"Light, fresh, and bursting with lemon flavor and it all starts with a simple cake mix and a can of lemon pir filling. Makes a great dessert for any dinner or special occasion!"
Lemon Meringue Cake
Servings – 10 Prep Time – 30 Minutes Cook Time – 40 Minutes + Cool Time
Ingredients:
1 15.25oz package lemon cake mix, I use Duncan Hines
1 box of lemon pudding, vanilla will work if you do not have access to the lemon in your area. Jell-O brand is delicious.
1 1/4 cups water, or as needed
3 eggs
1/3 cup vegetable oil
1 teaspoon lemon or vanilla extract
3 egg whites
1/2 cup white sugar
1-21oz can lemon pie filling, Duncan Hines Comstock or Lucky Leaf are my favorites to use.
OR
Directions:
Preheat an oven to 350 degrees . Grease and flour three 8-inch cake pans.
Mix the cake mix, water, eggs, and vegetable oil as directed on the package.
Pour batter evenly into the three prepared cake pans.
Bake the layers in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Let cool in pans at least 20 minutes or until completely cool.
When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
Fill and Frost:
Lay one 8" cake onto an oven-safe plate, and spread half the lemon filling over the bottom layer.
Place a second 8" cake gently on the lemon filling or Homemade Lemon Curd, and spread the rest of the filling on the top of the second layer. Top with third 8" cake.
Beat the egg whites in a bowl until they form stiff peaks, then gradually add the sugar and continue to beat until the mixture forms a fluffy, shiny meringue.
Spread the meringue all over the cake like a frosting, spreading it into decorative peaks and swirls.
Place the decorated cake back into the hot oven, and bake until the peaks and swirls of meringue are lightly browned, about 10 minutes.
Refrigerate 4 hours to overnight, then serve cold.
If your cake is for a special occasion add decorations accordingly.
Nutrition:
Calories 552 | Fat 19g | Saturated Fat 5g | Cholesterol 146mg | Sodium 456mg | Carbohydrates 89g | Fiber 1g | Sugars 70g | Protein 9g | Vitamin C 6mg | Calcium 46mg | Iron 2mg | Potassium 124mg
"This recipe was a lot of fun and it worked great! Made it for a friend and took it to work for his birthday and it was gone within an hour. I did add birthday decorations to it after though. It was delicious.!"
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.