Lemon Meringue Sheet Cake Recipes

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LEMON SHEET CAKE



Lemon Sheet Cake image

Lemon pie filling lends a splash of citrus flavor to convenient cake mix, and a rich cream cheese frosting gives it sweetness. My family likes this lemon sheet cake cold, so I cut it into squares and freeze before serving. -Alyce Dubisar, North Bend, Oregon

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 35 servings.

Number Of Ingredients 9

1 package lemon cake mix (regular size)
4 large eggs, room temperature
1 can (15-3/4 ounces) lemon pie filling
3 ounces cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
1 to 2 tablespoons 2% milk
Colored sugar, optional

Steps:

  • In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack., In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla and enough milk to reach desired consistency. Spread over cake. If desired, sprinkle with colored sugar Store in the refrigerator.

Nutrition Facts : Calories 141 calories, Fat 5g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 166mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON MERINGUE CAKE



Lemon Meringue Cake image

This cake tastes just like lemon meringue pie! Fresh lemon flavor shines through in the custard filling between the layers, and the light meringue frosting adds a fancy finish. It's not only a deliciously different dessert, but it's also a conversation piece!

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 14 servings.

Number Of Ingredients 17

1 package lemon or yellow cake mix (regular size)
1 cup water
3 large eggs
1/3 cup canola oil
FILLING:
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup water
1/4 cup lemon juice
4 large egg yolks, lightly beaten
4 teaspoons butter
1 teaspoon grated lemon zest
MERINGUE:
4 large egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar

Steps:

  • In a large bowl, combine the cake mix, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water and juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 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 for 2 minutes. Remove from the heat; gently stir in butter and lemon zest. Cool completely., For meringue, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Cut each cake horizontally into two layers. Place bottom layer on an ovenproof serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. , Spread meringue over top and sides. Bake at 350° for 10-15 minutes or until meringue is lightly browned. Cool. Store in the refrigerator.

Nutrition Facts : Calories 347 calories, Fat 12g fat (3g saturated fat), Cholesterol 109mg cholesterol, Sodium 319mg sodium, Carbohydrate 57g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.

LEMON MERINGUE CAKE



Lemon Meringue Cake image

If you like lemon meringue pie, you will love this recipe.

Provided by Lisa

Categories     Desserts     Cakes     Lemon Cake Recipes

Time 5h30m

Yield 10

Number Of Ingredients 7

1 (18.25 ounce) package lemon cake mix
1 ¼ cups water, or as needed
3 eggs
⅓ cup vegetable oil
1 (21 ounce) can lemon pie filling
3 egg whites
½ cup white sugar

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans.
  • Mix the cake mix, water, eggs, and vegetable oil as directed on the package, and pour batter into prepared cake pans.
  • Bake the layers in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Let cool in pan at least 20 minutes or until completely cool.
  • When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
  • To fill and decorate, lay a cake layer onto an oven-safe plate, and spread half the lemon filling over the bottom layer. Place a second layer gently on the lemon filling, and spread the rest of the filling on the top of the second layer. Top with third layer.
  • Beat the egg whites in a bowl until they form stiff peaks, then gradually add the sugar and continue to beat until the mixture forms a fluffy, shiny meringue. Spread the meringue all over the cake like a frosting, spreading it into decorative peaks and swirls. Place the decorated cake back into the hot oven, and bake until the peaks and swirls of meringue are lightly browned, about 10 minutes. Refrigerate 4 hours to overnight, then serve cold.

Nutrition Facts : Calories 551.8 calories, Carbohydrate 88.9 g, Cholesterol 146.3 mg, Fat 18.8 g, Fiber 0.7 g, Protein 8.8 g, SaturatedFat 4.7 g, Sodium 456.2 mg, Sugar 70 g

LEMON MERINGUE CAKE



Lemon Meringue Cake image

Provided by Food Network Kitchen

Time 3h50m

Yield 8 to 10 servings

Number Of Ingredients 20

3/4 cup sugar
6 large egg yolks
1/3 cup fresh lemon juice
1 tablespoon finely grated lemon zest
1 tablespoon plus 1 teaspoon cornstarch
Pinch of salt
6 tablespoons cold unsalted butter, cut into small pieces
4 large egg whites
1 cup sugar
Pinch of cream of tartar
1/2 teaspoon vanilla extract
Basic Vanilla Cake, recipe follows, baked and cooled
2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream

Steps:

  • Make the lemon curd: Whisk the sugar, egg yolks, lemon juice, lemon zest, cornstarch and salt in a small saucepan over medium-low heat; cook, whisking occasionally, until the sugar dissolves. Continue cooking, whisking constantly, until thick, about 10 minutes. Whisk in the butter a few pieces at a time until melted, then strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface and refrigerate until set, at least 2 hours.
  • Make the meringue: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove the bowl from the pan; add the cream of tartar and vanilla and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes.
  • Assemble the cake: Put 1 cake layer on a platter; spread the lemon curd on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the cake with the meringue, using the back of a spoon to make swirly peaks. Brown the meringue with a kitchen torch. Serve immediately or refrigerate up to 1 day.
  • Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
  • Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
  • Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
  • Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

LEMON-GLAZED SHEET CAKE



Lemon-Glazed Sheet Cake image

A delicate cake that has a double dose of tangy brightness, thanks to a zest-filled batter and a silky citrus glaze. The optional candied lemon-rind topping adds a design element that will have the crowd swirling with delight.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h10m

Yield Serves 12 to 16

Number Of Ingredients 16

10 tablespoons unsalted butter, room temperature, plus more for pan
1 1/3 cups sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons kosher salt
2 teaspoons grated lemon zest, plus 1 tablespoon fresh juice
2 large eggs, room temperature
1 2/3 cups cake flour (not self-rising), such as Swans Down
1/2 cup whole milk, room temperature
3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 1/2 teaspoons grated lemon zest, plus 2/3 cup fresh juice (from about 3 lemons)
4 large egg yolks
4 tablespoons unsalted butter, room temperature
Candied lemon zest, for serving (optional)

Steps:

  • Cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Beat butter with sugar, baking powder, baking soda, salt, and lemon zest on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating to combine after each addition and scraping down sides as needed. Beat in lemon juice. Beat in flour in three additions, alternating with milk and beginning and ending with flour. Scrape batter into prepared pan, smoothing top with an offset spatula.
  • Bake until a tester inserted in center comes out with a few moist crumbs, 30 to 35 minutes. Transfer pan to a wire rack; let cool completely.
  • Glaze: Combine sugar, cornstarch, salt, and lemon zest in a saucepan. Whisk in yolks, then 1 2/3 cups water, lemon juice, and butter. Bring to a boil over mediumhigh heat, whisking constantly, and cook, still whisking, 1 minute. Strain through a fine-mesh sieve into a heatproof bowl. Let stand 30 minutes, whisking occasionally.
  • Poke 20 holes in cake with a skewer; pour glaze over top. Refrigerate at least 2 hours and up to overnight. Decorate with candied zest. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days.)

LEMON MERINGUE CAKE



Lemon Meringue Cake image

Imagine a beautiful layer cake with all the flavors of a lemon meringue pie. In this class, we'll learn how to make vanilla cake, layer it with tangy lemon curd and frost it all over with an easy meringue. Find out how to torch the frosting to show off all the dreamy swirls and get that toasted marshmallow effect.

Provided by Gemma Stafford

Categories     dessert

Time 1h45m

Yield 10 servings

Number Of Ingredients 14

1 1/2 sticks (170 grams/6 ounces) unsalted butter, cut into 1-inch pieces and chilled, plus more for greasing
5 large egg whites, at room temperature
1 whole egg, at room temperature
1 cup (170 grams/6 ounces) whole milk or full-fat buttermilk
2 1/4 teaspoons pure vanilla extract
3 cups (450 grams/15 ounces) cake flour, sifted
2 cups (480 grams/16 ounces) sugar
4 teaspoons baking powder
1/2 teaspoon fine salt
12 ounces (340 grams) homemade or store-bought lemon curd
3 large egg whites
3/4 cup sugar
Pinch of salt
1/2 teaspoon pure vanilla extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F (180 degrees C). Butter three 6-inch round cake pans then line the bottoms with parchment.
  • In a large jug or liquid measuring cup, whisk together the egg whites, whole egg, milk and the vanilla extract. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder and salt. Mix on low speed for 1 minute. (You can also do this by hand)
  • Add the cold butter and continue to mix on low speed until the mixture has a fine, crumbly texture.
  • Add the liquid mixture to the dry ingredients in 2 batches, scraping the sides and bottom of the bowl after each addition, and mix on medium speed until light, fluffy, homogenous and well incorporated. Fold once or twice with a rubber spatula to ensure the batter at the bottom of the bowl is incorporated.
  • Divide the batter equally among the prepared pans. Bake until a cake tester comes out with a few crumbs when inserted into the center, 25 to 35 minutes. Check the cakes at 25 minutes and judge the timing from there to avoid overbaking.
  • Meanwhile, wash and thoroughly dry the stand mixer bowl.
  • Let the cakes cool in the pans on wire racks for 20 minutes, then remove them from the pans and peel off the parchment.
  • Carefully slice each cake in half horizontally with a serrated knife to make 2 even layers. Generously spread lemon curd between the layers of the cake, leaving a 1/2-inch border all around and stack the layers on a cake stand or platter. Set aside.
  • For the Meringue Frosting: Bring a few inches of water to a boil in a saucepan that can hold the stand mixer bowl above the water. Place the egg whites and sugar in the stand mixer bowl and whisk by hand to combine.
  • Set the bowl above the boiling water and continue whisking constantly until the sugar dissolves and the mixture is warm to the touch about 3 minutes.
  • Transfer the mixture to a stand mixer fitted with the whisk attachment and beat on high speed until medium-stiff glossy peaks form, 3 to 4 minutes. Add the salt and vanilla and mix until combined.
  • Immediately spread the meringue frosting all over the cake with an offset spatula and make swirls all around. Toast the meringue frosting, as desired, with a kitchen torch. Serve immediately or store at room temperature for up to 3 days.

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