Best Mock Lemon Meringue Cake Recipes

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LEMON MERINGUE CAKE



Lemon Meringue Cake image

This cake tastes just like lemon meringue pie! Fresh lemon flavor shines through in the custard filling between the layers, and the light meringue frosting adds a fancy finish. It's not only a deliciously different dessert, but it's also a conversation piece!

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 14 servings.

Number Of Ingredients 17

1 package lemon or yellow cake mix (regular size)
1 cup water
3 large eggs
1/3 cup canola oil
FILLING:
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup water
1/4 cup lemon juice
4 large egg yolks, lightly beaten
4 teaspoons butter
1 teaspoon grated lemon zest
MERINGUE:
4 large egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar

Steps:

  • In a large bowl, combine the cake mix, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water and juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon zest. Cool completely., For meringue, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Cut each cake horizontally into two layers. Place bottom layer on an ovenproof serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. , Spread meringue over top and sides. Bake at 350° for 10-15 minutes or until meringue is lightly browned. Cool. Store in the refrigerator.

Nutrition Facts : Calories 347 calories, Fat 12g fat (3g saturated fat), Cholesterol 109mg cholesterol, Sodium 319mg sodium, Carbohydrate 57g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.

MOCK LEMON MERINGUE BARS



Mock Lemon Meringue Bars image

Pillsbury Bake Off submitter Robin Peterson says, the difficulty of making and cutting through soft meringue in this classic bar has been eliminated. Test their variation and see for yourself!

Provided by Pat Duran

Categories     Puddings

Time 35m

Number Of Ingredients 6

16 1/2 oz (1 roll) refrigerated sugar cookies
1 c jar lemon curd or use your own
3 oz pkg. cream cheese, softened
1/2 c marshmallow creme
6 oz container fat free french vanilla yogurt
1 c thawed whipped topping

Steps:

  • 1. Heat oven to 350^. Grease or spray a 13x9-inch baking pan. In pan , break up cookie dough with your fingers, press dough evenly in bottom of pan to form a crust- with a 1/2 inch edge all around. (I use a piece of plastic wrap or a baggie on my hand to do this.) Bake 15-20 minutes or until edges are golden brown and center is set. Cool 30 minutes. Spread lemon curd over completely cooled crust. In a large bowl beat cream cheese, marshmallow and yogurt with a wooden spoon until well blended. Fold in thawed whipped cream. Spread over the curd, swirling to resemble meringue. Refrigerate at least 1 hour or until serving time. For bars, cut into 6 rows by 4 rows. Store in refrigerator.

MOCK LEMON MERINGUE CAKE



Mock Lemon Meringue Cake image

This is a quick and easy dessert to be served in those "in a hurry nights". Tastes good, but very simple to make.

Provided by Chef mariajane

Categories     Dessert

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 3

1 (18 1/2 ounce) package duncan hines deluxe lemon supreme cake mix
2 cups prepared lemon pie filling, cooled
1 (8 ounce) container whipped topping, thawed

Steps:

  • Bake cake accrording to package directions, in a 10-inch tube pan. Let cool.
  • Split cake into 3 layers. Stir pie filling until smooth, spread 1/3 of filling between each layer and on top of cake. Frost top, sides and center with whipped topping .
  • Refrigerate.
  • NOTE: Cake and pie filling can be made ahead of time.

LEMON MERINGUE CAKE



Lemon Meringue Cake image

Provided by Food Network Kitchen

Time 3h50m

Yield 8 to 10 servings

Number Of Ingredients 20

3/4 cup sugar
6 large egg yolks
1/3 cup fresh lemon juice
1 tablespoon finely grated lemon zest
1 tablespoon plus 1 teaspoon cornstarch
Pinch of salt
6 tablespoons cold unsalted butter, cut into small pieces
4 large egg whites
1 cup sugar
Pinch of cream of tartar
1/2 teaspoon vanilla extract
Basic Vanilla Cake, recipe follows, baked and cooled
2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream

Steps:

  • Make the lemon curd: Whisk the sugar, egg yolks, lemon juice, lemon zest, cornstarch and salt in a small saucepan over medium-low heat; cook, whisking occasionally, until the sugar dissolves. Continue cooking, whisking constantly, until thick, about 10 minutes. Whisk in the butter a few pieces at a time until melted, then strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface and refrigerate until set, at least 2 hours.
  • Make the meringue: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove the bowl from the pan; add the cream of tartar and vanilla and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes.
  • Assemble the cake: Put 1 cake layer on a platter; spread the lemon curd on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the cake with the meringue, using the back of a spoon to make swirly peaks. Brown the meringue with a kitchen torch. Serve immediately or refrigerate up to 1 day.
  • Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
  • Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
  • Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
  • Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

LEMON MERINGUE CAKE



Lemon Meringue Cake image

If you like lemon meringue pie, you will love this recipe.

Provided by Lisa

Categories     Desserts     Cakes     Lemon Cake Recipes

Time 5h30m

Yield 10

Number Of Ingredients 7

1 (18.25 ounce) package lemon cake mix
1 ¼ cups water, or as needed
3 eggs
⅓ cup vegetable oil
1 (21 ounce) can lemon pie filling
3 egg whites
½ cup white sugar

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans.
  • Mix the cake mix, water, eggs, and vegetable oil as directed on the package, and pour batter into prepared cake pans.
  • Bake the layers in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Let cool in pan at least 20 minutes or until completely cool.
  • When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
  • To fill and decorate, lay a cake layer onto an oven-safe plate, and spread half the lemon filling over the bottom layer. Place a second layer gently on the lemon filling, and spread the rest of the filling on the top of the second layer. Top with third layer.
  • Beat the egg whites in a bowl until they form stiff peaks, then gradually add the sugar and continue to beat until the mixture forms a fluffy, shiny meringue. Spread the meringue all over the cake like a frosting, spreading it into decorative peaks and swirls. Place the decorated cake back into the hot oven, and bake until the peaks and swirls of meringue are lightly browned, about 10 minutes. Refrigerate 4 hours to overnight, then serve cold.

Nutrition Facts : Calories 551.8 calories, Carbohydrate 88.9 g, Cholesterol 146.3 mg, Fat 18.8 g, Fiber 0.7 g, Protein 8.8 g, SaturatedFat 4.7 g, Sodium 456.2 mg, Sugar 70 g

LEMON MERINGUE CAKE



Lemon Meringue Cake image

This is a cake recipe I got from Taste of Home, quite some time ago. It is very popular with us with it's tangy lemon flavour and something I prepare often when we are having company. Cook times are approximate.

Provided by MarieRynr

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 18

1/4 cup butter
1/2 cup sugar
1 egg, plus
2 egg yolks
1 cup flour
1 teaspoon baking powder
1/3 cup milk
1/2 teaspoon vanilla
2 egg yolks
1 cup water
3/4 cup sugar
1/3 cup flour
1/2 teaspoon lemon, rind of
1/4 cup lemon juice
1 tablespoon butter
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar

Steps:

  • For cake, cream together butter and sugar.
  • Beat in egg plus egg yolks.
  • Sift together dry ingredients.
  • Stir vanilla into milk.
  • Add dry ingredients alternately with milk.
  • Mix well and pour into a buttered and floured 9 inch round cake pan.
  • Bake at 350*F for 25 to 30 minutes, til top springs back when lightly touched.
  • REmove from pan and cool completely on a wire rack.
  • For filling, stir together in top of double boiler, sugar and flour.
  • Stir in egg yolks, water, lemon peel and lemon juice.
  • Cook over simmering water until mixture bubbles and thickens.
  • Remove from heat.
  • Let cool 5 minutes, then stir in butter until melted.
  • Mix well.
  • Let cool completely.
  • For meringue beat together egg whites and cream of tartar until soft peaks form.
  • Continue to beat while slowly adding sugar, until stiff peaks form and is glossy.
  • To assemble, place cake on oven proof plate, spread with lemon filling then cover completely with meringue.
  • Bake at 350*F until meringue is lightly browned, about 10 minutes.
  • Remove from oven and cool completely.
  • Serve to some very appreciative friends and family!

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