lemon meringue cake

Light and fluffy lemon meringue cake with lemon cake layers, lemon curd filling and meringue frosting!

Lemon Meringue Cake Recipe (video)

unsalted butter (softened)

white granulated sugar

tsp vanilla extract

egg whites (or 4 large eggs)

whole milk (or buttermilk)

all-purpose flour

tsp baking powder

tsp salt

lemons

eggs

sugar

lemon juice (strained)

vanilla

unsalted butter

water

lemon juice

Preheat the oven 350F/177C and line two, 8-inch (20-cm) cake pans with parchment paper. Prepare one recipe of my 'Basic Vanilla Cake'; recipe linked above in the post. Once you have the batter ready, add the zest of 2 large lemons to the batter and fold in gently. Divide the cake batter evenly between the two pans. Bake the layers in the preheated oven for 28 to 30 minutes, until a toothpick inserted into the center comes out clean.

Meanwhile, prepare the lemon curd. Place the eggs and egg yolks into a small sauce pot; save the egg whites for the meringue. Add the sugar to the eggs and whisk for 4 to 5 minutes, until the mixture is thick and pale. Strain the freshly squeezed lemon juice of all pulp and seeds, then add to the mixture. Heat the lemon curd over medium-low heat, stirring constantly with a rubber spatula, for 4 to 5 minutes until the curd thickens. The curd needs to thicken until it holds its shape on the back of a spoon.

Remove the lemon curd from heat once thickened and add the vanilla extract and butter. Whisk until the butter is completely melted. Cover the lemon curd with plastic to prevent a film from forming. Allow the curd to cool completely in the refrigerator.

Once the cake and lemon curd have cooled, prepare the meringue. Make sure to start with a super clean mixing bowl and whisk; I wash mine with vinegar and degreasing soap first. Place the egg whites into the mixer bowl and whisk til soft peaks form. Prepare the sugar syrup in a small sauce pot: combine the sugar and water and do not stir! Cook the sugar over medium-high heat until it reaches 238F, about 5 minutes.

As soon as the sugar syrup reaches 238F, turn the mixer to medium speed and pour the syrup in a slow and steady stream into the egg whites. Once all the syrup is added, turn the mixer speed to high and whisk on high speed for 6 to 8 minutes, until stiff peaks form the meringue cools down. Add the vanilla extract and lemon juice last, and whisk for about 30 seconds, until incorporated. Transfer a few cups of the meringue into a pastry bag tipped with any large tip.

To assemble the cake, first use a long serrated knife to split the cake layers in half. Spread about 1/4 cup of the meringue onto each layer, then pipe a barrier ring of meringue around the edge of the cake layer. Fill the center with about 1/4 cup to 1/3 cup of lemon curd. Frost the outside of the cake with the remaining meringue, adding a heaping amount of the meringue on the top. Use a kitchen torch to caramelize the meringue.

Allow the cake to set for a few hours in the fridge before cutting and serving the cake.

https://www.youtube.com/watch?v=DEt6-wIXxtE

FULL RECIPE HERE: https://tatyanaseverydayfood.com/recipe-items/lemon-meringue-cake/
Simply AMAZING lemon meringue cake with delicate lemon cake layers, home-made lemon curd and the fluffiest meringue frosting!
Recipe for 'Basic Vanilla Cake' here: https://tatyanaseverydayfood.com/recipe-items/simple-vanilla-cake/
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The BEST Lemon Meringue Cake Recipe!! With lemon cake, lemon curd & meringue!!

Easily make this fresh and bold Lemon Meringue Cake recipe for springtime. It features my best vanilla cake, Homemade Lemon Curd &amp; Meringue Frosting!

Lemon Meringue Cake

(450 grams/15 ounces) cake flour, sifted

(480 grams/16 ounces) granulated sugar

baking powder

salt

egg (, at room temperature)

(8floz/227 milliliters) whole milk or full fat buttermilk

vanilla extract

(170 grams, 6 ounces) unsalted butter, cold

Lemon Curd

For the Meringue Icing:

Heat oven to 350oF (180oC). Butter and line two 6-inch cake pans with parchment paper.

In a large jug combine and whisk together the egg whites, whole egg, milk, and the vanilla extract. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 1 minute. (You can also do it by hand)

Add the cold butter and continue to mix on low until the mixture is a fine crumbly texture.

Add the liquid mixture into your dry ingredients in 2 separate batches making sure to scrape the sides and bottom before and after each batch, mixing until light, fluffy, homogenous and well incorporated. Fold once or twice to ensure the batter at bottom of bowl is incorporated.

Divide the batter evenly into the prepared pans.

Bake until a cake tester comes out with a few crumbs when inserted into the center, about 25-35 minutes. Be very careful to not over-bake. Check cake at 25 minutes to see how it is doing and judge the timing from there.

Once baked, let the cake cool on racks for 20 minutes before removing them from the tins.

Slice the cakes in 2 to create 4 layers. Generously spread lemon curd between the layers of the cake.

For the Meringue icing: Place the whites and sugar in the bowl. Whisk to combine.

Place the bowl over a ban marie. Whisk constantly, heat the egg white mixture until the sugar dissolves and it is warm to the touch.

Once warm, transfer the bowl back to the mixer. With the whisk attachment, beat the egg whites on high until medium-stiff glossy peaks. Add in the salt and vanilla and mix until combined. Use immediately.

Spread the meringue frosting all over the cake. Take a torch and toast the outside of the cake.

Store the cake at room temperature for up to 3 days.

https://www.youtube.com/watch?v=u6C7ffJPYRc

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WRITTEN RECIPE: http://bit.ly/GemsLemonMeringueCake

Hi Bold Bakers! I love cake! AND I love Lemon Meringue Pie. SO this week I’m sharing the simplest way to make a BOLD & beautiful Lemon Meringue Cake. It features my best-ever yellow cake, my zesty homemade lemon curd and a fluffy meringue frosting. So let’s get baking!

Watch my NEW Bold Baking Basics Mini Episodes including the BEST way to get juice out of a lemon: http://bit.ly/BBBasicsMinis

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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to make simple, game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!

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Gemma's Bigger Bolder Baking Episode 167

Lemon Meringue Cake - Gemma's Bigger Bolder Baking

Top 2 lemon meringue cake recipes from across the web

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Lemon Meringue Cake Recipe (video)

Lemon Meringue Cake

Top 2 lemon meringue cake recipes from across the web

The most viewed lemon meringue cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lemon Meringue Cake Recipe (video)

Lemon Meringue Cake

The most viewed lemon meringue cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine