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    Lemon Meringue Cake

    Source of Recipe

    Lemon Meringue Cake
    Air Date: 4/10/2008
    12 to 15 squares

    1 teaspoon grated lemon peel
    1 package (18-1/4 ounces) lemon cake mix, batter prepared according to the package directions
    4 egg whites
    1/4 teaspoon salt
    1/2 cup sugar

    Preheat the oven to 350?F. Coat a 9" x 13" baking dish with nonstick cooking spray.

    Stir the lemon peel into the cake batter then pour batter into the baking dish.

    In a medium bowl, beat the egg whites and salt until soft peaks form. Gradually beat in the sugar until stiff peaks form. Spoon the mixture over the cake batter, carefully spreading to completely cover the batter. Form lots of peaks and valleys with a spatula to create a tempting-looking meringue.

    Bake for 40 to 45 minutes, or until the meringue is golden and a wooden toothpick inserted in the center of the cake comes out clean. Allow to cool completely then cut into squares and serve.

    OPTION: This can also be made as two 9-inch round cakes. Just pour the batter into two cake pans then spread the top of each with the egg-white mixture.




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