Recipe: Lemon Meringue Cake (using cake mix, homemade lemon filling)

LEMON MERINGUE CAKE

FOR THE CAKE:
1 (18 1/4 ounce) package lemon or yellow cake mix
3 eggs
1 cup water
1/3 cup vegetable oil
FOR THE LEMON FILLING:
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup water
1/4 cup lemon juice
4 egg yolks, beaten
4 teaspoons butter
1 teaspoon grated lemon peel
FOR THE MERINGUE:
4 egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar

TO PREPARE THE CAKE:
In a mixing bowl, combine (dry) cake mix, 3 eggs, 1 cup water and oil. Beat on low until moistened. Beat on high for 2 minutes or until blended. Pour into two greased and floured 9-inch round baking pans.

Bake at 350 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes, then remove from pans to wire racks.

TO PREPARE THE LEMON FILLING:
Combine 1 cup sugar, cornstarch and salt in a saucepan. Stir in 1/2 cup water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir 1-2 minutes or until thickened.

Remove from heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.

Remove from heat; stir in butter and lemon peel. Cool completely.

TO PREPARE THE MERINGUE:
In a mixing bowl, beat egg whites and cream of tartar until foamy. Gradually beat in 3/4 cup sugar on high until stiff peaks form.

To assemble, split each cake into two layers. Place bottom layer on an ovenproof serving plate; spread with a third of the filling. Repeat layers twice. Top with fourth cake layer. Spread meringue over top and sides.

Bake at 350 degrees F for 10-15 minutes or until meringue is lightly browned.

Serve or refrigerate.

Makes 12-14 servings
Adapted from source: Taste of Home, December/January 2001