Lemon “Meringue” Cake
- 1 can (15.75 oz/425 g) lemon flavored pie filling
- 1 lemon
- 1 small pkg (9 oz) yellow cake mix or 1⅔ cups (400 mL) from a regular-size package
- 1 egg
- 1 container (8 oz/250 mL) sour cream
- 1 cup (250 mL) sweetened flaked coconut, divided (optional)
- 1 bag (10 oz/250 g) mini marshmallows (4 cups/1 L)
Place oven rack in middle of oven; preheat broiler.
Using Microplane® Zester, zest lemon over Classic Batter Bowl. Add cake mix, egg, sour cream and half of the coconut, if desired, to batter bowl; mix with Small Mix ‘N Scraper® until blended. Pour batter over pie filling.
Microwave, covered, on HIGH 10-12 minutes or until cake is firm in the center and springs back when pressed.
Remove Pan from microwave to Stackable Cooling Rack; arrange marshmallows in an even layer over cake. If desired, sprinkle remaining coconut evenly over marshmallows (let the coconut fall between the gaps of the marshmallows).
Broil 30-60 seconds or until marshmallows are golden brown and coconut begins to toast (watch carefully to avoid over-toasting).
Remove from broiler to cooling rack. Let stand 5 minutes before serving. Serve warm with Chef’s Spoon.
- 12 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 210, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 30 mg, Sodium 180 mg, Carbohydrate 38 g, Fiber 0 g, Protein 2 g
Try peach, raspberry or strawberry-flavored pie filling for a fruity twist (omit the lemon zest).