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LOCATION: Recipes >> Cake Recipes >> Lemon Chiffon 02

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LEMON MERINGUE CHIFFON

1 Box Lemon Chiffon Cake Mix

Bake cake mix as directed on package. Split to make 3 layers.
Place on aluminum foil-covered baking sheet. Prepare lemon filling
(below); reserve about 1/4 cup. Fill layers with remaining filling

Heat oven to 400 degrees. Beat 4 egg whites until foamy. Beat in
1 cup of brown sugar (packed), 1 tablespoon at a time; continue
beating until stiff and glossy. Do not underbeat. Fold in 1
teaspoon grated lemon peel and 1 tablespoon lemon juice.

Frost side and top of cake with meringue. Bake 8 to 10 minutes or
until light brown. Thin reserved filling with small amount of hot
water; spoon over top of cake, allowing some to drizzle down side.


Lemon Filling

1 cup sugar
3 tablespoons cornstarch
1/2 teaspoons salt
1 can (6 oz) frozen lemonade concentrate, thawed
4 egg yolks, slightly beaten

In a medium saucepan, mix sugar, cornstarch and salt. Add enough
water to lemonade concentrate to measure 2 cups; gradually stir
into sugar mixture. Heat to boiling, stirring constantly. Boil
and stir 1 minute.

Gradually stir at least half of hot mixture into egg yolks; stir
into remaining hot mixture in saucepan. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Remove from heat; cool
completely.

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