Lemon Meringue Cake

Step 1

Preheat oven to 350ºF. Grease a 10-inch springform pan with nonstick cooking spray.

Step 3

Make the lemon cake batter according to the recipe and directions on the box. Bake for about 35 minutes in the prepared springform pan, or until a toothpick inserted comes out clean. Use a fork to poke lots of holes on top of the warm cake.

Step 5

Mix the hot water with the Jell-O mix until the mix has dissolved. Mix in the cold water. IMMEDIATELY pour the mixture over the cake, aiming to fill the holes as much as possible.

Step 7

Chill completely before topping with the meringue.

Step 9

THE MERINGUEPreheat the broiler. Fill a large saucepan or pot about halfway with water and bring to a boil.

Step 11

Place a heat-safe bowl on top of the pot of boiling water (you want it to rest on the top of the pot without letting the bottom of the bowl touch the water). I used my stand mixer bowl, which makes things easier in the next couple of steps.

Step 13

Whisk the egg whites and sugar constantly for 5-7 minutes, or until a candy thermometer registers 140ºF. If you don't have a thermometer, whisk for 6 minutes exactly and call it good.

Step 15

Immediately transfer the egg mixture to a stand mixer bowl and whisk on high for 5-7 minutes until stiff peaks form (alternately, use an electric hand mixer in the bowl the mixture is already in).

Step 17

Spread the meringue over the chilled cake (still in the springform pan). Place the cake directly underneath the broiler and rotate as needed for even browning. Remove once the meringue is sufficiently brown on top.

Step 19

It's ready to remove from the springform pan to serve or chill. Meringue will hold up for 3 days (maybe more?) in the refrigerator.