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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Meringue Cake Recipe

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This recipe for Lemon Meringue Cake is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º. 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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