Lemon Meringue Cake with Strawberries
Rec.food.recipes/MeganPerks/1997
9 servings

2 cups sliced strawberries
1/4 cup sugar
1 1/4 cups all purpose flour
1 cup sugar
1/4 cup margarine, softened
1/2 cup skim milk
1 1/2 t. baking powder
1 1/2 t. grated lemon peel
1 t. vanilla
1/4 t. salt
2 egg whites or 1/4 cup fat-free egg product

2 egg whites
1/2 cup sugar

Mix strawberries and 1/4 cup sugar. Cover and refrigerate until serving
time.

Heat oven to 350 F. Spray square 9 X 9 X 2 inch pan with pam.

Beat flour, 1 cup sugar, the margarine, milk, baking powder, lemon peel, vanilla, salt and 2 egg whites (or egg product) in large bowl with mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Increase oven temperature to 400 F.

Beat 2 egg whites in medium bowl until foamy. Beat in 1/2 cup sugar, 1 Tablespoon at a time. Continue beating until stiff and glossy. Spread over cake.

Bake 8 to 10 minutes or until meringue is light brown. Cool completely. Top each serving with strawberries.

1 serving = 280 calories, 45 calories from fat, 5 g. fat, 1 g. saturated fat, 0 mg. cholesterol.