Recipes Using Cake Mixes: #11 Lemon Meringue Cake « Recipe TV

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Recipes Using Cake Mixes: #11 Lemon Meringue Cake The title of this is a bit of a misnomer, this isn’t that much like a cake, more like a lemon meringue pie with a cake-like base. This is actually quicker than a meringue pie, because you don’t have to bake the crust, then add the filling then brown the meringue. It goes in the oven all at once. This home-made filling is superb, but you could use a lemon pie mix for the filling. (Both require cooking on the stove top, and the home made filling is much better in my opinion) BASE: 1 package yellow or golden cake mix 1/2 cup butter or margarine softened 1 egg FILLING: 1 1/3 cups sugar 1/2 cup cornstarch 1/4 tsp salt 1 3/4 cups water 4 eggs separated (reserve whites) 2 tbsp butter or margarine 1 tbsp grated lemon peel/zest 1/2 cup lemon juice TOPPING 1/4 tsp cream of tartar 1/2 cup sugar 4 reserved egg whites (from filling section) Preheat oven to 350 F. Grease a 13×9 inch pan. Combine first three ingredients for the base, mix well and press into bottom of pan. In heavy medium saucepan combine sugar, cornstarch, salt and water and cook over medium heat stirring constantly until mixture thickens and just starts to boil. Put the four egg yolks in a bowl and lightly blend them. Stir in 1/2 cups of the cooked cornstarch mixture into the egg yolks and blend. Pour the egg yolk mixture back into the saucepan with the remainder of the cornstarch mixture and stir over medium heat until thickened. Remove from heat. Stir in lemon peel and juice, pour over cake mixture in pan. Beat egg …