Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, lemon meringue cake. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Easily make this fresh and bold Lemon Meringue Cake recipe for springtime. 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.
Lemon meringue cake is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Lemon meringue cake is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have lemon meringue cake using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Lemon meringue cake:
- Prepare 6 eggs at room temperature
- Get 3/4 cup caster sugar
- Get 2 tsp finely grated lemon rind
- Get 1 cup plain flour
- Prepare 50 grams unsalted butter, melted
- Take 2/3 cup lemon curd
- Take 3/4 cup caster sugar
- Make ready 1 tbsp liquid glucose
- Get 2 tbsp water
- Get 3 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. 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. As far as lemon cakes go, this lemon meringue cake takes the cake!
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.
One of my all-time favorite lemon cake recipes and it's from my cookbook, The European Cake Cookbook! This Lemon Meringue Cake features three layers of lemon buttermilk cake filled with lemon curd and frosted with lemon buttercream. 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. Have you ever noticed that the best thing to pair with lemon seems to be. . . lemon? Homemade lemon curd is a thing of beauty.
So that’s going to wrap it up for this exceptional food lemon meringue cake recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
