My Sweetie loves Lemon Meringue Pie. I love Chocolate Cake. To maintain fairness, I alternate between making his favorites and making mine...
I have been collecting "Cooking Light" magazines off an on for 20 years and have quite a few. A few years ago, I tried "White Triple-Layer Cake with Lemon Filling" from the March 1998 issue. With the lemon filling and a cooked meringue "Fluffy White Frosting" it is basically a Lemon Merringue Cake. He loved it.
So, yesterday, I had some friends over and it seemed appropriate to celebrate with cake. If you ask me, it is always appropriate to celebrate with cake!
Since my last cake was a chocolate one, it was time for lemon...
I followed the recipe except: I used regular milk as that is what we have on hand and I only had 2 cake pans so I made it a 2 layer cake.
The cooked meringue frosting is really not that difficult. I even had to rig a double boiler because I destroyed the bottom part of mine some years ago. I used the top (which I still have) over a slightly larger pot. No problem.
Delicious.
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