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.
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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