Lemon Meringue Poke Cake
This delicious Lemon Meringue Poke Cake has a layer of lemon crème pie filling and is topped with an easy meringue for an extra special company worthy dessert!
Servings: 12
Ingredients
- 1 box white cake mix, prepared in a 9x13 pan
- 21 ounce can lemon crème pie filling
- 1⅓ cups sugar, divided
- ¼ teaspoon cream of tartar
- 5 Tablespoons water
- 4 egg whites, room temperature
Instructions
- Bake cake per directions on cake mix box in a 9x13 pan. Allow to cool.
- With the end of a wooden spoon, carefully poke holes in the cake.
- Use a spatula to spread the pie filling over the cake. Lightly press down as you are spreading so some of the filling goes into the holes.
- Heat one cup of sugar, cream of tartar, and water in a small saucepan over medium heat. Bring it to a boil and simmer for 5 minutes while constantly stirring, until the sugar is dissolved.
- While the syrup is simmering, beat the egg whites on high until soft peaks begin to form.
- Then slowly add ⅓ cup of sugar to egg whites while you continue beating. Keep beating until the meringue thickens.
- Once the syrup is finished cooking, slowly pour it into the meringue bowl while beating on low.
- Keep beating until the meringue is cool to the touch.
- Spread the meringue mixture over the top of the cake and place in oven. Heat under the broiler for about one to two minutes, until the top is golden brown. Watch it closely to avoid burning!
- Allow to cool some to set the meringue before serving. If not serving right away, allow to cool then cover with lid or plastic wrap and place in refrigerator until ready to serve.
Notes
Yellow or lemon cake mix can be used in place of the white cake mix.