Lemon Meringue Cake

Yield: 12 servings

Ingredients

• 1 (18.25 ounce) box lemon cake mix*
• 1 (4 serving) size box lemon pudding mix (not instant)
• 3 eggs, divided
• 4 1/2 tablespoons sugar

Instructions

1. Prepare cake mix as directed, baking in two 8- or 9-inch round pans.
2. Split each cake layer in half horizontally, so you have 4 layers.
3. Prepare pudding mix according to package directions for pie. Allow to cool slightly, then whisk in the egg yolks. Set aside to cool.
4. Place the bottom cake layer on a cookie sheet or ovenproof serving plate.
5. Divide the lemon filling in thirds. Place between each layer of cake, ending with cake only.
6. Whip egg whites in small bowl on medium speed until foamy.
7. Beat in the sugar, about a tablespoon at a time, on high speed until stiff peaks form. Spread or pipe the meringue over the top and sides of the cake, being sure to seal all areas.
8. Place on center rack in preheated 375 degrees F oven and bake for about 10 minutes, until meringue is lightly browned.
9. Refrigerate thoroughly before serving.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Nutrition

Per serving: 233 calories (20 percent from fat), 5 g fat (1.4 g saturated),53 mg cholesterol, 3 g protein, 45 g carbohydrates, 0 fiber, 300 mg sodium