Lemon Meringue Cake. Get Inspired On Our Official Site. Lemon Meringue Cake This cake tastes just like lemon meringue pie! Fresh lemon flavor shines through in the custard filling between the layers, and the light meringue frosting adds a fancy finish.
You can have Lemon Meringue Cake using 14 ingredients and 15 steps. Here is how you cook that.
Ingredients of Lemon Meringue Cake
- It’s of Meringue.
- Prepare 5 of egg whites.
- You need 1 cup of caster sugar.
- You need 1 tsp of white vinegar.
- It’s 1 pinch of salt.
- It’s of Lemon cake.
- Prepare 2 cup of self raising flour, sifted.
- You need 1 1/2 cup of sugar.
- You need 1 1/2 cup of milk.
- You need 2 of eggs, beaten.
- It’s 60 grams of butter, melted.
- You need 3 of lemons, grated zest and juice.
- Prepare 1 cup of lemon butter - see my lemon butter recipe.
- It’s 2 of extra lemons.
Prepare meringue, and spread it all over cake, swirling with an icing spatula as desired. Set cake, still on cake round, on an oiled baking sheet, and place in oven. Bake, watching carefully, until meringue is brown around edges and beginning to brown elsewhere. Cover with reamining cake layer, cut side down.
Lemon Meringue Cake step by step
Preheat oven to 180.
Grease and line x2 cake tins with baking paper.
If you want to make your own lemon butter do so before making the cake… otherwise set aside a brought jar…..
Next make the cake: in a mixing bowl combined the flour, sugar… make a well in the centre, add the eggs and milk stir with wooden spoon to combined.
add the lemon juice, zest and melted butter stir again….
Divide cake mix into both baking tins evenly… bake for 45mins…or until firm to touch….
Once cakes are cooked allow to cool completely before cutting through the middle to make 4 layers… (set aside for now).
To make the Meringue: beat the egg whites in a clean bowl with a electric beater on low….
once they start to form bubbles turn up slowly to a medium speed… slowly add the sugar 1 tablespoon at a time…. add vinegar and pinch of salt… continue to beat until forms very smooth white stiff peaks…..
Now to put it all together… place a bottom peice of the cake onto a baking tray lined with baking paper… (I used a round pizza tray).
Squeeze the juice of half a lemon on cake followed by spreading a layer of lemon butter then another layer of cake, more juice on top followed by another layer off lemon butter…. this until all layers of cake are used….
dont put any lemon butter or juice on the top peice of the cake… as meringue will not stick properly with the next step.
Now that the cake and layers are done cover the whole cake with meringue mix…making pointy peeks all over the cake…..
Place back to the oven on 200 for 20mins until meringue is lightly browning or alternatively you could finish it off with a blow torch…..
Enjoy with a dollop of cream xx.
Place one of the cakes on a cake plate then spread half of the chilled lemon curd on the first layer of cake. Top the lemon curd layer with a second cake and spread the rest of the lemon curd on it then place the last sponge cake on top. Spread the Italian Meringue Frosting onto the top and sides of the caked. Place cake bottom on a parchment-lined baking sheet. Spread with lemon curd; replace cake top.
