Lemon Meringue Cake

Recipe by LAURIE

This cake looks like you are a master baker! So elegant and so lemony yummy. Great way to impress someone with your skills. Gets me is a mood for spring!

Top Review by Mimi Bobeck

Cool, fluffy and sweet. This is a recipe I would recommend you keep on hand for spring and summer to bring to picknics and bbq's.

Ingredients Nutrition

  • 1 (18 1/4 ounce) package lemon cake mix
  • 1 13 cups water (or as called for in cake mix directions)
  • 12 cup vegetable oil (or as called for in cake directions)
  • 3 eggs (or as called for in cake directions)
  • 1 (3 1/2 ounce) package lemon pie filling mix (cook type)
  • 2 egg whites
  • 14 cup sugar


  1. Grease and flour two 8 inch round layer cake pans.
  2. Make, bake and cool cake according to package directions.
  3. Cook pudding as directed on package for pie filling.
  4. Cool for 30 minutes, stirring several times.
  5. Beat egg whites until frothy.
  6. Gradually add in sugar beating until stiff but not dry.
  7. With long serrated knife, split each cake layer into 2 thin layers.
  8. Place one cake on oven proof plate.
  9. Spread 1/4 of lemon pudding on cake and repeat with all cakes, ending with lemon pudding on top.
  10. Spread meringue around sides of cake, making elegant swirls.
  11. Bake at 450°F for 5 minutes or until lightly browned.
  12. Cool to room temp before serving.
  13. Store in refrigerator.

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