Lemon Meringue Cake with Strawberries

From: Dorel

On Apr 17, 2004

I only used 3/4 cup sugar as we don't like anything too sweet. I didn't make the meringue. We put the strawberries on top and used the "Cool Whip" topping that we all like. It turned out quite well, thanks.

From: Bev

On Apr 15, 2004

Magnificent compliment to freshly sliced strawberries! I used 2% milk, real egg whites and also real butter to prepare my recipe. I loved the addition of the meringue to this cake. It added just the slightest additional sweetness that was needed. I would recommend this recipe to anyone who enjoys strawberries! Thanks for the lovely dessert, Meow! We loved it!

From: DDW

On Mar 30, 2005

The meringue on this cake is a nice change from the norm and we all enjoyed it. I used real everything and 1% milk. DH who isn't much of a cake person and he made good comments too. I might consider adding just a bit of lemon juice to the cake to add more lemon flavor - as is, it is very mild. I can see making this quite a bit during strawberry season. I would also recommend not baking the cake until it completely tests done because of the extra baking time needed for the meringue. Mine was still moist but almost on the verge of not. I baked the full 30 minutes and next time plan to take out at 25. Just some things to consider.