For this cake make a box yellow cake as directed. After it cools, frost with vanilla icing. I made my icing from scratch.
1 stick unsalted butter, room temperature
3 cups powdered sugar
3 tablespoons milk
1 tsp. vanilla extract
In a bowl with a beater attachment, cream butter. Add vanilla, then alternate adding powdered sugar and milk until you have a nice frosting. Frost cake; set aside.
For the lemon meringue portion:
For the lemon filling:
1 cup granulated sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
For the meringue:
4 egg whites
1/2 cup granulated sugar
1/2 teaspoon vanilla
In a small to medium saucepan, combine 1 cup sugar, flour, cornstarch, salt, water, lemon juice and zest. Cook over medium heat, stirring, until boiling. Add butter; stir; turn off heat. Add 1/2 cup of lemon mixture to beaten egg yolks. Do so slowly, whisking constantly. Add egg mixture to remaining mixture in the saucepan; return to a boil, while whisking. Pour into a bowl to cool. Once cool, spread over iced cake.
Preheat oven to 350 degrees. In a bowl with a whisk attachment, beat egg whites until frothy. Add sugar and vanilla; whip until stiff peaks form. Spread meringue over cake and bake approximately 5 minutes, or until the meringue develops touches of golden brown. Refrigerate to help with cake set up.
Grandma's cake... My brother said, "I won't eat that because it looks like a scrambled egg." I guess it does...