Introduction
Indulge in a delightful dessert that combines the lightness of white cake with the zesty tang of lemon crème pie filling and a fluffy meringue topping. This recipe provides a perfect balance of sweetness and citrus flavors, making it a fantastic choice for any occasion, from family gatherings to special celebrations. Follow these simple steps to create a luscious cake that will impress your guests!
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
Prep time for this cake is approximately 20 minutes, allowing for the preparation of the cake mix, filling, and meringue.
Cook Time, Total Time, Yield
Cook time is around 30 minutes, with the total time, including prep and cooling, taking about 2 hours. This recipe yields about 12 servings, making it perfect for a crowd.
Detailed Directions and Instructions
Bake Cake
Prepare the white cake mix according to the package instructions and bake it in a 9×13-inch pan. Allow the cake to cool completely on a wire rack.
Poke Holes
Using the end of a wooden spoon, carefully poke holes evenly across the cooled cake, making sure to space them out to allow the filling to soak in.
Add Filling
Spread the lemon crème pie filling evenly over the cake, pressing gently so that some of the filling seeps into the holes you created.
Prepare Syrup
In a small saucepan, combine 1 cup of sugar, cream of tartar, and water over medium heat. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes. Stir constantly until the sugar is completely dissolved.
Whip Egg Whites
While the syrup is simmering, using a mixer, beat the egg whites on high speed until soft peaks start to form, indicating they are aerated.
Add Sugar
Gradually add the remaining ⅓ cup of sugar to the egg whites while continuing to beat them. Continue until the meringue thickens and has a glossy appearance.
Incorporate Syrup
With the mixer on low speed, slowly pour the hot syrup into the meringue. Make sure to do this gradually to avoid cooking the egg whites.
Continue Beating
Increase the mixer speed to high and continue beating the meringue mixture until it cools to room temperature and has stiff peaks.
Top Cake
Spread the meringue evenly over the top of the cake, making sure to cover the lemon filling completely.
Brown Meringue
Place the cake under the broiler for 1 to 2 minutes or until the meringue turns golden brown. Watch closely to prevent burning, as it can brown quickly.
Cool and Serve
Allow the cake to cool slightly to set the meringue before serving. If not serving immediately, let it cool completely and then cover and refrigerate until ready to serve.
Notes
Room Temperature Egg Whites
Using egg whites at room temperature helps them whip better, resulting in a more stable meringue.
Cooling the Cake
Ensure the cake is completely cooled before adding the lemon filling, as warm cake may cause the filling to become runny.
Monitoring the Broiler
When browning the meringue, stay attentive; the broiler can quickly change the color from golden to burnt.
Storage
If the cake is not served immediately, it’s best to keep it in the refrigerator to maintain freshness and keep the meringue from weeping.
Cook techniques
Baking the Cake
Prepare the white cake mix as directed on the package. Use a 9×13-inch pan for even baking, ensuring that the cake rises properly and has a uniform texture after cooling.
Poking Holes
After the cake has cooled, use the end of a wooden spoon to poke evenly spaced holes across the surface. This technique allows the lemon crème pie filling to seep into the cake, enhancing its flavor and moisture.
Spreading Filling
Carefully spread the lemon crème pie filling over the cake. Press gently so that the filling seeps into the holes, ensuring that each slice has a burst of lemon flavor.
Preparing Syrup
In a saucepan, combine sugar, cream of tartar, and water. Heat over medium until it boils, then simmer while stirring to dissolve the sugar completely. This syrup will add sweetness and stability to the meringue.
Whipping Egg Whites
Beat egg whites on high speed until soft peaks form. This technique incorporates air into the egg whites, which is crucial for creating a light and fluffy meringue.
Incorporating Syrup
Gradually add the hot syrup while continuing to beat the meringue on low speed. This helps to cook the egg whites and stabilize the meringue, ensuring it holds its shape.
Browning Meringue
Place the topped cake under the broiler for 1 to 2 minutes to brown the meringue. Monitor closely to avoid burning, achieving a beautiful golden color.
FAQ
Can I use a different cake mix flavor?
Yes, you can substitute a different flavor cake mix, but be mindful that it may alter the overall flavor profile of the dessert.
What if I don’t have cream of tartar?
If you don’t have cream of tartar, you can substitute it with an equal amount of vinegar or lemon juice, as they serve a similar function in stabilizing egg whites.
How do I know when the meringue is ready?
The meringue is ready when it forms stiff peaks and has a glossy appearance. This indicates that it has been whipped sufficiently and stabilized.
Can I make this cake ahead of time?
Yes, you can prepare the cake and meringue in advance. Just be sure to refrigerate it after it has cooled completely and cover it to maintain freshness.
How should I store the cake?
Store the cake in the refrigerator covered with plastic wrap or in an airtight container. This will help keep the meringue from becoming weepy.
Conclusion
This lemon crème cake topped with a fluffy meringue is a delightful dessert that balances sweetness and tartness perfectly. The combination of the moist white cake, creamy lemon filling, and airy meringue creates a refreshing and satisfying treat. Ideal for family gatherings or special occasions, this cake is sure to impress your guests.
More recipes suggestions and combination
Lemon Blueberry Meringue Cake
Substitute the lemon crème pie filling with blueberry pie filling for a fruity twist, and add fresh blueberries to the cake batter for added flavor.
Coconut Cream Meringue Cake
Replace lemon filling with coconut cream filling. Incorporate shredded coconut into the meringue for an extra layer of coconut flavor.
Chocolate Meringue Topped Cake
Use chocolate cake mix instead of white, and replace the lemon filling with chocolate ganache. Top it with a rich chocolate meringue.
Strawberry Shortcake with Meringue
Change the cake to a vanilla sponge and use fresh strawberries or strawberry filling instead of lemon, providing a fresh and fruity variation.
Raspberry Almond Meringue Cake
Use raspberry filling and add almond extract to the cake and meringue for a nutty and tangy flavor combination.
Pineapple Upside-Down Meringue Cake
Create an upside-down cake with pineapple slices and maraschino cherries, adding meringue on top for a tropical treat.
Peach Melba Meringue Cake
Replace lemon filling with peach preserves and swirl in some raspberry sauce to the meringue for a beautiful and colorful dessert.
