Lemon Meringue Cake

Recipe by LAURIE
READY IN: 1hr
SERVES: 16
UNITS: US

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
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DIRECTIONS

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