Lemon Meringue Cake Recipe Amish Cooking Recipes

   In a mixing bowl, combine cake mix, eggs, water and oil. Beat until blended. Pour into two greased and floured round baking pans. Bake at 350° for 25-30 minutes. Cool for 10 minutes; remove from pans to wire racks.
   For filling, combine sugar, cornstarch and salt in a 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 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.
   For meringue, in a mixing bowl, beat egg whites and cream of tartar until foamy. Gradually beat in sugar until stiff peaks form. To assemble, split each cake into 2 layers. Place bottom layer on an ovenproof 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 10-15 minutes. or until meringue is lightly browned Refrigerate. Serves 12-14.

1 box lemon or yellow cake mix
1 cup water
3 eggs
1/3 cup vegetable oil
Filling:
1 cup sugar
3 Tbsp. cornstarch
1/4 tsp. salt
1/2 cup water
1/4 cup lemon juice
4 egg yolks, beaten
4 tsp. butter
1 tsp. grated lemon peel
Meringue:
4 egg whites
1/4 tsp. cream of tartar
3/4 cup sugar

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When Norman and Marlena Miller, along with the entire Evart, MI Amish community, set out to compile their family favorites, they did so with a song and plenty of inspirations. And that's exactly the recipe they used for Cooking With Praise. This cookbook has a delicious spread of Amish favorites: Potato Salad, Poor Man's Steak, Tator-Tot Casserole, and Oreo Pudding, to name a few. Then there are the seven sections for those who watch their diet. Then like a good cook who adds a pinch of this and a dash of that, bringing the taste to perfection, the Millers have added hymns and inspirational thoughts throughout. Cooking With Praise is ready for your table and your guests. 450 recipes. 254 pages. Spiral bound with laminated covers. Fully indexed.
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