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Rich Lemon Meringue Cake

Meet the Cook: My husband likes lemon meringue pie, so I figured this would appeal to him. It's become his favorite birthday cake. Our children are 14, 11, 8 and 3. -Debra Blair, Glenwood, Minnesota
  • Total Time
    Prep: 30 min. Bake: 40 min.
  • Makes
    6-8 servings

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 2 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/3 cup milk
  • FILLING:
  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 1 cup water
  • 2 large egg yolks, lightly beaten
  • 1/2 teaspoon grated lemon zest
  • 1/4 cup lemon juice
  • 1 tablespoon butter
  • MERINGUE:
  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add egg and yolks; mix well. Beat in vanilla. Combine the flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition.
  • Pour into greased and floured 9-in. round baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack and cool completely.
  • For filling, combine sugar and flour in a heavy saucepan. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice, butter and lemon zest. Cool to room temperature without stirring. Place cake on a baking sheet; spoon filling on top of cake to within 1/2-in. of edge.
  • For meringue, let egg whites stand at room temperature for 30 minutes. In a small bowl and with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Carefully spread over filling, sealing to edges of cake. Bake at 350° for 12-15 minutes or until lightly browned.
Nutrition Facts
1 piece: 365 calories, 11g fat (6g saturated fat), 153mg cholesterol, 167mg sodium, 61g carbohydrate (44g sugars, 1g fiber), 7g protein.

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