Reviewed: Mar. 18, 2013

Everyone loved it. And it was easier than I thought it would be to make.

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Reviewer:

Reviewed: Jun. 10, 2012

Very easy recipe (boxed cake, and box of lemon pie filling mix). I wish it was more lemony though, maybe double the pie filling and double the egg whites to make a fluffier topping.

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1 user found this review helpful

Reviewer:

Melle_22

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Nanaimo, British Columbia, Canada

Reviewed: Jan. 29, 2012

This cake is absolutely wonderful!!

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TCSunshine78

Cooking Level: Expert

Reviewed: Oct. 8, 2011

alot easier than it sounds! made it for Pastors Appreciation Day!

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Reviewer:

Kathy weekley

Reviewed: Jul. 30, 2011

I am surprised that nobody has mentioned any problems with layering the cake yet. I followed the instructions exactly, and my pie filling kept coming out of the sides. Additionally, the layers were sliding around. So what I did was stake the layers with some chop sticks and stuck it in the fridge for a while, so the pie filling could harden up. After a while the pie filling stopped being pushed out and that is when I put the meringue on. Took the chop sticks out and stuck it in the oven immediately. I was hoping the meringue would seal the pie filling but it didn't. As soon as it got heated up, it was leaking to the bottom of the cake, making the cake look like a mess. Will never make this recipe again. The only change I made to the recipe was the meringue. I used a recipe that I use for my pie recipe that uses cornstarch, egg whites, sugar, salt, and vanilla extract.

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Reviewer:

DeutscheKoechin

Cooking Level: Expert

Home Town: Marburg, Hessen, Germany

Living In: Madison Heights, Michigan, USA

Reviewed: Apr. 18, 2011

My family depends on me for dessert. And they depend on me to make it interesting and unusual. I made this cake for the family and and I was a rock star. They absolutely loved it.

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9 users found this review helpful

Reviewer:

Nanette

Home Town: Attalla, Alabama, USA

Reviewed: Apr. 13, 2011

I found this to be challenging and it definitely took a while for the tips of the meringue to brown. I would probably not make this recipe again.

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5 users found this review helpful

Reviewer:

gaelgrad01

Cooking Level: Intermediate

Home Town: Calabasas, California, USA

Living In: San Jose, California, USA

Reviewed: Mar. 14, 2011

I just used the meringue part of the recipe and it was spectacular. What a beautiful presentaion for a cake! I also used a blow tourch instead of the oven, easier to control browning.

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7 users found this review helpful

Reviewer:

LUV2Cook

Cooking Level: Expert

Home Town: Julian, California, USA

Living In: Leander, Texas, USA

Reviewed: Mar. 4, 2011

This is so delicious! Didn't change a thing, perfect as is. Separate your eggs when they are cold and let the egg whites sit at room temperature for 30 minutes. They will have more fluff to them when you whip them. Add sugar only at the end in small amounts at a time.

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Reviewer:

CARRIE69

Cooking Level: Expert

Reviewed: Jan. 9, 2011

I made this for my best friends birthday. She is a lemon freak. It turned out amazing. Im not good at making meringue so that took me two times to get it right to spread on cake. This cake is so good and you will be the hit of any party.

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8 users found this review helpful