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Lemon Chiffon 02

Lemon Chiffon 02 comes together with Lemon Chiffon Cake Mix, Brown Sugar At A Time Continue, Sugar, and Salt. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 box
• 1 cup
• 1 cup
• 1/2 tsp

Method (preview)

1. 1

   Bake cake mix as directed on package. Split to make 3 layers.

2. 2

   Place on aluminum foil-covered baking sheet. Prepare lemon filling (below); reserve about 1/4 cup. Fill layers with remaining filling

3. 3

   Heat oven to 400 degrees.

4. 4

   Beat 4 egg whites until foamy.

5. 5

   Beat in 1 cup of brown sugar (packed), 1 tablespoon at a time; continue beating until stiff and glossy.

6. 6

   Do not underbeat.

7. 7

   Fold in 1 teaspoon grated lemon peel and 1 tablespoon lemon juice.

8. 8

   Frost side and top of cake with meringue.

9. 9

   Bake 8 to 10 minutes or until light brown.

10. 10

    Thin reserved filling with small amount of hot water; spoon over top of cake, allowing some to drizzle down side.

11. 11

    In a medium saucepan, mix sugar, cornstarch and salt.

12. 12

    Add enough water to lemonade concentrate to measure 2 cups; gradually stir into sugar mixture.

13. 13

    Heat to boiling, stirring constantly.

14. 14

    Boil and stir 1 minute.

15. 15

    Gradually stir at least half of hot mixture into egg yolks; stir into remaining hot mixture in saucepan.

16. 16

    Heat to boiling, stirring constantly.

17. 17

    Boil and stir 1 minute.

18. 18

    Remove from heat; cool completely.