Lemon Meringue Cake

  • 1 pkg. lemon cake mix
  • 1 pkg. (4 serving size) lemon pudding and pie filling mix
  • 2 egg whites
  • 1/4 cup sugar

Use two 8 inch round layer cake pans. Mix, bake and cool cake as directed on package. Cook lemon pudding and pie filling mix as directed for pie filling. Cool 30 minutes; stirring several times. Beat egg whites till frothy in a bowl; gradually add sugar; beat till stiff but not dry. Split each cake layer into 2 layers. Stack on cookie sheets or oven proof plates. Spread lemon pudding between between layers and on top of cake. Spread meringue around sides of cake. Bake at 450*F for 5 minutes, or until meringue is light brown. Cool to room temperature before serving. Store cake in refrigerator.

  • Yields: 16 servings
  • Preparation Time: about 1 hour
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