Venango County Recipe of the Day: Lemon Meringue Cake

| April 30, 2015

Lemon Meringue Cake – Moist & Great-Tasting!

Lemon Meringue Cake

Ingredients

2 cups sliced fresh strawberries
1-1/4 cups sugar, divided
1/4 cup butter, softened
2 egg whites
1 tsp. vanilla extract
1-1/4 cups all-purpose flour
1-1/2 tsp. baking powder
1-1/2 tsp. grated lemon peel
1/4 tsp. salt
1/2 cup fat-free milk

Meringue

2 egg whites
1/4 cup sugar

Directions

~Preheat oven at 350°.

~In a small bowl, combine strawberries and 1/4 cup sugar. Refrigerate until serving.

~In a large bowl, beat butter and remaining sugar until crumbly, about 2 minutes. Add egg whites and vanilla. Beat well.

Combine the flour, baking powder, lemon peel, and salt. Add to butter mixture alternately with milk, beating well after each addition.

~Pour into an 8-in. square baking dish coated with cooking spray. Bake for 30-35 minutes.

For meringue:

~In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot cake, sealing meringue to edges.

~Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour.

~Refrigerate for 1-2 hours before serving. Cut into squares and serve with strawberry mixture.

~Makes 9 servings.


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