Lemon meringue cake
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Lemon meringue cake
  Lemon    Meringue    Cakes  
Last updated 6/12/2012 1:22:01 AM. Recipe ID 54461. Report a problem with this recipe.
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      Title: Lemon meringue cake
 Categories: Desserts, Cakes
      Yield: 12 Servings
 
           -Dorothy Cross TMPJ72B
           -CRUST:
      1 pk Pillsbury Plus Yellow Cake M
    1/2 c  Margarine or butter
      1    Egg
           -FILLING:
  1 1/3 c  Sugar
    1/2 c  Cornstarch
      1 ds Salt
  1 3/4 c  Water
      4    Egg yolks; slightly beaten
      2 tb Margarine
      2 tb Grated lemon peel
    1/2 c  Lemon juice
           -MERINGUE:
      4    Egg whites
    1/4 ts Cream of tartar
    1/2 c  Sugar
 
  Heat oven to 350 degrees. Grease 13X9-inch pan. In large bowl,
  combine cake mix, 1/2 c margarine and egg; mix at low speed until
  crumbly. Press mixture in bottom of greased pan. In medium saucepan,
  combine 1-1/3 cups 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 cup 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 tablespoons margarine, 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 cup
  sugar 1 tablespoon at a time, beating at high speed until stiff peaks
  form and sugar is dissolved. Spread meringue over hot filling. Bake
  at 350 degrees for 25 to 35 minutes or until meringue is golden
  brown. Cool 1 hour. Refrigerate at least 1 hour before serving. 12
  servings. Dietary Exchanges: 1-1/2 Bread (starch), 3 Fruit, 3 Fat




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Recipe ID 54461 (Apr 03, 2005)

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