The first pie I learned how to make was lemon meringue, straight from the recipe on the box of the Jell-O pudding. It was my favorite for years and I loved having it for my birthday instead of cake. Making the meringue was like watching a magic trick as the egg whites turned into the silky puffs of pure white fluff. I recently saw a recipe in Martha Stewart Living magazine that featured a lemon meringue cake. I was instantly intrigued to try it. The recipe offered a simple sheet cake topped with meringue. So very lovely and lemony. That recipe was the inspiration for the cake you see pictured above.
The recipe shared below builds from a 9x13-inch sheet cake, cutting it into thirds, to stack into layers glazed with raspberry preserves. The entire stack of layers is enrobed with thick meringue, lightly browning the peaks. The resulting cake is gorgeous. But again, it is a magic trick that even a beginner baker can do.