Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, lemon meringue cake. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Lemon meringue cake is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Lemon meringue cake is something that I have loved my whole life. They’re fine and they look wonderful.
Simply AMAZING lemon meringue cake with delicate lemon cake layers, home-made lemon curd and the fluffiest meringue frosting! Take lemon meringue to a new level with this caramel-infused sponge filled with lemon curd and topped with Italian meringue. Make the caramelised lemon slices while the cakes are baking.
To get started with this recipe, we have to prepare a few components. You can cook lemon meringue cake using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Lemon meringue cake:
- Make ready 6 eggs at room temperature
- Get 3/4 cup caster sugar
- Take 2 tsp finely grated lemon rind
- Prepare 1 cup plain flour
- Make ready 50 grams unsalted butter, melted
- Prepare 2/3 cup lemon curd
- Take 3/4 cup caster sugar
- Make ready 1 tbsp liquid glucose
- Make ready 2 tbsp water
- Take 3 egg whites, at room temperture
One of my all-time favorite lemon cake recipes and it's from my cookbook, The European Cake Cookbook! To make this cake reminiscent of a lemon meringue pie, I filled it with lemon curd, frosted it with a lemon. Have you ever noticed that the best thing to pair with lemon seems to be. . . lemon? This Lemon Meringue Cake is bright, fresh and sure to impress!
Steps 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.
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. I've tried, and I've tried, and it's not that I've utterly failed, but I haven't completely delighted myself. Unmold the cake and spread the meringue all over.
So that’s going to wrap it up for this exceptional food lemon meringue cake recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
