LEMON-LIME MERINGUE CAKE

Lemon-Lime Meringue Cake image

We top a tender citrus curd-filled cake with lovely meringue for a mile-high masterpiece!-Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 29

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Ingredients

FILLING:
1-1/2 cups sugar
1/4 cup cornstarch
1/4 cup all-purpose flour
1-3/4 cups water
3 large egg yolks, beaten
1/3 cup lemon juice
1/3 cup lime juice
2 tablespoons butter
2 teaspoons grated lemon zest
2 teaspoons grated lime zest
CAKE:
3/4 cup butter, softened
2 cups sugar
3 large eggs
1-1/4 teaspoons vanilla extract
1/3 cup sour cream
1/3 cup lemon juice
1/3 cup lime juice
4 teaspoons grated lemon zest
2-2/3 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cardboard cake circle (9 inches)
MERINGUE:
5 large egg whites
1/4 teaspoon cream of tartar
2/3 cup sugar

Steps:

In a small heavy saucepan, combine the sugar, cornstarch and flour. 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 mixture 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 the juices, butter and zests. Transfer to a small bowl; cool for 10 minutes. Refrigerate until chilled., For cake: In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the sour cream, juices and lemon zest. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream mixture, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place the cake circle on a baking sheet; layer with one cake layer and half of filling. Repeat layers. Top with remaining cake layer. , For meringue: In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Spread meringue over top and sides of cake. Bake at 350° for 28-32 minutes or until meringue is lightly browned. Carefully transfer to a cake plate. Refrigerate leftovers.

Nutrition Facts : Calories 567 calories, Fat 17g fat (10g saturated fat), Cholesterol 144mg cholesterol, Sodium 348mg sodium, Carbohydrate 98g carbohydrate (71g sugars, Fiber 1g fiber), Protein 7g protein.