Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, lemon meringue cake. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Lemon meringue cake is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Lemon meringue cake is something that I’ve loved my entire life.
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. Simply AMAZING lemon meringue cake with delicate lemon cake layers, home-made lemon curd and the fluffiest meringue frosting!
To get started with this particular recipe, we must prepare a few components. You can have lemon meringue cake using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Lemon meringue cake:
- Take 6 eggs at room temperature
- Make ready 3/4 cup caster sugar
- Take 2 tsp finely grated lemon rind
- Get 1 cup plain flour
- Make ready 50 grams unsalted butter, melted
- Get 2/3 cup lemon curd
- Get 3/4 cup caster sugar
- Make ready 1 tbsp liquid glucose
- Get 2 tbsp water
- Get 3 egg whites, at room temperture
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! 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.
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.
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! Lemon poppy seed cake with lemon curd and toasted meringue frosting. Recipe by Tessa Huff for TheCakeBlog.com. This Lemon Meringue Cake is bright, fresh and sure to impress!
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 can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
