Warning, if you’re totally against recipe shortcuts, offended by simple ingredients, feel ‘unfaithful’ to the history of a classic recipe by not making it from scratch, you may want to turn away..lol!
Although I have the utmost respect for the labor intensive, back breaking effort, of a great made from scratch dessert and the
saints people who make them, I will always find ways to make my life easier! However I refuse to sacrifice any of the goodness, and flavor of those page-long recipes! Here’s proof!
This cake offers all the amazing freshness and lemony loveliness of a classic Lemon Meringue Pie, with no egg separating, no boiling, no whipping, no puddles of wetness and no hoping and praying that it turns out right!
Take a peek at the simple line up below..
What you’ll need:
1 box lemon cake mix
1 jar lemon curd
1 container of white frosting
1 container of Marshmallow Fluff
While the cake is baking, prepare the “meringue-ish” topping by simply combining the jar of Marshmallow fluff, with the whole container of frosting…set aside!
Remember it’s not cheating, it’s creative..LOL!
This is SO d-lish..make sure and lick the bowl clean!
It’s a beautiful thing!
Torch it good!
It tastes as incredible as it looks!
This cake rides the border between moist and totally wet with bursts of lemony flavor..you will need a utensil, especially if you’re not alone..lol!
Take a big bite and sink into your refreshingly sweet clouds of toasty-marshmallowy lemony cake! ~Enjoy!