"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Lemon Meringue Cake Recipe

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This recipe for Lemon Meringue Cake, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kay Heroux
Added: Thursday, October 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg yellow cake mix
1/2 c. butter softened
1 egg

Filling
1-1/3 c. sugar
1/2 c. cornstarch
1/4 tsp. salt
1-3/4 c. water
4 eggs separated (save whites)

2 T. butter softened
1 T. grated lemon peel
1/2 c. lemon juice
1/4 tsp. cream of tarter
1/2 c. sugar

Directions:
Directions:
Preheat oven to 350. Grease bottom & sides of
9 x 13 pan. In a large bowl combine first 3 ingredients; mix well. Press into pan. In heavy saucepan, combine first 4 filling ingredients. Cook over medium heat, stirring constantly until mixture just comes to a boil. Remove from heat, stir in 1/2 cup of egg yolks that were beaten slightly. Add this to remaining cornstarch mixture in saucepan. Continue cooking until mixture thickens. Stir in butter, lemon peel and juice. Pour over cake mixture in pan. Beat egg whites with cream of tarter until frothy. Gradually add sugar, beating until stiff peaks form. Spread over filling to within 1/2" of sides of pan. Bake 20 to 30 minutes or until meringue is golden brown. Refrigerate at least 1 hour before cutting.

 

 

 

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