Description:

Cake crust w/ lemon filling. Can top with meringue or whipped cream

Source:

Carol

Serves/Makes:1 (10") cake

Ingredients

• 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

Preparation

• 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.

Comments

This may not be the desset you asked for, but it is so-o-o good.