Lemon meringue cake. Easily make this fresh and bold Lemon Meringue Cake recipe for springtime. It features my best vanilla cake, Homemade Lemon Curd & Meringue Frosting! This cake tastes just like lemon meringue pie!
In all honesty, the origin of this cake is simply that I cannot make a go of a lemon meringue pie. I've tried, and I've tried, and it's not that I've utterly failed, but I haven't completely delighted myself. This lemon meringue drip cake is filled with lemon curd, decorated with a yellow drip, and One cake flavor I've been dying to make is lemon meringue! You can have Lemon meringue cake using 10 ingredients and 6 steps. Here is how you cook that.
Ingredients of Lemon meringue cake
- You need 6 of eggs at room temperature.
- You need 3/4 cup of caster sugar.
- Prepare 2 tsp of finely grated lemon rind.
- You need 1 cup of plain flour.
- It’s 50 grams of unsalted butter, melted.
- You need 2/3 cup of lemon curd.
- Prepare 3/4 cup of caster sugar.
- You need 1 tbsp of liquid glucose.
- You need 2 tbsp of water.
- Prepare 3 of egg whites, at room temperture.
Since it's finally starting to feel like summer, I. If you like lemon meringue pie, you'll love this lemon layer cake, layered with lemon pie filling, and topped with a golden meringue baked frosting. It uses a cake mix and prepared pie filling, so it's easy. This Lemon Meringue Cake is a simple layered cake, filled with homemade lemon curd and whipped cream and topped with a cloud-like meringue.
Lemon meringue cake instructions
- Grease a 22cm round x 7cm deep cake pan. Line with baking paper..
- Beat eggs, sugar and rind in a large bowl of an electric mixer for about 8 to 10 minutes, until thick and tripled in size. Fold in sifted flour. Transfer 1/2 cup of egg mixture to a small bowl. Stir in butter. Fold back into egg mixture. Pour into prepared pan..
- Cook in a moderately slow oven ( 160 C) for about 30 minutes, or until golden brown and cake shrinks away from side of pan. Stand for 5 minutes, turn out on a wire rack to cool..
- To make Italian meringue,combine sugar, glucose and water in a small heavy-based saucepan. Stir gently over a low heat until dissolved. Bring to boil. Place a candy thermometer into boiling syrup, boil without stirring, for about 4 minutes, or until temperature reaches 121C (hard-ball stage) remove from heat..
- Meanwhile, beat egg whites in a large bowl of an electric mixer until soft peaks form. Don't over-beat. Beating on a medium speed, slowly pour the hot syrup steadily into egg whites continue to beat for 8 to 10 minutes, or until meringue is cold..
- To assemble, cut cake horizontally into three even layers. Sandwich together with curd on a serving plate. Spread 1 1/4 cups of meringue over top and side of cake. Place remaining meringue into a piping bag fitted with a 2cm plain nozzle. Pipe on top of cake. Use a blowtorch to brown meringue just before serving..
It makes a dramatic and gorgeous celebration cake. Top the cake with the remaining meringue and swirl decoratively, then serve. My mom's classic lemon meringue cake used to be one of her New Year's dessert menu " must cakes". I've tried a few different recipes for lemon meringue cake, and came back to this basic one. Photo: Annabelle Breakey; Styling: Karen Shinto.
