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Lemon Meringue Cake Recipe

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This recipe for Lemon Meringue Cake is from Bernice's 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:  
8 egg whites
1 tsp. cream of tartar
½ tsp. salt
½ cup sugar
7 egg yolks
1 cup flour
⅓ cup fresh lemon juice
2 tsp. grated lemon peel
Filling:
½ cup sugar
¼ cup cornstarch
Pinch of salt
1¼ cups water
2 egg yolks
3 tbsp. fresh lemon juice
1tbsp. butter
2 tsp. grated lemon peel
Directions:
Directions:
In large bowl beat egg whites until foamy. Add cream of tartar and salt Beat until soft peaks form. Gradually add sugar, beating until stiff peaks form. Set aside. In a small bowl beat 7 egg yolks until lemon coloured, about 2 minutes. Gradually add ½ cup sugar, beat until thick. Add flour, lemon juice and lemon peel to yolk mixture.
Beat at low speed for 1 minute. By hand, gently fold egg yolk mixture into egg white mixture. Pour batter into ungreased 10 inch tube pan. Bake at 325º for 45 to 55 minutes or until top springs back. Immediately invert cake and let hang until completely cool. Remove from pan.
Filling:
In small sauce pan, combine 1 cup sugar, cornstarch, and salt and mix well. Gradually stir in water. Cook over medium heat until mixture thickens and boils, stirring constantly; remove from heat. In small bowl, beat 2 egg yolks, gradually blend small amount of hot mixture into egg yolks. Return yolk mixture to sauce pan, cook over low heat 2 to 3 minutes or until thickened, stirring constantly. Remove from heat and add 3 tbsp. lemon juice, butter, and lemon peel. Cool.Slice cake into 3 layers. Spread filling between layers, and top with whipped cream.
Personal Notes:
Personal Notes:
Now, this is an impressive cake!!!

 

 

 

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