Lemon Meringue Cake
From ahmed1 17 years ago
- 40 minutes to make
- Serves 10
I wanted to make the recipe long time ago,but I was delaying it as it looked hard for me.However,Once you will begin you will the discover the fun,specially the last part of assembling the cake.
Ingredients
- Syrup: shopping list
- 1 cup sugar shopping list
- 1 ½ cups water shopping list
- (Place both sugar and water on a heavy saucepan over medium heat, stir till shopping list
- sugar dissolves. Raise the heat to high and simmer for 5 minutes. COOL shopping list
- COMPLETELY shopping list
- Cake: shopping list
- 5 eggs shopping list
- 1 tsp vanilla powder shopping list
- 3/4 cup sugar shopping list
- 3/4 cup flour shopping list
- 1/3 cup corn starch shopping list
- pinch of salt shopping list
- Lemon curd: shopping list
- 3 eggs shopping list
- 150 grams sugar shopping list
- 1/3 cup fresh lemon juice shopping list
- 1 tsp lemon zest shopping list
- 65 grams butter shopping list
- Meringue: shopping list
- 5 egg whites shopping list
- ¼ tsp cream of tartar or 1 tsp lemon juice shopping list
- 150 grams sugar shopping list
- ½ tsp lemon zest. shopping list
How to make it
- Cake:
- Preheat oven to 350 F (175 C).
- Grease a round cake pan of about 9 inches (22 cm). Line the pan with a parchment paper.
- In the bowl of an electric mixer, combine the eggs, vanilla, and sugar.
- Beat with an electric mixer for about 10 – 15 minutes, or until the mixture is very soft and doubled in volume
- On a bowl, sift the flour, cornstarch, and a pinch of salt together.
- Sift the flour mixture into the beaten eggs.
- Fold the mixture thoroughly with a rubber spatula, 3 – 4 times, mixing gently with a round, and top to bottom movement
- Pour into the pan. Level with a spatula. Bake for about 30 – 45 minutes, or until golden.
- Remove from the pan turning upside down. Remove parchment paper. Transfer on a rack to cool to room temperature
- Once cooled, split the cake into three equal layers; place each layer on a parchment paper sheet
- And set aside.
- Lemon curd:
- In a stainless bowl set over a saucepan with simmering water, place the eggs, sugar
- And lemon juice. Whisk on low medium speed for 12 minutes till thick and pale in color.
- Remove from heat and add the lemon zest and butter, beat till all combined.
- Chill for 1 hour stirring occasionally.
- Meringue:
- On a clean stainless bowl, place the egg whites and using clean beaters, beat
- Till frothy.
- Add the cream of tartar or lemon juice if using till soft peaks formed.
- Start adding the sugar till you reach a stiff peaks and the meringue is shiny
- And glossy.
- Assemble the cake:
- Place the first cake layer on a high stand (I use the same cake pan flipped).
- Brush the first layer with cold syrup. Spread 3-4 tbsp of the lemon curd
- In the center and spread. Make sure you stop spreading 2 cm before
- The edge. Repeat with the other layers in the same manner.
- Cover all the cake sides and top with meringue using a spoon to
- Make decorative swirls. You may also pipe any shapes you desire
- With a piping bag. Use the flame torch to brown the meringue
testing the cake
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making the lemon curd
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prepare for splitting
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making meringue
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brushing layers
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spreading curd
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The Rating
Reviewed by 12 people-
I DIED AND WENT TO HEAVEN!
recipediva
in Pittsburgh loved it
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This cake and I are going to be best buddies!!!
nanny
in Haddam loved it
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Impossible to resist!I have been looking for lemon curd recipe.Thanks Ahmed.
ambus
in Lahore loved it
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