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.

EASY LEMON SHEET CAKE



Easy Lemon Sheet Cake image

An easy lemon sheet cake recipe that is made in a 9x13-inch pan and has a delicious simple lemon glaze on top. This lemon cake tastes even better on the next day!

Provided by Julia Foerster

Categories     Dessert

Time 35m

Number Of Ingredients 10

2 sticks butter (230g)
1 cup sugar (200g)
4 eggs
2 organic lemons (zest and juice)
1 tsp vanilla extract
2 cups all-purpose flour (240g)
2 tsp baking powder
1/4 tsp salt
1 1/2 cup powdered sugar
candied lemons (optional)

Steps:

  • Preheat the oven to 350ºF (180°C). Spray a 9x13 inch baking pan with non-stick spray or grease with butter and line with a sheet of parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine room temperature butter and sugar. Beat at medium speed until light and fluffy, about 2-3 minutes.
  • Add eggs, one at a time and beat until just combined after adding each egg.
  • Add all the lemon zest, the juice of one lemon, and vanilla extract. Whisk until combined.
  • In a small bowl combine the flour, baking powder, and salt.
  • Add the dry ingredients to the bowl of the stand mixer, beat until combined.
  • Pour the cake batter into the pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  • Poke holes into the cake with a toothpick while it's still warm.
  • In a bowl combine the powdered sugar and the juice of one lemon until the powdered sugar is incorporated and the consistency is runny. Add a little bit more juice if the mixture is too dry.
  • Use a silicone spatula to spread the glaze on the warm cake. Let the cake rest until the glaze is set. This cake tastes even better after resting for a day at room temperature.
  • If you want you can decorate the cake with candied lemon slices.

Nutrition Facts : Calories 357 kcal, ServingSize 1 serving

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

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 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

If you love Lemon Meringue Pie, then this recipe is sure to "take the cake!" Yes, we put a yummy meringue topping on a lemon sheet cake, sure to surprise everyone when you divvy up slices of your homemade Lemon Meringue Cake. A "MR. FOOD FAVORITE".

Provided by penny jordan

Categories     Cakes

Time 1h5m

Number Of Ingredients 5

1 tsp grated lemon peel
1 pkg 1 (18.25-ounce) package lemon cake mix, batter prepared according to package directions
4 egg whites
1/4 tsp cream of tartar
1/2 c sugar

Steps:

  • 1. Serves: 12 Cooking Time: 45 min What You'll Need: 1 teaspoon grated lemon peel 1 (18.25-ounce) package lemon cake mix, batter prepared according to package directions 4 egg whites 1/4 teaspoon cream of tartar 1/2 cup sugar What To Do: Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Stir lemon peel into cake batter then pour batter into prepared baking dish. Bake 35 to 40 minutes, or until a toothpick inserted in center of comes comes out clean. In a medium bowl, beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar until stiff peaks form. Spoon mixture over cake, spreading to completely cover cake. Form lots of peaks and valleys with a spatula to create a tempting-looking meringue. Bake 12 to 15 minutes, or until meringue is golden. Let cool, then slice and serve. Option This can also be made as two 9-inch round cakes. Just pour the batter into two cake pans then spread the top of each with the egg-white mixture. Read more at http://www.mrfood.com/Cakes/Lemon-Meringue-Cake/ml/1#F03TfuFmU3fszbTh.99

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