Lemon Meringue Pie Tres Leches Cake

A unique fusion of the creamy goodness of a tres leches cake and the zesty delight of lemon meringue pie.

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup whole milk
• 1 teaspoon pure vanilla extract

For the Lemon Syrup:

• 1 cup granulated sugar
• 1 cup water
• Juice of 4 lemons

For the Meringue:

• 3 large egg whites
• 1 cup granulated sugar
• 1/2 teaspoon cream of tartar

Instructions:

Preheat and Prepare:

Preheat your oven to 350°F (180°C). Grease a 9x13-inch baking dish and set it aside.

Make the Cake:

In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a large bowl, using an electric mixer, beat the butter until creamy. Add eggs one at a time, beating well after each addition. Gradually add dry ingredients to butter mixture, alternating with milk, beginning and ending with dry ingredients. Beat just until combined.

Pour in Batter:

Pour cake batter into prepared baking dish.

Bake the Cake:

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

Make the Lemon Syrup:

Combine sugar, water, and lemon juice in a small saucepan. Heat over medium heat, stirring until sugar dissolves. Bring to a boil, then reduce heat and simmer for 5-7 minutes or until syrup thickens slightly. Let cool.

Make the Meringue:

Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.

Assemble and Bake:

Pour cooled cake into a 9x13-inch baking dish. Drizzle with lemon syrup. Top with meringue, spreading evenly to cover the surface. Bake for an additional 10-15 minutes or until meringue is golden brown.

Serve:

Let cool completely before serving. Enjoy!

Note: This recipe combines elements of two classic desserts, tres leches cake and lemon meringue pie, creating a unique fusion of flavors and textures.