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Lemon Meringue Cake
Lemon Meringue Cake
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Prep Time:
20 minutes
Total Time:
3 hours 35 minutes
Luscious layers of cake, meringue, and zesty lemon pudding create a stunning frosted-free cake.
Ingredients:
  • 2 cups water
  • 1 box (2.9 oz) lemon pudding and pie filling mix, (not instant)
  • 1/4 cup water
  • 2 egg yolks
  • 1 1/2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 2/3 cup milk
  • 1 1/2 teaspoons vanilla
  • 4 eggs, separated
  • 1 cup sugar
Instructions:
  • Prepare the pudding mix according to the instructions on the box for pie, incorporating all the remaining filling ingredients. Chill in the refrigerator for approximately 1 1/2 hours or until cold.
  • Preheat the oven to 325°F. Grease the sides of two 9- or 8-inch round cake pans and line the bottoms with parchment paper. In a medium bowl, mix cake flour, 3/4 cup sugar, baking powder, salt, shortening, milk, vanilla, and 4 egg yolks with an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Increase the speed to high and beat for 2 minutes, scraping occasionally, until the batter is stiff. Spread the batter evenly in the pans.
  • Using an electric mixer, whip 4 egg whites in a small bowl until foamy. Gradually add in 1 cup of sugar, beating on high speed until stiff peaks form. Divide and spread half of the meringue over the batter in each pan.
  • Bake for 30 to 35 minutes until the meringue appears set and dry. Allow it to cool for 10 minutes, then gently loosen the meringues from the edges of the pans using a knife, if needed. Carefully remove them from the pans and peel off the paper. Let the meringues cool completely with the meringue side up on cooling racks for about 1 hour.
  • Layer 1 1/4 cups of pudding over meringue on 1 cake layer. Place the other cake layer, meringue side up, on top. Finish by topping with the remaining pudding. Serve within 30 minutes and store in the refrigerator.

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