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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Meet the Cook: My husband likes lemon meringue pie, so I figured this would appeal to him. It's become his favorite birthday cake. Our children are 14, 11, 8 and 3. -Debra Blair, Glenwood, Minnesota Ingredients:
1/4 cup butter, softened |
1/2 cup sugar |
1 egg |
2 egg yolks |
1/2 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/3 cup milk |
filling: |
3/4 cup sugar |
1/3 cup king arthur unbleached all-purpose flour |
1 cup water |
2 egg yolks, lightly beaten |
1/2 teaspoon grated lemon peel |
1/4 cup lemon juice |
1 tablespoon butter |
meringue: |
4 egg whites |
1/2 teaspoon cream of tartar |
1/2 cup sugar |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add egg and yolks; mix well. Beat in vanilla. Combine the flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition.
2. Pour into greased and floured 9-in. round baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack and cool completely.
3. For filling, combine sugar and flour in a heavy saucepan. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 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 2 minutes longer. Remove from the heat. Gently stir in lemon juice, butter and lemon peel. Cool to room temperature without stirring. Place cake on a baking sheet; spoon filling on top of cake to within 1/2. of edge.
4. For meringue, let egg whites stand at room temperature for 30 minutes. In a small bowl and with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Carefully spread over filling, sealing to edges of cake. Bake at 350° for 12-15 minutes or until lightly browned. Yield: 6-8 servings.
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