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
Prepare the cake mix according to the instructions, zest the lemon and add the zest to the batter..bake at 350 until it’s cooked through..set aside.
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! 🙂
Now it’s time to make the poke filling..yummy! In a medium bowl stir together the jar of Lemon Curd and the juice from the lemon you zested..yep, that’s it!
This is SO d-lish..make sure and lick the bowl clean! 🙂
When the cake is done and slightly warm, poke holes evenly throughout it and pour the lemon mixture over the top and into all the holes!
It’s a beautiful thing! 🙂
Now for the fun part! Top the cake with the meringue and make fun swirls with the spoon..and torch that baby!
Torch it good!
Stare at it for a minute before you cut it up..touch the crunchy top..be amazed!
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! 🙂
Sweet Mother of Pearl this looks amazing! Serious drool happening here.
WOW, great idea!! This looks really great!!
omg, this cake looks like so much fun to make! and so perfect for right now; i’m totally on a lemon kick recently, and i’m anxious to try this. thanks!
WOW!!! That looks sinful! Can’t wait to try this recipe…thanks for sharing!
Who cares about shortcuts – life is about making certain things easy right? This looks amazing!
Happy so see this in Today’s Top 9!
YAY..I didn’t even know that! I’m SO excited..thanks!! 🙂
There’s no marshmallow fluff mentioned in the “what you’ll need:” list.
Thanks Pam! Fixing it right now! 🙂
Oh man, I would so like to see this in a from-scratch version. I have loved ones who can’t tolerate (as in allergies) the preservative-laden quickie versions.
This sounds and looks so delicious, it’s making my mouth water 🙂 Had to add it on pinterest!
Thanks so much for the PIN!! 🙂
No, it’s definitely cheating. Make a real cake, and a real frosting, and then you will have something! It would be quite nice (not my real email, by the way).
Wow..I’m sorry you feel that way! But thank you for taking time out of your life to comment! Have a great day! 🙂
This is GREAT 🙂 I love short cuts and if it looks so good I don’t care how many ‘simple’ ingredients I need to use 😀 Thanks for sharing! Congratulations for being Top 9!
Thanks so much Daisy! 🙂
That looks AMAZING! Nice touch with the caramelizing of the “meringue”!
I’m a big lemon lover . I will be making this for sure .What a great recipe . Thank you .
Congrats on making the Top 9!! When I have time, I love from scratch baking too but life is not always like that so I am always looking for delicious, quick recipe too. This one seems to fit the bill! I am in Canada and the jar/container sizes may be different, could you post what size you used? also was that a 8×8 pan or ?? Thanks again…I love lemon!!
Thank you, glad you like it!
The pan I used I believe was a 9×13..the Marshmallow Fluff was a 7oz. container, and the frosting was 16 oz. Hope that helps! Happy baking! 🙂
this looks so good.i have never done the torching step before.can you please tell me what to use to do that and for how long?thank you so much
Sure..I just use a small Creme Brulee torch, although I wish I had a bigger one!
And you simply run the flame over the top until you get the desired darkness and crunch! Hope that helps..! 🙂
My husband loves Lemon Meringue pie & his birthday was this weekend & he wanted Lemon cake- I found this recipe & the lightbulb went off. I didn’t put the meringueish frosting on- he is very sick & I though way to much sugar. But just the cake with the lemon curd was awesome. He loved it. His doctors have told me that this will be his last birthday so I wanted it to be special.
Wow! This looks amazing! Can’t wait to try it!
I am making this right now. i have had the ingredients for a while and just now getting to make it.. if there is any left after the first go around should this be in the refrigerator?
I kept mine in the fridge, just to be safe. But as a bonus it ended up being delicious cold! Hope you enjoy it! 🙂
I don’t have a torch, you think it would be alright without carmelizing the frosting? Or maybe putting in on broil in the oven??
I’m not sure about broiling it..but it would stil be good without carmelizing the top! 🙂