Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, lemon meringue cake. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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. In all honesty, the origin of this cake is simply that I cannot make a go of a lemon meringue pie.
Lemon meringue cake is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Lemon meringue cake is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook lemon meringue cake using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Lemon meringue cake:
- Take 6 eggs at room temperature
- Prepare 3/4 cup caster sugar
- Make ready 2 tsp finely grated lemon rind
- Make ready 1 cup plain flour
- Prepare 50 grams unsalted butter, melted
- Prepare 2/3 cup lemon curd
- Prepare 3/4 cup caster sugar
- Take 1 tbsp liquid glucose
- Get 2 tbsp water
- Prepare 3 egg whites, at room temperture
It features my best vanilla cake, Homemade Lemon Curd & Meringue Frosting! 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. As far as lemon cakes go, this lemon meringue cake takes the cake!
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.
One of my all-time favorite lemon cake recipes and it's from my cookbook, The European Cake Cookbook! Have you ever noticed that the best thing to pair with lemon seems to be. . . lemon? To make this cake reminiscent of a lemon meringue pie, I filled it with lemon curd, frosted it with a lemon. Homemade lemon curd is a thing of beauty. Layer it with meringue and you have a showstopper of a cake!
So that is going to wrap this up with this exceptional food lemon meringue cake recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
