A long recipe, but a good one! All the best aspects of a lemon meringue pie in cake-form!
Heat oven to 350F. Grease and flour two 8 or 9-inch round cake pans. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at highest speed. Pour batter into prepared pans. Bake at 350F. for 25 to 35 minutes or until cake springs back when touched lightly in center. Cool 15 minutes; remove from pans. Cool completely.
Meanwhile, in medium-size heavy saucepan combine 1 cup sugar, cornstarch and salt. Gradually stir in water, lemon juice, margarine and lemon peel. Cook over medium heat until mixture boils and thickens, stirring constantly; remove from heat. In small bowl, beat egg yolks slightly; gradually blend about 1/4 of hot lemon mixture into egg yolks. Return egg yolk mixture to saucepan; cook 2 to 3 minutes, stirring constantly. Cool.
Heat oven to 450F. In large bowl, beat egg whites and cream of tartar until foamy. Gradually add 3/4 cup sugar, beating until stiff peaks form. To assemble cake, split each layer in half horizontally to form 4 layers. Place 1 layer on ovenproof serving plate; spread with 1/3 of filling. repeat with remaining layers and filling. Spread meringue over sides and top of cake. Bake frosted cake at 450F. for 4 to 5 minutes or until meringue is light golden brown. Cool completely. Store in refrigerator.
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Serving Size: 1 Serving (145g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 348 | ||
Calories from Fat: 251 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.9g | 37 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 18.7g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 119.8mg | 37 % | |
Sodium 46.5mg | 2 % | |
Potassium 46.1mg | 1 % | |
Total Carbohydrate 22.5g | 7 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 22.5g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 348
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