Lemon Meringue Pie Cake Recipe

Bake at 350 for 25 30 minutes or until a toothpick inserted in the center comes out clean.

Lemon meringue pie cake recipe. Cook over medium high heat stirring frequently until mixture comes to a boil. When life gives you lemons. Refrigerate 4 hours to overnight then serve cold.

Pour into two greased and floured 9 in. To go back of the origin of this scrumptious dessert some history of its main components seemed only appropriate. Spoon on top of the filled pastry case and spread the meringue to completely cover the lemon filling.

Then create a swirl on the top of the meringue. Whisk egg yolk mixture back into remaining sugar mixture. Lemons and other citrus fruits have been known to be popular in cooking since the middle ages whereas meringue first appeared in a french cookbook in 1692.

Add the cornflour and whisk again. Add the lemon juice and milk and process again. Spread the meringue all over the cake like a frosting spreading it into decorative peaks and swirls.

Stir in water lemon juice and lemon zest. Place egg yolks in a small bowl and gradually whisk in 1 2 cup of hot sugar mixture. In a large bowl combine the cake mix eggs water and oil.

In the bowl of an electric mixer fitted with the paddle attachment combine the dry ingredients together on low speed for 1 minute. Beat on medium for 2 minutes. Make lemon meringue pie.