Lemon Meringue Cake
Ingredients
1 package yellow cake mix with pudding
1/2 C. butter
1 egg
Filling
1-1/3 C. sugar
1/2 C. cornstarch
Dash salt
1-3/4 C. water
4 egg yolks, slightly beaten
2 Tbsp. butter
2 Tbsp. grated lemon peel
1/2 C. lemon juice
Meringue
4 egg whites
1/4 tsp. cream of tartar
1/2 C. sugar
Cooking Instructions
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)