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Lemon Meringue Cake

Try peach, raspberry or strawberry-flavored pie filling for a fruity twist (omit the lemon zest).

Ingredients

    • 1 can (15.75 oz/425 g) lemon flavored pie filling
    • 1 lemon
    • 1 small pkg (9 oz) yellow cake mix or 1⅔ cups (400 mL) from a regular-size package
    • 1 egg
    • 1 container (8 oz/250 mL) sour cream
    • 1 cup (250 mL) sweetened flaked coconut, divided (optional)
    • 1 bag (10 oz/250 g) mini marshmallows (4 cups/1 L)

Directions

  1. Place oven rack in middle of oven; preheat broiler.
  2. Spread pie filling evenly over bottom of Rockcrok® (2.5-qt./2.35-L) Everyday Pan with Small Mix ‘N Scraper®.
  3. Using Microplane® Zester, zest lemon over Classic Batter Bowl. Add cake mix, egg, sour cream and half of the coconut, if desired, to batter bowl; mix with Small Mix ‘N Scraper® until blended. Pour batter over pie filling.
  4. Microwave, covered, on HIGH 10-12 minutes or until cake is firm in the center and springs back when pressed.
  5. Remove Pan from microwave to Stackable Cooling Rack; arrange marshmallows in an even layer over cake. If desired, sprinkle remaining coconut evenly over marshmallows (let the coconut fall between the gaps of the marshmallows).
  6. Broil 30-60 seconds or until marshmallows are golden brown and coconut begins to toast (watch carefully to avoid over-toasting).
  7. Remove from broiler to cooling rack. Let stand 5 minutes before serving. Serve warm with Chef’s Spoon.