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Lemon Meringue Cake Recipe

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

Melissa Steele


1 package (18-1/4 ounces) lemon or yellow cake mix
3 eggs
1 cup water
1/3 cup vegetable oil

1 cup sugar
3 Tbsp cornstarch
1/4 tsp salt
1/2 cup water
1/4 cup lemon juice
4 egg yolks, beaten
4 tsp butter
1 tsp grated lemon peel


4 egg whites
1/4 tsp cream of tartar
3/4 cup sugar

CAKE: In a mixing bowl, combine cake mix, eggs, water and oil. Beat on low until moistened. Beat on high for 2 min. or until blended. Pour into two greased and floured 9-in round baking pans. Bake at 350 for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks and let fully cool.

FILLING: Combine sugar, cornstarch and salt in a saucepan. Stir in water and juice until smooth. Bring to a boil over medium heat; cook and stir 1-2 minutes or until thickened. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon peel. Cool completely.

MERINGUE: In a mixing bowl, beat egg whites and cream of tartar until foamy. Gradually beat in sugar on high until stiff peaks form.

TO ASSEMBLE: Split each cake into two even layers. Place bottom layer on an ovenproof serving plate; spread with a third of the filing. Repeat layers twice. Top with fourth cake layer. Spread meringue over top and sides. Bake at 350 for 10-15 minutes or until meringue is lightly browned.

Serve or refrigerate.

Number Of Servings:
Number Of Servings:




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