Zutaten für Lemon Meringue Dessert Squares
- Yellow Cake Mix
- Butter
- 1 large egg
- Sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 2 large egg yolks
- Lemons, Rind Of
- 1/2 cup fresh lemon juice
- 4 large egg whites
- 1/4 teaspoon cream of tartar
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Zubereitung von Lemon Meringue Dessert Squares
- Preheat oven to 350°F (175°C).
- Grease a 13x9 inch baking pan.
- In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 1/2 cup (1 stick) unsalted butter, softened, and 1 large egg. Mix at low speed until crumbly.
- Press the crumbly mixture into the bottom of the prepared pan.
- In a medium saucepan, whisk together 1 1/3 cups granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt.
- Gradually whisk in 1 cup water until smooth.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
- Remove from heat.
- In a separate bowl, whisk 2 large egg yolks.
- Gradually whisk about 1/2 cup of the hot sugar mixture into the egg yolks to temper them.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining sugar mixture.
- Cook, stirring constantly, until the mixture is bubbly and thickened.
- Remove from heat and stir in 2 tablespoons (1/4 stick) unsalted butter, 1 tablespoon lemon zest, and 1/2 cup fresh lemon juice.
- Pour the lemon filling evenly over the prepared crust.
- In a clean, dry bowl, beat 4 large egg whites with 1/4 teaspoon cream of tartar at medium speed until soft peaks form.
- Gradually add 1/2 cup granulated sugar, beating at high speed until stiff, glossy peaks form and the sugar is dissolved.
- Spread the meringue evenly over the hot lemon filling, sealing the edges to the crust.
- Bake for 25-30 minutes, or until the meringue is golden brown.
- Let cool completely in the pan for at least 1 hour.
- Refrigerate for at least 1 hour before serving.
- To cut neat squares, dip your knife in hot water and wipe it clean after each cut.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
199g
Fat
37g
Carbs
23g
