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Easiest Way to Cook Perfect Lemon meringue cake

Lemon meringue cake. 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!

Lemon meringue cake 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 bright, fresh and sure to impress! You can cook Lemon meringue cake using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Lemon meringue cake

  1. You need 6 of eggs at room temperature.
  2. It's 3/4 cup of caster sugar.
  3. You need 2 tsp of finely grated lemon rind.
  4. You need 1 cup of plain flour.
  5. It's 50 grams of unsalted butter, melted.
  6. Prepare 2/3 cup of lemon curd.
  7. You need 3/4 cup of caster sugar.
  8. You need 1 tbsp of liquid glucose.
  9. You need 2 tbsp of water.
  10. It's 3 of egg whites, at room temperture.

Lemon poppy seed cake with lemon curd and toasted meringue frosting. A new layer cake recipe by our contributor, Tessa Huff. As far as lemon cakes go, this lemon meringue cake takes the cake! One of my all-time favorite lemon cake recipes and it's from my cookbook, The European Cake Cookbook!

Lemon meringue cake instructions

  1. Grease a 22cm round x 7cm deep cake pan. Line with baking paper..
  2. 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..
  3. 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..
  4. 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..
  5. 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..
  6. 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..

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. To make this cake reminiscent of a lemon meringue pie, I filled it with lemon curd, frosted it with a lemon. 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. 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.

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