Lemon Meringue Cake
This zesty Lemon Meringue Cake combines bright citrus flavors with a fluffy meringue that makes every bite a delight! Perfect for celebrations or a sweet pick-me-up.
Ingredients:
– 4 large eggs, separated
– cup fresh lemon juice
– 1 cup milk
– cup sugar for lemon curd
– 2 cups all-purpose flour
– 1 tbsp lemon zest
– 4 egg whites
– cup sugar for meringue
– tsp cream of tartar
– 1 cup butter, softened
– 2 tsp baking powder
– tsp salt
Instructions:
1. Preheat your oven to 350F 175C and grease two 9-inch round cake pans.
2. In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk them together until well blended.
3. In another large bowl, cream the softened butter and 1 cups of sugar together until it becomes light and fluffy. This usually takes about 3-4 minutes.
4. Add the eggs, one at a time, to the butter mixture, ensuring each egg is fully incorporated before adding the next. Then mix in the fresh lemon zest and lemon juice.
5. Gradually add the dry flour mixture to the butter mixture, alternating with the milk, and mix until the batter is smooth and well combined.
6. Evenly divide the cake batter into the two prepared cake pans and bake in the oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
For the Lemon Curd:
7. In a saucepan over medium heat, whisk together the egg yolks, cup of sugar, and cup of fresh lemon juice. Cook while stirring continuously until the mixture thickens, about 10 minutes.
8. Remove the saucepan from the heat and stir in the 2 tablespoons of butter until melted and fully combined. Allow it to cool before using.
For the Meringue:
9. In a clean bowl, beat the egg whites with the cream of tartar until soft peaks form. This means when you lift the beaters, the peaks will bend over.
10. Gradually add in cup of sugar, continuing to beat until stiff peaks form, which will hold their shape when you lift the beaters.
Assembly:
11. Place one cake layer on a serving plate and spread a generous layer of lemon curd on top. Carefully place the second cake layer over the lemon curd.
12. Spread the meringue over the entire cake, creating peaks and swirls. For a lovely golden finish, lightly toast the meringue using a kitchen torch or place it under the broiler for a few minutes just keep an eye on it to avoid burning.
Nutritional Information:
This Lemon Meringue Cake serves approximately 10 slices and provides roughly 400 calories per slice, with 20g of fat, 45g of carbohydrates, and 5g of protein.
Time: Preparation time: 30 minutes Cooking time: 30 minutes