Lemon Meringue Poke Cake is a quick, elegant, refreshing cake that is perfect for any occasion.This recipe always delivers a moist, decadent and impressive cake.
This Lemon Meringue Poke cake is everything that you want a cake to be. It is easy but impressive. The tangy lemon flavor is the perfect ending to any meal or event.
If you love a quick and easy dessert recipe check out here.
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What makes this recipe great? It starts with a box cake mix so it is quick and easy. It is always moist like all poke cakes. What is a Poke cake and who created them? Find out more here.
- Quick Cake: Undoubtedly, one of the appeals of this cake is that it starts form a box cake mix.
- Easy Ingredients: All found in pantry.
- Family Friendly: If your family or friends love lemon then this will be a star recipe.
- Great for Party or Potluck: Truly with the all the beautiful brown peaks this cake impresses. Plus it feeds a nice amount of people.
What You Need to Make Lemon Meringue Poke Cake
Ingredients
- White cake mix
- Lemon crème pie filling
- Sugar
- Cream of tartar
- Eggs
Equipment
How to Make Poke Cake – Step by Step
- Cake: First, prepare cake per package directions. Cool. Next, use the end of a wooden spoon to poke holes in the cake.
- Filling: Second, spread the pie filling over the top of the cake and into the holes.
- Meringue: Then make the meringue by heating 1 cup sugar, cream of tartar, and water in a small saucepan over medium heat. Bring to a boil and simmer for 5 minutes, stirring constantly, until the sugar is dissolved.
- Beat: Meanwhile beat the egg whites on high until soft peaks begin to form.
- Sugar :Slowly add the sugar while still beating. Continue beating until the meringue thickens.
- Add: When the syrup is finished cooking, slowly pour it into the bowl while beating on low.
- Cool: Beat until the meringue is cool to the touch.
- Spread: Finally, spread the mixture over the top of the cake and heat under the broiler for one to two minutes, until the top is toasted.
Common Questions About Meringue
There are a few tips and tricks to making a great meringue. For Example:
1. Work with room temperature eggs.
2. Use older eggs.They make bigger better meringue.
3. Use metal or glass bowls. Make sure they are free from any oils or grease.
A dry day is best for meringue work. It helps keep it from getting soggy.
If you overbeat the mixture will become grainy. Beat the mixture until stiff peaks form. They will stand up and stay in place when the beater is lifted.
You can refrigerate the cake for 3 days in an airtight container or alternatively, in plastic wrap. It is nor recommended to freeze this cake.
Expert Tips for Making Lemon Meringue Poke Cake
- Cupcakes: This recipe can be made into elegant cupcakes.
- Lemon Curd: An alternative to the Lemon Creme pie filling is Lemon Curd.
- Short cut tip: Feel free to use Meringue Powder for a quicker, easier meringue.
- Variation tip: Instead of baking, a cooking torch to brown the top of meringue.
- Tip: Create little peaks with the meringue. These are the bits that will brown and create the desired effect.
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Lemon Meringue Poke Cake
Equipment
Ingredients
- 1 box white cake mix, prepared in a 9×13 pan
- 21 ounce lemon crème pie filling, 1 can
- 1 ⅓ cup sugar, divided
- ¼ teaspoon cream of tartar
- 5 tablespoons water
- 4 egg whites, room temperature
Instructions
- Use the end of wooden spoon to poke holes in the cake.
- Spread the pie filling over the top of the cake, making sure to press the filling into the holes.
- Prepare the meringue topping by heating 1 cup sugar, cream of tartar, and water in a small saucepan over medium heat. Bring to a boil and simmer for 5 minutes, stirring constantly, until the sugar is dissolved.
- While the syrup is cooking, beat the egg whites on high until soft peaks begin to form.
- Slowly add the sugar while still beating. Continue beating until the meringue thickens.
- When the syrup is finished cooking, slowly pour it into the bowl while beating on low.
- Continue beating until the meringue is cool to the touch.
- Spread the mixture over the top of the cake and heat under the broiler for one to two minutes, until the top is toasted.
- Allow to cool and serve immediately.
Expert Tips
- Cupcakes: This recipe can be made into elegant cupcakes.
- Lemon Curd: An alternative to the Lemon Creme pie filling is Lemon Curd.
- Short cut tip: Feel free to use Meringue Powder for a quicker, easier meringue.
- Variation tip: Instead of baking, a cooking torch to brown the top of meringue.
- Tip: Create little peaks with the meringue. These are the bits that will brown and create the desired effect.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Delicious I made it for my family who loves desserts especially lemon meringue pie and they loved it.
Delicious! The combination of lemon curd and meringue convinced my brain I was eating lemon meringue pie. This easy recipe is a definite keeper!
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
The lemon flavor in this cake was sensational!
This dessert was truly divine! I loved the sweet tart lemon flavor. Will definitely make again.