Lemon Meringue Cake 1 (18.25 ounce) box lemon cake mix 1 (4 serving) size box lemon pudding mix (not instant) 3 eggs, divided 4 1/2 tablespoon sugar Prepare cake mix as directed, baking in two 8- or 9-inch round pans. Split each cake layer in half horizontally, so you have 4 layers. Make the filling: prepare pudding mix according to package directions for pie. Allow to cool slightly, then whisk in the egg yolks. Set aside to cool. Place the bottom cake layer on a cookie sheet or ovenproof serving plate. Divide the lemon filling in thirds. Place between each layer of cake, ending with cake only. Whip egg whites in small bowl on medium speed until foamy. Beat in the sugar, about a tablespoon at a time, on high speed until stiff peaks form. Spread or pipe the meringue over the top and sides of the cake, being sure to seal all areas. Place on center rack in preheated 375 degree F oven and bake about 10 minutes, until meringue is lightly browned. Refrigerate thoroughly before serving. Makes 12 servings. Per serving: 233 calories (20 percent from fat), 5 g fat (1.4 g saturated),53 mg cholesterol, 3 g protein, 45 g carbohydrates, 0 fiber, 300 mg sodium