Betty Crocker Lemon Meringue Cake


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 571.4
  • Total Fat: 22.3 g
  • Cholesterol: 159.1 mg
  • Sodium: 478.2 mg
  • Total Carbs: 85.1 g
  • Dietary Fiber: 0.6 g
  • Protein: 7.1 g

View full nutritional breakdown of Betty Crocker Lemon Meringue Cake calories by ingredient
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Introduction

Not made as a healthy option- only entered for nutrition info for me!
Please no complaints on the trans fat or any of the other unhealthy stuff.
Not made as a healthy option- only entered for nutrition info for me!
Please no complaints on the trans fat or any of the other unhealthy stuff.

Number of Servings: 8

Ingredients

    Lemon Filling:
    1 box cook & serve Lemon pudding
    1/2 cup sugar
    1/4 cup water
    2 egg yolks
    2 cups water

    Cake:
    1.5 cups flour (calcs done with 1 cup white, .5 cup wheat flour)
    3/4 cup sugar
    1.5 tsp baking powder
    .5 tsp salt
    3/4 cup shorteniing
    2/3 cup milk
    1.5 tsp vanilla
    4 eggs, separated
    1 cup sugar

Directions

Make pudding mix as directed on box, using all remaining filling ingredients. Refrigerate about 1.5 hours or until chilled.

Heat oven to 325. Grease sides of 2 8 or 9" round cake pans. Line bottoms with cooking parchment paper (or grease bottom of pans). In medium bowl, beat flour, 3/4 cup sugar, baking pwder, salt, shortening, milk, vanilla & 4 egg yolks with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. (Batter will be stiff). Spread evenly into pans.

In small bowl, beat 4 egg whites with electric mixer on medium speed until foamy. Beat in 1 cup sugar, 1 tbsp at a time, on high speed until stiff peaks form. Spread half of meringue over batter in each pan.

Bake 30-35 minutes or util meringue looks dry & set. Cool 10 minutes. Loosen meringues fro edges of pans with point of a knife if necessary. Carefully remove from pans and peel off paper. Cool completely with meringue sides up on cooling racks, about 1 hour.

Spread 1.25 cups of pudding over meringue on 1 cake layer. Place other cake layer, meringue side up, on first layer. Top with remaining pudding. Serve within 30 minutes. Store in refrigerator.


Number of Servings: 8

Recipe submitted by SparkPeople user MOM2ALEX2004.

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