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Lemon Meringue Cake
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Recipe Information
Cake crust w/ lemon filling. Can top with meringue or whipped cream


Serves/Makes:1 (10") cake

  • 1/4 cup (60 ml) margarine
  • 1/2 cup (125 ml) sugar
  • 1 egg
  • 2 egg yolks (reserve whites)
  • 1 cup (225 ml) flour
  • 1 tsp (5 ml). baking powder
  • 1/3 cup (80 ml) milk
  • 1/2 tsp (2 ml). vanilla
  • Filling:
  • 2 egg yolks (reserve whites)
  • 1 cup (225 ml) water
  • 3/4 cup (175 ml) sugar
  • 1/3 cup (80 ml) flour
  • 1/2 tsp (2 ml). grated lemon rind
  • 1/4 cup (60 ml) lemon juice
  • 1 tbsp (15 ml). margarine
  • Meringue:
  • 4 egg whites
  • 1/2 tsp (2 ml). cream of tartar
  • 1/2 cup (125 ml) sugar
  • Cream margarine and sugar.
  • Add egg and yolks and mix well.
  • Combine flour and baking powder.
  • Add flour mixture to creamed mixture alternately with milk.
  • Stir in vanilla.
  • Pour batter into 10" greased and floured pie plate.
  • Bake at 350 degrees (175 C.) for 25 to 30 minutes.
  • Remove from oven and set aside.
  • Filling:
  • In a medium saucepan, mix egg yolks, water, sugar, flour and grated lemon rind.
  • Bring to boil over medium heat, stirring constantly, for 2 to 3 minutes; remove from heat.
  • Stir in lemon juice and margarine.
  • Pour over cooled cake.
  • Meringue:
  • Beat the egg whites to soft peaks.
  • Add the cream of tartar and sugar and beat until sugar is dissolved and stiff peaks form.
  • Pile on top of lemon filling, sealing edges.
  • Bake in a 350 degree (175 C.) oven for 12 to 15 minutes.
  • Cool on wire rack and refrigerate.
  • Refrigerate leftovers.
This may not be the desset you asked for, but it is so-o-o good.

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