Lemon Meringue Cake

Name: Lemon Meringue Cake
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 20
Cuisine: Global
Ingredients: 3 teaspoons baking powder; 118 milliliters butter; 532 milliliters cake flour; 237 milliliters egg whites (about 8 eggs); 8 larges egg yolks; 2 larges eggs; 118 milliliters fresh lemon juice (about 3 lemons); 2 Tbsps finely shredded lemon zest; 158 milliliters milk; 1 teaspoon salt; 177 milliliters sugar; 237 milliliters sugar; 296 milliliters sugar; 118 milliliters About unsalted butter, at room temperature; 2 teaspoons vanilla extract

Lemon Meringue Cake might be just the dessert you are searching for. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 20 servings with 292 calories, 5g of protein, and 12g of fat each. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up sugar, lemon zest, egg yolks, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Sift flour, baking powder, and salt into a medium bowl; set aside. In the bowl of a stand mixer, beat sugar and 1/2 cup butter until creamy. Crack eggs into a small dish (do not beat) and add vanilla.

Ingredients you will need

Baking Powder

Vanilla

Butter

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Stand Mixer

Bowl

Add eggs to the butter mixture 1 at a time, scraping down the inside of the bowl as needed. Beat in flour mixture and milk in alternating batches, starting and ending with the flour and making sure each addition is fully incorporated before adding the next. Stir zest into batter.

Ingredients you will need

Butter

All Purpose Flour

Egg

Milk

Equipment you will use

Bowl

Butter and flour a 5- by 9-in. loaf pan and pour in batter.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Loaf Pan

Bake 45 minutes, or until a toothpick inserted in the center comes out clean. Cool 5 minutes, then invert cake onto a rack.

Equipment you will use

Toothpicks

Oven

Remove pan and let cake cool to room temperature, at least 40 minutes.

Equipment you will use

Frying Pan

Meanwhile, make lemon curd: In a heavy-bottomed medium saucepan, melt butter with lemon juice over high heat. In a medium bowl, whisk together sugar and yolks. Slowly whisk hot lemon butter into egg mixture, 1/2 cup at a time.

Ingredients you will need

Lemon Juice

Lemon Curd

Butter

Lemon

Sugar

Egg Yolk

Egg

Equipment you will use

Sauce Pan

Whisk

Bowl

Pour mixture back into saucepan and cook, whisking constantly, until the mixture is very thick, 5 to 8 minutes.

Equipment you will use

Whisk

Sauce Pan

Transfer lemon curd to a glass or plastic container. Cover with plastic wrap, pressing it onto the top of the curd to prevent a skin from forming. Chill until cold, at least 1 hour and up to 2 days.

Ingredients you will need

Lemon Curd

Wrap

Equipment you will use

Plastic Wrap

Whisk whites and sugar together in a medium metal bowl. Set over a saucepan of simmering water and whisk constantly until mixture is warm to the touch and sugar feels dissolved, about 2 minutes.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Whisk

Bowl

Scrape whites into the bowl of a stand mixer.

Equipment you will use

Stand Mixer

Bowl

Whisk on high speed until light and fluffy and the side of the bowl feels cool to the touch, about 2 minutes.

Equipment you will use

Whisk

Bowl

Assemble cake: Preheat broiler, positioning oven rack about 7 in. from the heat source. Using a serrated knife, trim brown exterior from sides and top of cake. Slice cake horizontally into 3 even layers.

Equipment you will use

Serrated Knife

Oven

Place 1 cake layer on a rimmed baking sheet.

Equipment you will use

Baking Sheet

Spread with half the lemon curd mixture. Repeat with second layer and remaining curd. Top with last layer. Using a spatula, cover the entire cake with the meringue.

Ingredients you will need

Lemon Curd

Spread

Equipment you will use

Spatula

Broil cake just until top is golden brown, being careful not to burn it, about 1 minute. Using 2 large pancake turners (sliding 1 under each side of cake), transfer cake to a serving plate.