Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lemon meringue cake. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Lemon meringue cake is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Lemon meringue cake is something that I’ve loved my whole life. They are nice and they look wonderful.
In a large bowl, combine the cake mix, eggs, water and oil. Line bottoms of pans with cooking parchment paper. 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.
To get started with this recipe, we must first prepare a few components. You can cook lemon meringue cake using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Lemon meringue cake:
- Get 6 eggs at room temperature
- Make ready 3/4 cup caster sugar
- Get 2 tsp finely grated lemon rind
- Prepare 1 cup plain flour
- Make ready 50 grams unsalted butter, melted
- Get 2/3 cup lemon curd
- Get 3/4 cup caster sugar
- Take 1 tbsp liquid glucose
- Take 2 tbsp water
- Make ready 3 egg whites, at room temperture
Transfer to a serving plate and serve as soon as possible. Pipe a ring of meringue around the edge of the cake as a border. Top with a second cake layer and repeat with piping the meringue and filling the center with lemon curd. Place cake bottom on a parchment-lined baking sheet.
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.
Spread with lemon curd; replace cake top. For meringue, in a small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Spread over top and sides of cake. This time, I've frozen the cheesecake and curd, and will try baking the meringue on the frozen cake. So I'm going to show you how to get a really bold combination with my Lemon Meringue Cake.
So that’s going to wrap it up with this special food lemon meringue cake recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
