Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, lemon meringue cake. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Lemon meringue cake is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Lemon meringue cake is something that I have loved my entire life.
Simply AMAZING lemon meringue cake with delicate lemon cake layers, home-made lemon curd and the fluffiest meringue frosting! Take lemon meringue to a new level with this caramel-infused sponge filled with lemon curd and topped with Italian meringue. Make the caramelised lemon slices while the cakes are baking.
To begin with this recipe, we must prepare a few components. You can have lemon meringue cake using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Lemon meringue cake:
- Get 6 eggs at room temperature
- Make ready 3/4 cup caster sugar
- Take 2 tsp finely grated lemon rind
- Get 1 cup plain flour
- Get 50 grams unsalted butter, melted
- Take 2/3 cup lemon curd
- Make ready 3/4 cup caster sugar
- Get 1 tbsp liquid glucose
- Prepare 2 tbsp water
- Make ready 3 egg whites, at room temperture
I've tried, and I've tried, and it's not that I've utterly failed, but I haven't completely delighted myself. This Lemon Meringue Cake is bright, fresh and sure to impress! Lemon poppy seed cake with lemon curd and toasted meringue frosting. A new layer cake recipe by our contributor, Tessa Huff.
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.
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? Our butter cake meets classic lemon meringue pie. We used a loaf pan to change the shape of the cake—a simple twist that dramatically alters the. 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.
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