Pucker Up! It’s Lemon Lime Time In The Charles Phoenix Test Kitchen.

Lemon Lime Cake

Lemon Lime Slime Cake

Pucker up! It’s lemon lime time in the Charles Phoenix Test Kitchen.

The long overdue marriage of lemon meringue pie and key lime pie has been baking in the oven of my mind for a while now.

Finally, out of the blue I decided to give it a whirl. I ran to the neighborhoody supermarket bought a lemon meringue pie and a box of lemon cake mix. Without skipping a beat or over-thinking it, I preheated the oven, mixed the cake batter according to directions plus many drops of yellow food coloring, then planted the lemon meringue in it face down. Delicately I broke up the pie crust into bite size pieces then carefully folded it all together being very careful not to over blend the lemon goop and meringue in the mix.

Still hot out of the oven, I gave it the taste and texture test. Plump little gobules of lemon goop, tasty morsels of pie crust and ribbons of meringue suspended in the lemon cake made for a sweet puckery flavorbomb of melt-in-your-mouth deliciousness.

For the perfect pie filling I added many drops of lime food coloring to Sara Lee key lime crème pie and crushed graham crackers. You know that tastes good!

A few squeezes of fresh lemon juice and many more drops of yellow food coloring in cream cheese frosting was the perfect finishing touch. Quick and easy too!

Serve with a few fresh squeezes of lemon or lime or both and enjoy lemon limeyness like never before!

Lemon Lime Slime Cake Recipe


2 boxes Lemon cake mix

2 8” lemon meringue pies

Mix batter according to box instruction, adding many drops of yellow food coloring. Plant the lemon meringue in the batter face down. With a spoon, delicately break up the piecrust into bite size pieces. Carefully folded the pies and the batter together being VERY careful not to over blend the lemon goop and meringue in the mix.



1 Sara Lee Key Lime Crème Pie

1/2 box of Graham Crackers

Lime food coloring

Blend key lime pie with food coloring then fold in crushed graham crackers. Chill.

Fill and frost cake. Refrigerate. Decorate with Maraschino Cherries on plastic straw covered skewers. Serve with great pride!!!