Pascha Recipes
Lemon Meringue Cake
Yield: 16 servings
Ingredients
- 1 (18.25 ounce) box lemon cake mix
- 1 small box lemon pudding and pie filling mix
- 2 egg whites
- 1/4 cup granulated sugar
Instructions
- Using two 8 inch round layer cake pans, mix, bake and cool cake as directed on package.
- Cook lemon pudding and pie filling mix as directed for pie filling.
- Cool for 30 minutes, stirring several times.
- Beat egg whites until frothy in a bowl; gradually add sugar; beat until stiff but not dry.
- Split each cake layer into 2 layers. Stack on cookie sheets or oven proof
plates. Spread lemon pudding between between layers and on top of cake. Spread meringue around sides of cake.
- Bake at 450 degrees F for 5 minutes, or until meringue is light brown.
- Cool to room temperature before serving.
- Store cake in refrigerator.
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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.