💕😋 Lemon Meringue Cake 😋💕
Ingredients:
For the Lemon Cake:
2 ½ cups (315g) all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup (230g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs
1 cup (240ml) whole milk
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
For the Lemon Curd:
¾ cup (150g) granulated sugar
2 tbsp cornstarch
1 cup (240ml) water
3 large egg yolks, lightly beaten
½ cup (120ml) fresh lemon juice
2 tbsp unsalted butter
1 tbsp lemon zest
For the Meringue Topping:
4 large egg whites
½ tsp cream of tartar
½ cup (100g) granulated sugar
½ tsp vanilla extract
Instructions:
Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!
Instructions:
Prepare the Lemon Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the lemon juice, zest, and vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Lemon Curd:
In a medium saucepan, whisk together the sugar and cornstarch. Gradually add the water, stirring until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
Slowly whisk the hot mixture into the beaten egg yolks, then return everything to the saucepan.
Cook for an additional 2-3 minutes, stirring constantly, until thickened.
Remove from heat and stir in the lemon juice, butter, and zest. Let the lemon curd cool completely.
Prepare the Meringue Topping:
In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form and the sugar is dissolved.
Beat in the vanilla extract.
Assemble the Cake:
Place one layer of the lemon cake on a serving plate. Spread an even layer of lemon curd over the top.
Place the second cake layer on top and spread a thin layer of lemon curd on top.
Pile the meringue on top of the cake, spreading it to the edges and swirling it decoratively with a spatula.
Toast the Meringue:
Preheat your oven’s broiler. Place the cake under the broiler for 1-2 minutes, watching closely, until the meringue is lightly golden. Alternatively, use a kitchen torch to toast the meringue evenly.
Let the cake cool for 10-15 minutes before slicing. Serve and enjoy the bright, tangy, and sweet layers!
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