Farmer's Lemon Meringue Cake (1981)

• 
  1 package yellow cake mix
• 1/2 cup softened butter
• 1 egg, slightly beaten
• 1 1/3 cups sugar
• 1/2 cup cornstarch
• 1/4 tspn salt
• 1 3/4 cups water
• 4 eggs, separated
• 2 tbspns butter
• 1 tbspn grated lemon rind
• 1/2 fresh lemon juice
• 1/4 tspn cream of tartar
• 1/2 cup sugar

Preheat oven to 350 degrees. Stir the cake mix, butter and egg together and press the dough into a 9-x-13-inch pan. Set aside.

Combine the sugar, cornstarch, salt, and water into a saucepan over low heat, and stir constantly until boiling. And the egg yolks quickly and cook (stirring constantly) until thick. Stir in the butter, lemon rind, lemon juice, and pour everything over the cake dough in the pan. 

Beat the egg whites together with the cream of tartar until frothy. Gradually add the 1-2 cup of sugar and beat at high speed until stiff peaks form. Spread this mixture over the lemon filling and bake in preheated oven 25 to 30 minutes.   Cool and refrigerate one hour before serving. 

More "Lost" Lemon Recipes

Lemon Chiffon Muffins (1976)

Louisiana Lemon Sour Cookies (1974)

(Origin - "Cookbook - 25 Years Women of the Farm Bureau" by the Madison County Farm Bureau, Illinois. Recipe by Reita Sparrowk of Bethalto, Illinois.)