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    Source of Recipe


    List of Ingredients

    • 1 (18 1/4 oz) lemon or yellow cake mix
    • 3 eggs
    • 1/3 C. veg. oil
    • 1 C. water
    • FILLING:
    • 1 C. sugar
    • 3 T. cornstarch
    • 1/4 t. salt
    • 1/2 C. water
    • 1/4 C. lemon juice
    • 4 egg yolks, beaten
    • 4 t. butter
    • 1 t. grated lemon peel
    • 4 egg whites
    • 1/4 t. cream of tartar
    • 3/4 C. sugar


    1. In a mixing bowl, combine cake mix, eggs, water and oil. Beat on low until moistened. Beat on high for 2 minutes or until blended. Pour into 2 greased & floured 9" round baking pans. Bake at 350 degrees for 25 - 30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool.
    2. For filling, combine sugar, cornstarch and salt in saucepan. Stir in water and juice until smooth. Bring to boil over medium heat; cook and stir 1 - 2 minutes until thickened. Remove from heat.
    3. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a genle boil; cook and stir for 2 minutes.
    4. Remove from heat; stir in butter and lemon peel. Cool completely.
    5. For meringue, beat egg whites and cream of tartar until foamy. Gradually beat in sugar on high speed until stiff peaks form.
    6. To assemble, split each cake into 2 layers. Place bottom layer on an ovenproof serving plate. spread with a third of the filling. Repeat layers twice. Top with 4th cake layer.
    7. Spread meringue over top and sides. Bake at 350 degrees for 10-15 minutes or until meringue is lightly browned.
    8. Serve or refrigerate.

    Final Comments

    Serves 12 - 14.
    (To split layers I inserted toothpicks at the halfway points around the cake, then used dental floss to cut through the cake. It would make a pretty two layer cake too.




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