Introduction
Indulge in a delightful lemon meringue cake that perfectly balances sweetness with a zesty punch. This dessert offers a moist white cake base topped with luscious lemon crème pie filling and a fluffy meringue. Whether for a special occasion or a casual gathering, this cake is sure to impress your guests with its bright flavor and beautiful presentation.
Detailed Ingredients with measures
1 box white cake mix, prepared in a 9×13 pan
21-ounce can lemon crème pie filling
1⅓ cups sugar, divided
¼ teaspoon cream of tartar
5 tablespoons water
4 egg whites, room temperature
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 30-35 minutes
Total Time: 1 hour 30 minutes
Yield: 12 servings
Enjoy crafting this lemon meringue cake, a refreshing twist perfect for any dessert table!
Detailed Directions and Instructions
1. Bake Cake
Prepare and bake the white cake mix according to the package instructions in a 9×13-inch pan. Allow the cake to cool completely after baking.
2. Poke Holes
Using the end of a wooden spoon or a similar utensil, carefully poke holes evenly across the surface of the cooled cake.
3. Add Filling
Spread the lemon crème pie filling evenly over the cake. Press gently so that some of the filling seeps into the holes created in the previous step.
4. Prepare Syrup
In a small saucepan over medium heat, combine 1 cup of sugar, cream of tartar, and water. Bring the mixture to a boil and then reduce to a simmer for 5 minutes, stirring constantly until the sugar is completely dissolved.
5. Beat Egg Whites
While the syrup is simmering, use an electric mixer to beat the egg whites on high speed until soft peaks begin to form.
6. Add Sugar
Gradually add the remaining ⅓ cup of sugar to the egg whites, continuing to beat the mixture until the meringue thickens and becomes glossy.
7. Incorporate Syrup
Slowly pour the hot syrup into the meringue while beating at low speed to ensure it incorporates evenly.
8. Cool Meringue
Continue to beat the meringue until it cools to room temperature, achieving a stable and fluff texture.
9. Top Cake
Spread the cooled meringue evenly over the top of the cake, providing a thick layer that covers the lemon filling.
10. Brown Meringue
Place the cake under the broiler for 1-2 minutes, watching closely until the meringue turns a golden brown color. Be attentive to prevent burning.
11. Cool and Serve
Allow the cake to cool so that the meringue sets properly. If not serving immediately, cover the cake and refrigerate until you are ready to serve.
Notes
Storage
If not serving the cake right away, it is essential to refrigerate it to maintain freshness and texture.
Temperature for Egg Whites
Ensure that the egg whites are at room temperature for the best results when whipping them.
Broiler Caution
Be vigilant while broiling; the meringue can burn quickly, so keep an eye on it throughout the process.
Serving Suggestion
This cake is delightful when served chilled and can be garnished with fresh lemon zest or berries for extra flavor.
Cook techniques
Preparing the Cake
Start by baking the white cake mix in a 9×13-inch pan according to package instructions. Ensure the cake is completely cooled before moving on to the next steps.
Poking Holes
Use the end of a wooden spoon to poke holes evenly across the surface of the cooled cake. This allows the lemon crème pie filling to seep into the cake for added flavor.
Adding Filling
Spread the lemon crème pie filling over the cake, pressing gently so that the filling penetrates the holes. This enhances the moisture and taste of the cake.
Preparing the Syrup
In a small saucepan, combine 1 cup of sugar, cream of tartar, and water. Heat over medium until boiling, then let it simmer for about 5 minutes while stirring until the sugar dissolves completely.
Beating Egg Whites
In a clean mixing bowl, beat the egg whites on high speed until soft peaks form. This is crucial for achieving a light and fluffy meringue.
Incorporating Sugar
Gradually add the remaining ⅓ cup of sugar to the beaten egg whites. Continue to beat until the meringue thickens and becomes glossy.
Combining Syrup with Meringue
While beating on low speed, slowly pour the hot syrup into the meringue mixture. This helps to stabilize the meringue and adds a beautiful sheen.
Cooling the Meringue
Continue beating the meringue until it has cooled to room temperature. This step ensures that the meringue will set properly when spread on the cake.
Topping the Cake
Spread the cooled meringue evenly over the cake, covering the filling completely. Use a spatula to create peaks or swirls for a decorative effect.
Brown the Meringue
Place the cake under the broiler for 1-2 minutes, watching closely to prevent burning. The meringue should turn a golden brown color, adding both flavor and visual appeal.
Cooling Before Serving
Allow the cake to cool before serving to ensure the meringue sets properly. If not serving immediately, cover and refrigerate it to maintain freshness.
FAQ
Can I use a different flavor of cake mix?
Yes, you can substitute with different flavors, but keep in mind that it may alter the overall taste of the cake.
What can I substitute for egg whites?
You can use aquafaba (the liquid from canned chickpeas) as an egg white substitute in meringue, using 3 tablespoons of aquafaba for each egg white.
How do I know when the meringue is thick enough?
The meringue is ready when it forms stiff peaks and has a glossy finish. It should hold its shape when you lift the beaters.
Can I make this cake ahead of time?
Yes, you can make the cake in advance and assemble it, but it’s best to add the meringue right before serving to ensure it stays fluffy.
What’s the best way to store leftover cake?
Store leftover cake in the refrigerator, covered with plastic wrap or in an airtight container, to maintain freshness.
Conclusion
This delightful cake, featuring layers of lemon crème filling and airy meringue, offers a refreshing dessert option that’s easy to prepare and perfect for various occasions. Its light and zesty flavors, complemented by the sweet meringue topping, create a harmonious combination that is sure to impress your guests.
Classic Vanilla Cake
Substitute lemon crème pie filling with vanilla pudding and top with whipped cream for a classic vanilla dessert.
Chocolate Layer Cake
Replace the white cake mix with chocolate cake mix and use chocolate mousse instead of lemon filling for a rich variation.
Strawberry Shortcake
Use a white cake base and incorporate fresh strawberries and whipped cream instead of lemon filling for a fruity twist.
Pineapple Upside-Down Cake
Modify the recipe by adding canned pineapple rings on the bottom of the pan before pouring the cake batter, using pineapple filling instead.
Orange Meringue Cake
Replace lemon filling with orange crème pie filling for a citrusy variation that offers a unique flavor profile.
Chai Spice Cake
Infuse the white cake mix with chai spices (cinnamon, nutmeg, and ginger) and use a spiced meringue for a warm, aromatic touch.
