January 14, 2016

Purging my draft recipe files: Lemon Meringue Cake

I loved this old fashioned cake when I had it years and years ago and saved this recipe when I stumbled upon it in 2008.  I never bought cake mixes at the time, much less a lemon one so this was forgotten in my files.  However, I know I can tweak this recipe to make it healthier using almond flour to make my own lemon cake, and of course use a natural sweetener to make it sugar free.

I'm pretty excited to make this one within the next few weeks! As I was typing these posts my delivery of King Arthur Almond Flourwas just delivered, and I am currently having a lot of fun baking and cooking with the natural sweetener, Truvia.  I'll post again after it's made into a healthier version.  (I've always used Honeyville almond flour but they jacked up their prices so high that I decided to try some other brands.  I wanted a very finely ground almond flour and King Arthur's looks like it's just as good if not better than my regular brand... so I'll let you know!)

Lemon Meringue Cake

1 boxed lemon cake mix, baked as directed in two 9" pans

1 c sugar
3 T cornstarch
1/4 t salt
1/2 c water
1/4 cup lemon juice
4 t butter
1 t grated lemon peel
4 large egg yolks -- slightly beaten

4 large egg whites
1/4 t cream of tartar
3/4 c sugar

Cool the baked cakes completely and slice each layer in half so you have 4 cakes. Make the filling:  Combine sugar, corn starch and salt in a sauce pan. Stir in water, lemon juice, butter and lemon peel. Cook over medium heat until mixture boils, whisking or stirring constantly.  Remove from heat. Drizzle one cup of the hot mixture with egg yolks, whisking well.  Return to the pan and cook 2-3 minutes over medium low, until thick.  Chill.

When chilled, make the meringue. Beat egg whites and cream of tartar till foamy. Add sugar gradually, beating until stiff peaks form.

Place about 1/3 cup of filling between the cake layers.  Spread meringue over the top and sides of cake.  Bake the frosted cake in a hot 450 degree oven for about 4-5 minutes to turn the meringue golden brown on tips.  Cool completely before serving.

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