Easiest Way to Prepare Perfect Lemon meringue cake

Lemon meringue cake. This cake tastes just like lemon meringue pie! Easily make this fresh and bold Lemon Meringue Cake recipe for springtime. It features my best vanilla cake, Homemade Lemon Curd & Meringue Frosting!

Lemon poppy seed cake with lemon curd and toasted meringue frosting. A new layer cake recipe by our contributor, Tessa Huff. If you like lemon meringue pie, you'll love this lemon layer cake, layered with lemon pie filling, and topped with a golden meringue baked frosting. Sie können kochen Lemon meringue cake using 10 ingredients and 6 steps. So geht's dir kochen es.

Zutaten von Lemon meringue cake

1. es ist 6 of eggs at room temperature.
2. es ist 3/4 cup of caster sugar.
3. Du brauchst 2 tsp of finely grated lemon rind.
4. es ist 1 cup of plain flour.
5. es ist 50 grams of unsalted butter, melted.
6. es ist 2/3 cup of lemon curd.
7. es ist 3/4 cup of caster sugar.
8. es ist 1 tbsp of liquid glucose.
9. Du brauchst 2 tbsp of water.
10. es ist 3 of egg whites, at room temperture.

It uses a cake mix and prepared pie filling, so it's easy. To make this cake reminiscent of a lemon meringue pie, I filled it with lemon curd, frosted it with a lemon. Homemade lemon curd is a thing of beauty. Layer it with meringue and you have a showstopper of a cake!

Lemon meringue cake Schritt für Schritt

1. Grease a 22cm round x 7cm deep cake pan. Line with baking paper..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..

Top the cake with the remaining meringue and swirl decoratively, then serve. 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. This Lemon Meringue Cake is a simple layered cake, filled with homemade lemon curd and whipped cream and topped with a cloud-like meringue. It makes a dramatic and gorgeous celebration cake. This Lemon Meringue Cake features three layers of lemon buttermilk cake filled with lemon curd and frosted with lemon buttercream.