Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, lemon meringue cake. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Lemon Meringue Cake is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Lemon Meringue Cake is something that I’ve loved my entire life. They’re nice and they look fantastic.
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.
To get started with this particular recipe, we have to prepare a few ingredients. You can have lemon meringue cake using 14 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Lemon Meringue Cake:
- Prepare Meringue
- Get 5 egg whites
- Get 1 cup caster sugar
- Make ready 1 tsp white vinegar
- Make ready 1 pinch salt
- Get Lemon cake
- Prepare 2 cup self raising flour, sifted
- Get 1 1/2 cup sugar
- Prepare 1 1/2 cup milk
- Make ready 2 eggs, beaten
- Prepare 60 grams butter, melted
- Make ready 3 lemons, grated zest and juice
- Prepare 1 cup lemon butter - see my lemon butter recipe
- Take 2 extra lemons
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:
- Preheat oven to 180
- Grease and line x2 cake tins with baking paper
- If you want to make your own lemon butter do so before making the cake… otherwise set aside a brought jar….
- Next make the cake: in a mixing bowl combined the flour, sugar… make a well in the centre, add the eggs and milk stir with wooden spoon to combined
- add the lemon juice, zest and melted butter stir again…
- Divide cake mix into both baking tins evenly… bake for 45mins…or until firm to touch…
- Once cakes are cooked allow to cool completely before cutting through the middle to make 4 layers… (set aside for now)
- To make the Meringue: beat the egg whites in a clean bowl with a electric beater on low…
- once they start to form bubbles turn up slowly to a medium speed… slowly add the sugar 1 tablespoon at a time…. add vinegar and pinch of salt… continue to beat until forms very smooth white stiff peaks….
- Now to put it all together… place a bottom peice of the cake onto a baking tray lined with baking paper… (I used a round pizza tray)
- Squeeze the juice of half a lemon on cake followed by spreading a layer of lemon butter then another layer of cake, more juice on top followed by another layer off lemon butter…. this until all layers of cake are used…
- dont put any lemon butter or juice on the top peice of the cake… as meringue will not stick properly with the next step
- Now that the cake and layers are done cover the whole cake with meringue mix…making pointy peeks all over the cake….
- Place back to the oven on 200 for 20mins until meringue is lightly browning or alternatively you could finish it off with a blow torch….
- Enjoy with a dollop of cream xx
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.
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