Easy Lemon Meringue Cake

This pretty cake has lots of wonderful lemon flavor and more foolproof than pie. And it's easy (or it wouldn't be on my blog!).  Serve 10-12

CAKE:

1 pkg lemon cake mix                             
1 C. water
3 eggs
1/3 C. canola oil

FILLING:
1 C.sugar
3 T. cornstarch
1/4 t. salt
1/2 C. water
1/4 C. lemon juice
4 egg yolks, beaten
4 t. butter
1 t. grated lemon peel

MERINGUE:
4 egg whites
1/4 t. cream of tartar
3/4 C. sugar

In a large bowl, combine the cake mix, eggs, water and oil. Beat on
low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into two greased and floured 9-in. round baking pans. Bake at
350° for 25-30 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes; remove from pans to
wire racks.

For filling: in a large saucepan, combine the sugar, cornstarch and
salt. Stir in water and juice until smooth. Cook and stir over
medium-high heat until thickened and bubbly. Reduce heat to low;
cook and stir for 2 minutes longer. Remove from the heat. Stir a
small amount of hot filling into egg yolks; return all to the pan,
stirring constantly. Bring to a gentle boil; cook and stir for 2
minutes. Remove from the heat; gently stir in butter and lemon peel.
Cool completely.

For meringue: in a large bowl, beat egg whites and cream of tartar on
medium until soft peaks form. Gradually beat in sugar, 1
tbs at a time, on high until stiff peaks form.

Cut each cake horizontally into two layers. Place bottom layer on an
ovenproof serving plate; spread with a third of the filling. Repeat
layers twice. Top with remaining cake layer.

Spread meringue over top and sides. Bake at 350° for 10-15
minutes or until meringue is lightly browned. Cool. Store in the
refrigerator.