Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, lemon meringue cake. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Lemon Meringue Cake is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Lemon Meringue Cake is something which I’ve loved my entire life.
Easily make this fresh and bold Lemon Meringue Cake recipe for springtime. It features my best vanilla cake, Homemade Lemon Curd & Meringue Frosting! Simply AMAZING lemon meringue cake with delicate lemon cake layers, home-made lemon curd and the fluffiest meringue.
To begin with this recipe, we must prepare a few ingredients. You can cook lemon meringue cake using 14 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Lemon Meringue Cake:
- Make ready Meringue
- Prepare 5 egg whites
- Prepare 1 cup caster sugar
- Make ready 1 tsp white vinegar
- Make ready 1 pinch salt
- Take Lemon cake
- Prepare 2 cup self raising flour, sifted
- Make ready 1 1/2 cup sugar
- Get 1 1/2 cup milk
- Prepare 2 eggs, beaten
- Make ready 60 grams butter, melted
- Make ready 3 lemons, grated zest and juice
- Take 1 cup lemon butter - see my lemon butter recipe
- Prepare 2 extra lemons
One of my all-time favorite lemon cake recipes and it's from my cookbook, The European Cake Cookbook! 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. Have you ever noticed that the best thing to pair with lemon seems to be. . . lemon?
Instructions 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
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. 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.
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