LEMON MERINGUE CAKE

 

  • Cooking Time: 45 minutes
  • Servings: one pie, 6-8 srvings
  • Preparation Time:

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg plus 2 egg yolks
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/3 cup milk
  • 1/2 teaspoon vanilla extract
  • FILLING:
  • 2 egg yolks
  • 1 cup water
  • 3/4 cup sugar
  • 1/3 cup flour
  • 1/2 teaspoon grated lemon peel
  • 1/4 cup lemon juice
  • 1 tablespoon butter
  • MERINGUE:
  • 4 egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar

Directions

  • 1. In a bowl, cream butter and sugar. Add egg and yolks; mix well. Combine flour and baking powder in a separate bowl; add to creamed mixture alternately with milk. Mix well. Add vanilla.
  • 2. Pour into greased and floured 9-inch round cake pan. Bake at 350 degrees (F) for 25-30 minutes or until a toothpick inserted into center comes out clean. Cool in pan 10 minutes then remove to wire rack and cool completely.
  • 3. In heavy saucepan, combine egg yolks, water, sugar, flour and peel; bring to a gentle boil over medium heat, stirring constantly. Cook and stir for 2-3 minutes or until thickened. Stir in lemon juice and butter. Place cake on baking sheet; spoon filling on top of cake to 1/2 inch from the edge.
  • 4. Beat egg whites until foamy. Add cream of tartar, beat on high for 1 minute. Add sugar one tablespoon at a time, beating well after each. Beat until stiff peaks form, about 3 minutes. Carefully spread over filling, sealing to edges of cake. Bake at 305 degrees (F) for 12-15 minutes or until lightly browned.

Notes

I found this recipe in a Taste of Home booklet and had to try it. It was a hit at my family's Sunday supper. It's delicious and I just love the different textures of this cake. Wha's great about this recipe is that no part of the four eggs is wasted!

Categories: Cake  Dessert  Sweet 

Author Credit: Taste of Home magazine

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