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Lemon Cream Cake

Contributed by: Autumn


  • 4 eggs
  • 1-1/2 tsps. vanilla
  • 1 cup sugar
  • 4 tbsps. lemon juice
  • 1/2 pint whipping cream


Preheat oven to 325 degrees.

Cut out 2 rounds of heavy brown paper (Safeway bags) 8 inches in diameter

Separate eggs. Beat egg whites, when egg whites are almost stiff, slowly beat in 3/4 cup sugar, add 1 tsp. vanilla and mix in.

Divide the meringue between the two paper rounds; spread to sides.

Bake for 40 minutes. Remove paper from meringue immediately out of oven. Heat in double boiler over medium heat, the egg yolks, lemon juice, 1/4 cup sugar and 1/2 teaspoon vanilla

Cook and stir, so eggs won't cook, for 10 minutes; cool in fridge. Whip the whipping cream, fold in the egg yolk mixture.

Spread 1/2 the mixture over one layer of meringue. Put other meringue on top. Spread remaining mixture over top of meringue; spread over top and sides.

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