Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, lemon meringue cake. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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 is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Lemon meringue cake is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have 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 eggs at room temperature
- Get caster sugar
- Make ready finely grated lemon rind
- Make ready plain flour
- Make ready unsalted butter, melted
- Prepare lemon curd
- Prepare caster sugar
- Take liquid glucose
- Get water
- Take 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!
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.
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.
So that is going to wrap it up with this exceptional food lemon meringue cake recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
