I thought it would be fun add something other than client sessions to the content of this blog. I have loved to cook since I was a little girl. In fact, my first job ever was teaching cooking classes at the Agoura Hills Parks and Rec. My mother is an amazing cook and well known for her cooking ability. I only hope to be as good as she is some day. But she instilled in my a love for cooking and baking. Together we’ve published cookbooks that have sold many hundreds of copies. So it seemed only natural when thinking about what other content I could add to highlight some of my favorite recipes! This first post features one of my favorite recipes – a unique twist on a lemon meringue pie – or a lemon cake – sort of a combination of the two. My daughter and I made it together this week for her 11th birthday (she has been bitten by the cooking bug as well and nearly all of her birthday gifts were cooking related). The photography isn’t anything spectacular – mostly some snapshots as we went through the process as there were about 6 other baking projects going on that day and people coming over and all sorts of other commotion. But don’t let the photos fool you -this recipe is pretty spectacular. In fact, Kate decided to enter this at the fair next year – we think it will be a winner!
Lemon Meringue Cake
For Cake:
1 (8 1/4 oz.) Package lemon cake mix
3 eggs
1 cup water
1/3 cup vegetable oil
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 two greased and floured 9″ round baking pans. Bake at 350 for 25-30 minutes or until toothpick comes out clean. Cool for 10 minutes, then remove pans to wire racks.
Lemon Filling
1 c. sugar 1/4 cup lemon juice
3 T. cornstarch 4 egg yolks, beaten
1/4 tsp. salt 4 tsp. butter
1/2 c. water 1 tsp grated lemon peel
Combine sugar, cornstarch, and salt in saucepan. Stir in water and juice until smooth. Bring to a boil over medium heat; cook and stir 1-2 minutes or until thickened. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon peel. Cool completely.
Meringue
4 egg whites
1/4 tsp. cream of tartar
3/4 cup sugar
In a mixing bowl, beat egg whites (at room temperature) and cream of tartar until foamy. Gradually beat in sugar on high speed until stiff peaks form.
Make filling and meringue frosting. 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 fourth cake layer. Spread meringue over top and sides. Bake at 350 for 10 to 15 minutes or until meringue is lightly browned. Serve or refrigerate. Serves 12.
This cake tastes like lemon meringue pie! Fresh lemon flavor shines through in the custard filling and the light meringue frosting adds a fancy finish. It’s not only a deliciously different dessert, but it’s also a conversation piece!
Shown here served with Raspberry Sour Cream Ice Cream, which compliments it completely. Maybe that will be there recipe subject of my next Foodie Friday blog post 🙂 So you can all make them together! Enjoy!
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