Recipes around the world compilation

Lemon Meringue Cake

By PutoPinoy on Friday, April 17, 2009 At Friday, April 17, 2009

Make cake the day before you need it. Make filling the same day as the cake.

  • 2 c. sugar
  • 1/2 c. cornstarch
  • 2 c. water
  • 4 egg yolks, slightly beaten
  • 1/4 c. butter or margarine
  • 2 tsp. grated lemon
  • 2/3 c. lemon juice
  • 2 drops yellow food coloring

Mix sugar and cornstarch in medium saucepan. Gradually stir in water, cook over medium heat stirring constantly, until mixture thickens and boils. Boil and stir 1 minute, gradually stir in the egg yolks. Stir and boil 2 minutes. Remove from heat, stir in butter, lemon peel, lemon juice and food color. Put in refrigerator until next day. Save the egg whites for the meringue. The next day cut the layer cakes in half and fill each layer with the lemon filling, also put lemon filling on top of cake.

  • 4 egg whites
  • 1/4 tsp. cream of tartar
  • 1/2 c. sugar
  • 3/4 tsp. vanilla

Beat egg whites and cream of tartar until foamy. Beat in sugar 1 tablespoon at a time, continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spread meringue all around the outside of the cake and put some dots on the top of the cake. Preheat oven to 350 degrees and put cake back in oven until the meringue is brown.