Lemon Meringue Cake By Kelly Miller • January22,2015 • Updated January 4, 2022 • 7 Comments 1.0K Jump to Recipe Lemon Meringue Cake recipe made with lemon cake mix, lemon curd filling, frosted with meringue – this cake with have lemon lovers rejoicing! Is there anything more impressive than a homemade two layer cake? It makes everyone feel like it’s a special occasion in the house! We used boxed mixes all the time for birthday cakes and of course my dad’s favorite chocolate cake with chocolate frosting. To this day I still like to keep a few boxed cake mixes on my shelves “just in case.” I have a lot of recipes here in Mostly Homemade Mom that use this shortcut so you can see it’s one of my favorites! Sure cake from scratch tastes amazing, but a lot of times us busy parents can’t think that far ahead. Whether you’re caught the night before a school or church bake sale, unexpected guests are coming over, or you’re looking for a cheap alternative to a bakery birthday cake, I see several reasons to have them available to you on the ready. But you know what? Check out all the ways you can take them to the next level – often with just a few simple ingredients! Add in chocolate chips for a triple chocolate cake, colored sprinkles for a homemade funfetti cake, really anything in your dessert stash could be a yummy mix-in. This Lemon Meringue Cake is one of those cake mix recipes that take it to a whole new level! I have the recipe for the lemon curd filling below, but you can certainly use your favorite store bought to save even more time. Don’t skip the meringue frosting – it really gives a feeling of lemon meringue pie and it’s beautiful! It may seem like a lot of steps, but it comes together simply and it’s so impressive to family and friends – mine went NUTS over this beautiful cake! It would make a wonderful birthday cake as well! Here are some more of my favorite cake recipes: Peanut Butter Cup Pound Cake Pistachio Pudding Cake Peach Walnut Dump Cake Lemon Meringue Cake Lemon Meringue Cake recipe made with lemon cake mix, lemon curd filling, frosted with meringue - this cake with have lemon lovers rejoicing! 2 from 1 vote Print Pin Rate Course: DessertCuisine: AmericanKeyword: lemon meringue cake recipe Prep Time: 30 minutes minutesCook Time: 30 minutes minutesTotal Time: 1 hour hour Servings: 8 servings Calories: 533kcal Author: Kelly Miller Ingredients▢ 15 oz box lemon cake mix▢ 1 cup water▢ 3 eggs▢ 1/3 cup oilFor the lemon curd:▢ 1 cup sugar▢ 3 tbsp cornstarch▢ 1/4 tsp salt▢ 1/2 cup water▢ 1/4 cup lemon juice▢ 4 egg yolks beaten▢ 1 tbsp butterFor meringue:▢ 4 egg whites▢ 1/4 tsp cream of tartar▢ 3/4 cup sugar InstructionsWith a hand mixer, beat cake mix, water, eggs, and oil until smooth. Pour evenly into two greased, round cake pans and bake at 350 for 25 - 30 minutes or until a cake tester comes out clean. Cool on wire racks.Meanwhile, stir together sugar, cornstarch, and salt in a saucepan. Whisk in water and lemon juice.Heat over medium high heat and cook and stir until bubbling and thick. Reduce heat to low and cook and stir for 2 minutes.Ladle a small amount of hot filling into bowl of beaten egg yolks (reserve egg whites) and whisk (this is to "temper" the yolks or heat them to the same temperature as the hot filling). Whisk the yolks into the saucepan.Increase heat to medium and bring to a boil for two minutes, stirring constantly. Turn off heat and stir in butter. Set aside to cool.For meringue, place reserved egg whites in the bowl of a stand mixer fitted with the whipping beater attachment. Add in cream of tartar and turn on mixer to medium speed. Stiff peaks will form after a while, then gradually add in sugar as it's beating.To assemble cake, place one layer on an oven safe plate. Spread lemon curd filling and then the second layer of cake.Spread meringue over top and sides of cake. Place cake in the oven preheated at 350 for 15 minutes or until the meringue has browned on the edges. Cool, slice and serve! NutritionCalories: 533kcal | Carbohydrates: 91g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 162mg | Sodium: 528mg | Potassium: 105mg | Sugar: 67g | Vitamin A: 265IU | Vitamin C: 3mg | Calcium: 133mg | Iron: 1.6mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 1.0K
Food Done Light says January 22, 2015 at 5:57 pm Love the lemon in this cake and that you used meringue for the frosting. Reply
Alyssa Adams says January 23, 2015 at 2:25 am I like using box mixes as well because it makes it easier. I love this upgrade and this cake looks really delicious! Reply
Kelly @ Mostly Homemade Mom says January 23, 2015 at 3:33 pm Me too Alyssa – it's a great shortcut to have on hand! Reply
Kelly @ Mostly Homemade Mom says January 23, 2015 at 3:33 pm The meringue is so delicious as the frosting! Reply
Blair @ The Seasoned Mom says January 23, 2015 at 9:26 pm Oh my goodness, this looks amazing, Kelly! My middle son would adore this cake since lemon-flavored-anything is his favorite! Pinned! Reply
Jocelyn says January 26, 2015 at 1:12 pm What an absolutely gorgeous and tasty cake! Love the short cut methods too…it's how I roll most of the time 😉 Reply
SpreadingGoodTastes says February 3, 2015 at 2:36 pm Found you via the Show&Tell link party! This cakes sounds divine, and that frosting…yummm! Thanks for sharing it?? Reply