If you prefer cake over pie, this is the cake for you!
INGREDIENTS:
- For the Cake:
- 1 3.4 oz lemon instant pudding
- 1 Box lemon cake mix
- 1 Cup sour cream
- 3/4 Cup vegetable oil
- 1/2 Cup Half and Half
- 3 Extra Large Eggs
- For the Lemon Custard Filling:
- 4 Extra large egg yolks
- 1/3 Cup cornstarch
- 1 1/2 Cup water
- 1 1/3 cup granulated sugar
- 1/4 Tsp. table salt
- 1/2 Cup freshly squeezed lemon juice
- 1 Packed tablespoon finely grated lemon zest
- 3 Tbsp. salted butter
- For the Meringue:
- 4 Egg whites from extra large eggs
- 1/2 Tsp cream of tartar
- Pinch of salt
- 3/4 Cup sugar
INSTRUCTIONS:
- For the Cake
- Heat your oven to 350 degrees.
- Prepare 3 9-inch baking pans with cooking spray or shortening + flour.
- In a large bowl add the cake mix, sour cream, instant pudding, oil, eggs and half & half.
- Mix until the ingredients are well combined into a thick batter.
- Divide the cake batter into the three prepared cake pans.
- Bake for approximately 20 minutes. Check after 15 to 18 minutes using a toothpick inserted in the middle and coming out with moist crumbs.
- Cool the the three layers int he pan until room temperature.
- Your cake is now ready for the application of the lemon custard filling.
- For the Lemon Custard Filling
- Whisk the extra large egg yolks in a medium size mixing bowl and set aside.
- In a medium saucepan, combine the cornstarch, water, sugar and salt.
- Stir constantly over medium low heat until the mixture comes to a boil.
- Boil for 1 minute.
- Remove from the heat and reduce the heat to low.
- Slowly drizzle half of this mixture into the egg yolk mixture whisking constantly.
- Return the mixture to the stove and cook for an additional 3 minutes stirring constantly.,
- Remove the custard from the heat and stir in the lemon zest and the lemon juice.
- Whisk in the butter one tablespoon at a time.
- Stir the mixture occasionally until cool.
- For the Meringue:
- In a large very dry bowl (glass or copper is best) beat the egg whites until soft peaks form.
- Add the cream of tarter and salt and gradually beat in the sugar until glossy, approximately 10 minutes.
- Assembly
- Divide the custard into three equal parts and spread on top of each cake layer.
- Ice the cake with the meringue and form peaks using a spatula.
- Use a kitchen torch to brown the peaks of meringue or set under a broiler, watching it carefully.
