Sugar Free Lemon Meringuesque Cake Recipe

This is something a little more aimed for fancy parties, weddings and birthdays. Sugar Free Lemon Meringuesque Cake isn’t too complex but tastes so good!   Instructions:    ...

This is something a little more aimed for fancy parties, weddings and birthdays. Sugar Free Lemon Meringuesque Cake isn’t too complex but tastes so good!

 

Instructions:

                  Cake

  • 4-1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1-1/2 tsp baking soda
  • 1/2 tsp salt
  • 1-1/3 cup butter or margarine
  • 3-1/2 cups sugar substitute
  • 4 eggs
  • 2 tsp vanilla

 

Lemon Filling

 

  • 2 cups sugar substitute
  • 1/2 cups cornstarch
  • 2 cups water
  • 4 egg yolks, slightly beaten
  • 1/4 cups butter
  • 2 tsp grated lemon
  • 2/3 cups lemon juice
  • 2 drops yellow food coloring (optional)

 

Directions:

  1. Make the Lemon Filling 12-24 hours in advance: Mix sugar and cornstarch in saucepan. Gradually stir in water, and cook over medium heat stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute, gradually stirring in the egg yolks. Stir and boil 2 minutes.  Remove from heat, stir in butter, lemon peel, lemon juice and food coloring (optional). Refrigerate until next day. Save the egg whites for the meringue.
  2. Make the Cake: Preheat oven to 350 degrees F. Grease and lightly flour two 9×1-1/2 inch round baking or one 13x9x2 baking pan; set pan(s) aside. Stir together flour, baking powder, baking soda and salt. Set aside.
  3. In a large mixing bowl, beat the the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add sugar; beta til well combined. Add eggs, one at a time, beating well after each. Beat in vanilla. Add dry mixture and 1-1/4 cups water alternately to beaten mixture, beating on low speed after each addition just until combined. Pour batter into the prepared pan(s).
  4. Bake for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks.
  5. Assemble Cake: Spread the meringue around the outside of the cake and dots some on the top of the cake.  Preheat oven to 350°F and return cake to oven; bake until the meringue is golden brown.
Categories
DiabeticLow-sugar Recipe
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