Hello, I am Marie. Today, I will show you a way to make lemon meringue cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Lemon meringue cake Recipe
Lemon meringue cake is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Lemon meringue cake is something that I have loved my whole life.
To be with this recipe, we have to first prepare a few components. You can have lemon meringue cake using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Lemon meringue cake:
- Get 6 eggs at room temperature
- Make ready 3/4 cup caster sugar
- Get 2 tsp finely grated lemon rind
- Prepare 1 cup plain flour
- Take 50 grams unsalted butter, melted
- Take 2/3 cup lemon curd
- Prepare 3/4 cup caster sugar
- Get 1 tbsp liquid glucose
- Make ready 2 tbsp water
- Get 3 egg whites, at room temperture
Instructions 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.
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