Lemon Meringue Cake

Recipe View Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans. (5 minutes)

Recipe View In a large bowl, combine the lemon cake mix, water, eggs, and vegetable oil. Mix according to package directions until well combined. (5 minutes)

Recipe View Divide the batter evenly among the prepared cake pans. (2 minutes)

Recipe View Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. (35 minutes)

Recipe View Let the cakes cool in the pans for 20 minutes before inverting them onto a wire rack to cool completely. (20 minutes)

Recipe View Once the cakes are completely cool, place one layer on a serving plate. Spread half of the lemon pie filling evenly over the top. (5 minutes)

Recipe View Carefully place the second cake layer on top of the filling. Spread the remaining lemon pie filling over this layer. (5 minutes)

Recipe View Top with the third cake layer. (2 minutes)

Recipe View In a clean, dry mixing bowl, beat the egg whites until stiff peaks form. Gradually add the sugar, beating continuously until the meringue is glossy and holds stiff peaks. (10 minutes)

Recipe View Spread the meringue evenly over the entire cake, creating decorative swirls and peaks with a spatula or spoon. (10 minutes)

Recipe View Place the cake back into the preheated oven and bake for 5-10 minutes, or until the meringue is lightly browned. (10 minutes)

Recipe View Remove from the oven and let cool completely. Refrigerate for at least 4 hours, or preferably overnight, before serving. (240 minutes)