Tastes like lemon meringue pie, but better. Definitely a cake to take to afternoon teas to impress. Everyone loves it.
Ingredients
Cake
- 480 g cake mix
- 0.6 cup water
- 1/3 cup lemon juice
- 1/3 cup canola oil
Filling
- 1 cup caster sugar
- 1/4 tsp salt
- 3 tbs cornflour
- 1/2 cup water
- 1/4 cup lemon juice
- 4 egg yolks beaten
- 20 g butter
- 1 tsp lemon rind zested
Meringue
- 4 egg whites
- 1/4 tsp cream of tartar
- 3/4 cup caster sugar
Method
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Step 1Cake: In a large bowl, combine the cake mix, eggs, water, lemon juice and oil. Beat until combined.
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Step 2Pour into 2 greased and floured 23 cm round cake pans.
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Step 3Bake at 180C for approximately 25 minutes, or until a skewer inserted into the centre comes out clean.
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Step 4Cool in the pans for approximately 10 minutes, then turn out onto wire racks.
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Step 5Filling: In a medium saucepan, combine the sugar, cornflour and salt. Stir in the water and juice until smooth. Cook over a medium heat, stirring, until the mixture becomes bubbly and thickens.
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Step 6Remove from the heat, slowly stir in the egg yolks, return to the heat, constantly stirring for about 2 minutes. Remove from the heat and stir in the lemon zest and butter.
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Step 7Meringue: Beat the egg whites and cream of tartar in a medium bowl until soft peaks form. Gradually add the sugar, a little at a time, while still beating the mix at high speed, until stiff peaks appear.
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Step 8After the cake has cooled, cut each cake into 2 layers. Place one bottom layer on non-stick baking paper on a baking tray. Cover evenly with ⅓ of the filling mix. Repeat layers twice.
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Step 9Spread meringue over the top and sides of the cake. Bake at 180C until the meringue is lightly browned. Cool and store in the fridge.
Recipe Reviews (7)
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