RICH LEMON MERINGUE CAKE

Rich Lemon Meringue Cake image

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

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 20

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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

Steps:

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 : Calories 365 calories, Fat 11g fat (6g saturated fat), Cholesterol 153mg cholesterol, Sodium 167mg sodium, Carbohydrate 61g carbohydrate (44g sugars, Fiber 1g fiber), Protein 7g protein.