This cake makes a nice presentation at any special occasion. I always make it for our Fourth of July family get-together. It is very light and summery.
1 (18.25-ounce) package Pillsbury Plus
Lemon Cake Mix
1 cup water
⅓ cup vegetable oil
3 eggs
FILLING
1 cup granulated sugar
3 tablespoons cornstarch
¼ teaspoon salt
½ cup water
¼ cup lemon juice
2 tablespoons margarine or butter
1 teaspoon grated lemon peel
4 egg yolks, lightly beaten
MERINGUE
4 egg whites
¼ teaspoon cream of tartar
¾ cup granulated sugar
Heat the oven to 350°. Grease and flour two 8-inch or three 9-inch round cake pans. In a large bowl with an electric mixer on low speed combine the cake mix, water, oil, and eggs until moistened. After all is moistened, turn the mixer on high and beat 2 minutes. Pour the batter into the prepared pans. Bake 25 to 35 minutes or until the cake springs back when touched lightly in the center. Cool 15 minutes and remove from the pans. Cool completely.
For the filling, in a medium-size heavy saucepan combine the sugar, cornstarch, and salt. Gradually stir in the water, lemon juice, margarine, and lemon peel. Cook over medium heat until the mixture boils and thickens, stirring constantly. Remove from the heat. In a small bowl beat the egg yolks slightly and gradually blend about one-fourth of the hot lemon mixture into the egg yolks. Return the yolk mixture to the saucepan. Cook another 2 to 3 minutes, stirring constantly. Remove from the heat and set aside to cool.
For the meringue, heat the oven to 450°. In a large bowl with an electric mixer on high beat the egg whites with the cream of tartar until foamy. Gradually add the sugar, beating until stiff peaks form.
To assemble the cake, split each layer in half horizontally to form four layers. Place one layer on an ovenproof serving plate; spread with one-third of the filling. Repeat with the remaining layers and filling. Spread the meringue over the top and sides of the cake. Bake for 4 to 5 minutes or until the meringue is a light golden brown. Cool completely. Store in the refrigerator.
YIELD: 1 CAKE