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! Take lemon meringue to a new level with this caramel-infused sponge filled with lemon curd and topped with Italian meringue.
You can have Lemon meringue cake using 10 ingredients and 6 steps. Here is how you cook it.
Ingredients of Lemon meringue cake
- Prepare 6 of eggs at room temperature.
- Prepare 3/4 cup of caster sugar.
- Prepare 2 tsp of finely grated lemon rind.
- Prepare 1 cup of plain flour.
- Prepare 50 grams of unsalted butter, melted.
- You need 2/3 cup of lemon curd.
- Prepare 3/4 cup of caster sugar.
- Prepare 1 tbsp of liquid glucose.
- It’s 2 tbsp of water.
- Prepare 3 of egg whites, at room temperture.
This meringue cake is a lemony delight with the layers of chiffon cake and tart curd. A Word of Advice: Take It Step by Step. Baking a cake of this magnitude has a wonderful way of making you slow down; it's how to make this project feasible and. Have you ever noticed that the best thing to pair with lemon seems to be. . . lemon?
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..
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. 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 the sweet meringue icing; to toast or not to toast is the question?
