Lemon Meringue Poke Cake

Lemon Meringue Poke Cake CAKE 1 white or golden cake mix 1 can diet lemon lime soda LEMON CURD 2/3 cup granulated sugar 1/8 cup grated lemon zest 4 egg yolks 3 whole eggs 3/4 cup lemon juice 4 tbsp butter MERINGUE 4 egg whites 1/4 tsp cream of tartar 1/8 tsp salt scant 1/2 cup sugar CAKE: Preheat oven to 350 degrees F and lightly grease a 9x13" pan. Combine cake mix and soda in a large bowl until smooth. Pour into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean or with moist crumbs (not batter!). Set aside to cool to room temperature. Poke holes into cake with the end of a wooden spoon or something of a similar size. LEMON CURD: In a medium pot, combine sugar, zest, yolks, eggs, and lemon juice with a whisk until smooth. Cook over medium heat, whisking, until thickened (about 3-5 minutes). Pour over cake while curd is still warm. MERINGUE: In a large bowl, combine egg whites, cream of tartar and salt. Beat with an electric mixer on high speed until soft peaks form. Slowly add sugar and continue beating until stiff peaks form (see picture below). Preheat oven to 400 degrees F. Spread meringue on top of cake and bake for 10 minutes or until golden brown. Cool completely in the fridge before serving.