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|
|Calories from Fat: 251 (72%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 348
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