Lemon meringue cake
If you liked the pie version you’ll love this sweet, creamy and zesty lemon meringue cake.
Ingredients:
Lemon curd
- 6 large egg yolks
- ¾ cup of sugar
- ⅓ cup of lemon juice
- 1 tablespoon of lemon zest, finely grated
- 1 tablespoon and 1 teaspoon corn flour
- A pinch of salt
- 6 tablespoons of refrigerated butter
Meringue
- 4 large egg whites
- 1 cup of sugar
- A pinch of cream tartar
- ½ teaspoon of vanilla extract
Cake base
- 1 package of basic vanilla cake
Method:
1. To make the lemon curd, in a saucepan over medium-low heat, whisk together yolks, sugar, lemon juice, zest, corn flour and salt. Cook for about 10 minutes, until sugar has dissolved and mixture thickens.
2. Add butter a few pieces at a time. Allow to melt.
3. Strain through a fine sieve into a separate bowl.
4. Cover with plastic wrap set directly on the curd. Chill for two hours.
5. Meanwhile, make the meringue using a heat-proof bowl, whisk egg whites and sugar together over a pan of simmering water without letting the bowl touch the water.
6. Once sugar has dissolved, remove from heat and add cream of tartar and vanilla.
7. Using an electric mixer, beat on medium high until stiff peaks form.
8. To make the cake, cook cake base according to package instructions in two layers. Let cool.
9. Place one layer on a cake platter.
10. Spread lemon curd on top, leaving a few cm of the edge bare.
11. Top with the second layer and press down.
12. Using a spoon’s back, spread meringue over the cake.
13. Brown meringue by using a kitchen torch and serve.
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