• 1 package (18.25 oz.) lemon or yellow cake mix
• 3 eggs
• 1 cup water
• 1/3 cup vegetable oil

FILLING:

• 1 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 cup water
• 1/4 cup lemon juice
• 4 egg yolks, beaten
• 4 teaspoons butter
• 1 teaspoon grated lemon peel

MERINGUE:

• 4 egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup sugar

In a mixing bowl, combine cake mix, eggs, water and oil.  Beat on low until moistened.  Beat on high for 2 minutes or until blended.  pour into two greased and floured 9″ round baking pans.  Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean.  Cool for ten 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 all to pan, stirring constantly.  Bring to a gentle boil; cook and stir for two 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 on high until stiff peaks form.

To assemble, split each cake into two layers.  Place bottom layer on an ovenproof serving plate; spread with a third of the filling.  Repeat layer twice.  Top with fourth cake layer.  Spread meringue over top and sides.  Bake at 350 degrees for 10-15 minutes or until meringue is lightly browned.  Store in the refrigerator.

YIELD:  12-14 servings