Lemon Meringue Cake
Brighten up your dessert table with this gorgeous Lemon Meringue Cake that bursts with flavor! Perfect for any occasion, its a delightful treat that everyone will love.
Ingredients:
– 4 large eggs
– cup 150g granulated sugar for lemon curd
– cup 100g granulated sugar for meringue topping
– 4 large egg whites
– tsp cream of tartar
– 2 tbsp fresh lemon juice
– tsp vanilla extract
– 2 tbsp unsalted butter
– 1 tbsp lemon zest
– 2 cups 315g all-purpose flour
– 1 cup 230g unsalted butter, softened
– 2 cups 400g granulated sugar
– 2 tsp baking powder
– tsp salt
– 1 cup 240ml whole milk
– 1 tbsp lemon zest for curd
– 1 cup 240ml water
– 3 large egg yolks, lightly beaten
Instructions:
1. Prepare the Lemon Cake:
– Preheat your oven to 350F 175C. Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
– In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and tsp salt. Set aside.
– In a large mixing bowl, beat 1 cup softened unsalted butter and 2 cups granulated sugar together until light and fluffy, about 3-4 minutes.
– Add 4 large eggs one at a time, mixing well after each addition.
– Stir in 2 tbsp fresh lemon juice, 1 tbsp lemon zest, and tsp vanilla extract.
– Gradually mix the dry ingredients into the butter mixture, alternating with 1 cup whole milk. Start and end with the dry ingredients, mixing just until combined.
– Divide the batter evenly between the prepared pans and smooth the tops.
– Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Lemon Curd:
– In a medium saucepan, whisk together cup granulated sugar and 2 tbsp cornstarch. Gradually stir in 1 cup water until smooth.
– Cook over medium heat, stirring constantly until the mixture bubbles and thickens.
– Gradually whisk the hot mixture into 3 large beaten egg yolks, then return it to the saucepan.
– Cook for an additional 2-3 minutes, stirring until thickened.
– Remove from heat and stir in cup fresh lemon juice, 2 tbsp unsalted butter, and 1 tbsp lemon zest. Let it cool completely.
3. Prepare the Meringue Topping:
– In a clean mixing bowl, beat 4 large egg whites and tsp cream of tartar on medium speed until soft peaks form.
– Gradually add cup granulated sugar, one tablespoon at a time, beating on high speed until stiff peaks form and the sugar dissolves.
– Finally, beat in tsp vanilla extract.
4. Assemble the Cake:
– Place one layer of the lemon cake on a serving plate. Spread a layer of lemon curd over the top.
– Add the second cake layer and spread a thin layer of lemon curd on top.
– Pile the meringue on top and spread it out to the edges, creating swirls with a spatula.
5. Toast the Meringue:
– Preheat your ovens broiler. Place the cake under the broiler for 1-2 minutes, watching closely until the meringue turns lightly golden. Alternatively, use a kitchen torch for a nice even toast.
6. Serve:
– Allow the cake to cool for 10-15 minutes before slicing. Serve and enjoy each deliciously tangy, sweet layer!
Nutritional Information: Each slice contains approximately 350 calories, with 17g of fat, 50g of carbohydrates, and 5g of protein.
Time: Preparation time: 25 minutes Cooking time: 60 minutes