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Lemon Meringue Layered Cake
Lemon Meringue Layered Cake

Lemon Meringue Layered Cake

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Cook Minutes 1 Hr 50 Min
Prep : 45 Min Cook: 1 Hr 5 Min
This glorious lemon cake starts with a yellow cake mix. But we've added a few layers of scrumptiousness—including a meringue topping.
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16 Servings
Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) yellow cake mix
zest and juice from 1 lemon, divided
1 Tbsp. corn starch
1/2 cup sugar, divided
1-1/4 cups water
1 pkg. (85 g) Jell-O Lemon Jelly Powder
2 egg whites
1/8 tsp. cream of tartar
1 cup thawed Cool Whip Whipped Topping
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending half the lemon zest into batter before pouring into prepared pans. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
Step 3
Meanwhile, mix corn starch and 2 Tbsp. sugar in medium saucepan. Gradually stir in water. Bring to boil on medium heat; cook 8 min., stirring constantly. Remove from heat. Add dry jelly powder; stir 2 min. until completely dissolved. Stir in lemon juice and remaining zest. Refrigerate 40 min. or until slightly thickened, stirring occasionally.
Step 4
Heat oven to 450ºF. Place 1 cake layer on parchment paper-covered baking sheet. Beat egg whites and cream of tartar in small bowl with mixer on high speed until foamy. Gradually beat in remaining sugar until stiff peaks form; spread onto top of cake layer on prepared baking sheet. Bake 5 to 7 min. or until meringue is golden brown.
Step 5
Place remaining cake layer on serving plate; spread with jelly mixture, then Cool Whip. Top with meringue-topped cake layer.
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Note
For best results, assemble this impressive dessert just before serving.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
240
Calories From Fat
0
% Daily Value
Total fat 9 g
14 %
Saturated fat 2.5 g
13 %
Cholesterol 35 mg
Sodium 250 mg
10 %
Total carbohydrate 38 g
13 %
Dietary fibre 0 g
0 %
Sugars 26 g
Protein 3 g
Vitamin A
2 %
Vitamin C
10 %
Calcium
0 %
Iron
10 %
Servings
16 servings, 1 piece (86 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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