Lemon Meringue Cake
This is a cake recipe I got from Taste of Home, quite some time ago. It is very popular with us with it's tangy lemon flavour and something I prepare often when we are having company. Cook times are approximate.
INGREDIENTS
NutritionCAKE
- 1⁄4cup butter
- 1⁄2cup sugar
- 1
- 2egg yolks
- 1cup flour
- 1teaspoon baking powder
- 1⁄3cup milk
- 1⁄2teaspoon vanilla
FILLING
- 2egg yolks
- 1cup water
- 3⁄4cup sugar
- 1⁄3cup flour
- 1⁄2teaspoon lemon, rind of
- 1⁄4cup lemon juice
- 1tablespoon butter
MERINGUE
- 4egg whites
- 1⁄2teaspoon cream of tartar
- 1⁄2cup sugar
DIRECTIONS
- For cake, cream together butter and sugar.
- Beat in egg plus egg yolks.
- Sift together dry ingredients.
- Stir vanilla into milk.
- Add dry ingredients alternately with milk.
- Mix well and pour into a buttered and floured 9 inch round cake pan.
- Bake at 350*F for 25 to 30 minutes, til top springs back when lightly touched.
- REmove from pan and cool completely on a wire rack.
- For filling, stir together in top of double boiler, sugar and flour.
- Stir in egg yolks, water, lemon peel and lemon juice.
- Cook over simmering water until mixture bubbles and thickens.
- Remove from heat.
- Let cool 5 minutes, then stir in butter until melted.
- Mix well.
- Let cool completely.
- For meringue beat together egg whites and cream of tartar until soft peaks form.
- Continue to beat while slowly adding sugar, until stiff peaks form and is glossy.
- To assemble, place cake on oven proof plate, spread with lemon filling then cover completely with meringue.
- Bake at 350*F until meringue is lightly browned, about 10 minutes.
- Remove from oven and cool completely.
- Serve to some very appreciative friends and family!