Key Lime Cake

• Cake
• 1 box yellow cake mix (18.25 oz)
• 3 large eggs
• 1 cup water
• 1/3 cup canola oil
• Key Lime Curd
• 1 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 cup water
• 1/4 cup Key Lime Juice
• 4 egg yolks, beaten
• 4 teaspoons butter
• 1 teaspoon Key Lime zest
• Meringue
• 4 egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup sugar

1. Pour mixed cake batter into 2 - 9 inch greased and floured round baking pans. Bake in preheated 350' oven for 25-30 mintues until done. Cool for 10 minutes and then remove from pan.
2. To make curd. Combine sugar, cornstarch and salt in saucepan. Stir in water and lime juice until smooth. Bring to boil over medium heat: cook and stir 1-2 minutes until thick. Remove from heat and stir a small amount of hot filling into beaten egg yolks to temper. Return all yolks to pan, stirring constantly. Bring to a gentle boil: cook and stir for 2 minutes. Remove from heat and stir in butter & zest. Cool completely.
3. Meringue: In a mixing bowl: beat egg whites and cream of tartar. Gradually beat in sugar on high until stiff peaks form.
4. To assembly: Place bottom layer on an ovenproof serving platter (flat round pizza sheet) Spread lime curd evenly onto cake layer. Top with second layer. Spread meringue over tops and sides (just like icing). Bake in preheated 350' oven for 10-15 minutes until meringue is lightly browned. Once cooled either service or refrigerate.

cake, yellow cake, eggs, water, canola oil, sugar, cornstarch, salt, water, lime juice, egg yolks, butter, zest, meringue, egg whites, cream of tartar, sugar

Taken from www.epicurious.com/recipes/member/views/key-lime-cake-1211224 (may not work)