Lemon meringue cake. Easily make this fresh and bold Lemon Meringue Cake recipe for springtime. 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.
Simply AMAZING lemon meringue cake with delicate lemon cake layers, home-made lemon curd and the fluffiest meringue frosting! The Lemon Meringue Cake recipe out of our category cake or tart with fruit! Photo: Annabelle Breakey; Styling: Karen Shinto. You can have Lemon meringue cake using 10 ingredients and 6 steps. Here is how you cook that.
Ingredients of Lemon meringue cake
- Prepare 6 of eggs at room temperature.
- You need 3/4 cup of caster sugar.
- It’s 2 tsp of finely grated lemon rind.
- It’s 1 cup of plain flour.
- It’s 50 grams of unsalted butter, melted.
- It’s 2/3 cup of lemon curd.
- You need 3/4 cup of caster sugar.
- It’s 1 tbsp of liquid glucose.
- Prepare 2 tbsp of water.
- It’s 3 of egg whites, at room temperture.
Our butter cake meets classic lemon meringue pie. We used a loaf pan to change the shape of the cake—a simple twist. This Lemon Meringue Cake is a simple layered cake, filled with homemade lemon curd and whipped cream and topped with a cloud-like meringue. It makes a dramatic and gorgeous celebration cake.
Lemon meringue cake step by step
- 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..
This Lemon Meringue Mega cake takes me on a trip to the magical land of Lemon Meringuia, where all of the mountains are made up of soft peaks of Italian Meringue and the rivers run with sweet. Layers of lemon chiffon cake and tart lemon curd are encased in a cloud of meringue for the perfect summer dessert. 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! Since it's finally starting to feel like summer, I. Lemon Meringue Cake: tart layers of lemon sponge cake and lemon curd, balanced with Lemon Meringue Cake for Mother's Day – How-to Video: piping roses.
