Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lemon meringue cake. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Lemon meringue cake is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Lemon meringue cake is something that I’ve loved my whole life.
Simply AMAZING lemon meringue cake with delicate lemon cake layers, home-made lemon curd and the fluffiest meringue frosting! Easily make this fresh and bold Lemon Meringue Cake recipe for springtime. It features my best vanilla cake, Homemade Lemon Curd & Meringue Frosting!
To begin with this recipe, we have to prepare a few components. You can have lemon meringue cake using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Lemon meringue cake:
- Prepare 6 eggs at room temperature
- Make ready 3/4 cup caster sugar
- Get 2 tsp finely grated lemon rind
- Make ready 1 cup plain flour
- Make ready 50 grams unsalted butter, melted
- Prepare 2/3 cup lemon curd
- Make ready 3/4 cup caster sugar
- Take 1 tbsp liquid glucose
- Make ready 2 tbsp water
- Prepare 3 egg whites, at room temperture
This Lemon Meringue Cake is bright, fresh and sure to impress! Lemon poppy seed cake with lemon curd and toasted meringue frosting. A new layer cake recipe by our contributor, Tessa Huff. In all honesty, the origin of this cake is simply that I cannot make a go of a lemon meringue pie.
Instructions to make Lemon meringue cake:
- 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.
I've tried, and I've tried, and it's not that I've utterly failed, but I haven't completely delighted myself. Have you ever noticed that the best thing to pair with lemon seems to be. . . lemon? 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? Unmold the cake and spread the meringue all over. Use a spatula or a spoon to create dramatic swirls.
So that is going to wrap this up for this exceptional food lemon meringue cake recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
