Lemon Meringue Cake

This lemon meringue cake consists of layers of soft, moist lemon cake filled with lemon curd and topped with a rich meringue frosting. It’s both sweet and acidic at the same time, making it a show stopper.

Ingredients:

12 large egg whites, room temperature

1-1/2 cups sugar, divided

1 cup cake flour

2 teaspoons cream of tartar

1-1/2 teaspoons vanilla extract

1/4 teaspoon salt

1 jar (10 ounces) lemon curd

MERINGUE TOPPING:

4 large egg whites, room temperature

3/4 teaspoon cream of tartar

1/2 cup sugar

Instructions:

Place egg whites in a huge bowl. Filter 1/2 cup sugar and flour together two times; put away.

Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until frothy. Bit by bit beat in excess sugar, 2 tablespoons all at once, on high until solid lustrous pinnacles structure and sugar is broken down. Continuously overlap in flour blend, around 1/2 cup at a time.

Tenderly spoon player into an ungreased 10-in. tube container. Slice through hitter with a blade to eliminate air pockets. Heat on most minimal broiler rack at 350° until brilliant brown and whole top seems dry, 35-40 minutes. Promptly upset dish; cool totally, around 60 minutes.

Run a blade around side and focus container of dish. Eliminate cake; split into two flat layers. Put cake base on a material paper-lined baking sheet. Spread with lemon curd; supplant cake top.

For meringue, in a little bowl, beat egg whites and cream of tartar on medium until delicate pinnacles structure. Bit by bit beat in sugar, 1 tablespoon at an at once, until solid shiny pinnacles structure and sugar is broken down. Spread up and over and sides of cake.

Heat at 350° until brilliant brown, 15-18 minutes. Move to a serving plate. Refrigerate extras.

Recipe Card

Lemon Meringue Cake

This lemon meringue cake consists of layers of soft, moist lemon cake filled with lemon curd and topped with a rich meringue frosting. It’s both sweet and acidic at the same time, making it a show stopper.

  • 12 large egg whites (room temperature)
  • 1-1/2 cups sugar (divided)
  • 1 cup cake flour
  • 2 teaspoons cream of tartar
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 jar (10 ounces lemon curd)
  • MERINGUE TOPPING:
  • 4 large egg whites (room temperature)
  • 3/4 teaspoon cream of tartar
  • 1/2 cup sugar
  1. Place egg whites in a huge bowl. Filter 1/2 cup sugar and flour together two times; put away.
  2. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until frothy. Bit by bit beat in excess sugar, 2 tablespoons all at once, on high until solid lustrous pinnacles structure and sugar is broken down. Continuously overlap in flour blend, around 1/2 cup at a time.
  3. Tenderly spoon player into an ungreased 10-in. tube container. Slice through hitter with a blade to eliminate air pockets. Heat on most minimal broiler rack at 350° until brilliant brown and whole top seems dry, 35-40 minutes. Promptly upset dish; cool totally, around 60 minutes.
  4. Run a blade around side and focus container of dish. Eliminate cake; split into two flat layers. Put cake base on a material paper-lined baking sheet. Spread with lemon curd; supplant cake top.
  5. For meringue, in a little bowl, beat egg whites and cream of tartar on medium until delicate pinnacles structure. Bit by bit beat in sugar, 1 tablespoon at an at once, until solid shiny pinnacles structure and sugar is broken down. Spread up and over and sides of cake.
  6. Heat at 350° until brilliant brown, 15-18 minutes. Move to a serving plate. Refrigerate extras.
cake
American
Lemon Meringue Cake

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