{"id":2231,"date":"2026-02-15T18:41:55","date_gmt":"2026-02-15T18:41:55","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:41:55","modified_gmt":"2026-02-15T18:41:55","slug":"lemon-meringue-cake","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/cake\/blog\/2026\/02\/15\/lemon-meringue-cake\/","title":{"rendered":"Lemon Meringue Cake"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>1 package yellow cake mix with pudding<br \/>\n1\/2 C. butter<br \/>\n1 egg<br \/>\nFilling<br \/>\n1-1\/3 C. sugar<br \/>\n1\/2 C. cornstarch<br \/>\nDash salt<br \/>\n1-3\/4 C. water<br \/>\n4 egg yolks, slightly beaten<br \/>\n2 Tbsp. butter<br \/>\n2 Tbsp. grated lemon peel<br \/>\n1\/2 C. lemon juice<br \/>\nMeringue<br \/>\n4 egg whites<br \/>\n1\/4 tsp. cream of tartar<br \/>\n1\/2 C. sugar<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>Heat oven to 350. Grease 13X9-inch pan. In large bowl, combine cake mix, 1\/2 C.  butter and egg; mix at low speed until crumbly. Press mixture in bottom of greased pan.  In medium saucepan, combine 1-1\/3 C. sugar, cornstarch and salt. Gradually stir in  water; blend until smooth. Cook over medium heat until mixture boils, stirring  constantly. Remove from heat. Stir about 1\/2 C. of hot mixture into egg yolks; return  egg mixture to a saucepan. Cook until mixture is bubbly. (Mixture will be very thick.)  Remove from heat; stir in 2 Tbls. butter, lemon peel and lemon juice. Pour filling  over base. In small bowl, beat egg whites and cream of tartar at medium speed until soft  peaks form, about 1 minute. Add 1\/2 C. sugar 1 Tbls. at a time, beating at high  speed until stiff peaks form and sugar is dissolved. Spread meringue over hot filling.  Bake at 350 for 25 to 35 minutes or until meringue is golden brown. Cool 1 hour.  Refrigerate at least 1 hour before serving.<br \/>&nbsp;<br \/>&nbsp;<br \/>In the beginning was the Word, and the Word was with God, and the Word was God. (John 1:1)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cake<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/cake\/blog\/2026\/02\/15\/lemon-meringue-cake\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-2231","post","type-post","status-publish","format-standard","hentry","category-cake"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts\/2231","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/comments?post=2231"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts\/2231\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/media?parent=2231"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/categories?post=2231"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/tags?post=2231"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}