bowl and lightly blend them. Stir in 1/2 cups of the cooked cornstarch mixture into the egg yolks and blend. Pour the egg yolk mixture back into the saucepan with the remainder of the cornstarch mixture and stir over medium heat until thickened. Remove from heat.
Stir in lemon peel and juice, pour over cake mixture in pan.
Beat egg whites with cream of tartar until frothy, gradually add the sugar a bit at a time beating until stiff peaks form. Spread over top of filling.
Bake 25-30 minutes at 350F until the meringue is golden brown. Cool before cutting.
