Ingredients For Lemon Meringue Cake
1 package lemon or yellow cake mix
1 cup water
3 large eggs
1/3 cup canola oil
1 cup water
3 large eggs
1/3 cup canola oil
Filling
1 cup sugar
3 tbsp corn starch
1/4 teaspoon salt
1/2 cup water
1/2 cup lemon juice
4 large egg yolks lightly beaten
4 teaspoons butter
1 teaspoon grated lemon zest
For Meringue
4 large egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
Preparation Of Lemon Meringue Cake
Take a large bowl combine the cake mix ,eggs, water and oil. Beat on low speed for 30 seconds beat on medium speed for 2 minutes. Pour into a greased and floured 9 inch round baking pans. Bake it at 350 degrees for 25-30 minutes or until the toothpick inserted in the center comes out clean. cool for 10 minutes and transfer it to the wire racks. Take a large sauce pan combine the sugar, corn starch and salt stir in water and juice until smooth. Cook and stir over medium high heat thickened and bubbly. Reduce the heat and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling egg yolks return all to the pan string all it constantly. Bring a gentle boil cook and stir for 2 minutes. Remove from heat and gently stir in lemon zest and butter cool completely. For meringue in a large bowl beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat with sugar 1 tbsp at a time on high until stiff peaks form. Cut each cake horizontally into two layers. Place bottom layer on oven proof serving plate. spread with a third of filling repeat layers twice. top with remaining cake layer. Spread meringue over top and sides bake at 350 for 10-15 minutes or until meringue is turned brown. Store in the refrigerator.
