Lemon Meringue Cake

Lemon Meringue Cake- 1 9in round cake.

1/4 cup butter or margarine, softened
1/2 cup sugar
1 egg plus 2 egg yolks
1 cup flour
1 teaspoon baking powder
1/3 cup milk
1 teaspoon lemon extract

2 egg yolks
1 cup water
3/4 cup sugar
1/3 cup flour
1/2 teaspoon grated lemon peel
1/4 cup fresh lemon juice
1 tablespoon butter or margarine

4 egg whites, room temperature
1/2 teaspoon cream of tartar
1/2 cup sugar

Preheat oven to 350°. Grease and flour a 9in cake pan. In a mixing bowl, cream butter and sugar. Add egg and yolks, mix well. Combine flower and baking powder, add to creamed mixture alternately with milk. Mix well, add extract. Pour into prepared cake pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove to a wire rack and cool completely.

In a heavy saucepan, combine egg yolks, water, sugar, flour, and peel. Bring to a gentle boil over medium heat, stirring constantly. Cook and stir for 2-3 minutes or until thickened. Stir in lemon juice and butter. Place cake on a baking sheet, spoon filling on top of cake, leaving 1/2 inch around the edges.

Beat egg whites until foamy. Add cream of tartar, beat on high for 1 minute. Add sugar, 1 tablespoon at a time, beating well after each addition. Beat until stiff peaks form, about 3 minutes. Carefully spread meringue over the filling, sealing to the edges of the cake. Bake for 12-15 minutes or until lightly browned.

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