Rich Lemon Meringue Cake

Name: Rich Lemon Meringue Cake
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 Tbsp butter; 1 teaspoons cream of tartar; 1 egg; 4 egg whites; 2 egg yolks, lightly beaten; 79 milliliters all-purpose flour; 59 milliliters lemon juice; 1 teaspoons grated lemon peel; 79 milliliters milk; 118 milliliters sugar; 1 teaspoons vanilla extract; 237 milliliters water

If you have around 1 hour and 10 minutes to spend in the kitchen, Rich Lemon Meringue Cake might be an awesome lacto ovo vegetarian recipe to try. This dessert has 119 calories, 4g of protein, and 4g of fat per serving. This recipe serves 8. This recipe covers 3% of your daily requirements of vitamins and minerals. If you have baking powder, butter, lemon juice, and a few other ingredients on hand, you can make it. Rich Lemon Cake, Sponge Cake with Rich Lemon Filling, and Lemon Cake with Lemon Meringue Frosting are very similar to this recipe.

Instructions

In a large bowl, cream butter and sugar until light and fluffy.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Bowl

Add egg and yolks; mix well. Beat in vanilla.

Ingredients you will need

Vanilla

Egg Yolk

Egg

Combine the flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition.

Ingredients you will need

Baking Powder

All Purpose Flour

Milk

Pour into greased and floured 9-in. round baking pan.

Equipment you will use

Baking Pan

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack and cool completely.

Equipment you will use

Toothpicks

Wire Rack

Oven

For filling, combine sugar and flour in a heavy saucepan. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Ingredients you will need

All Purpose Flour

Sugar

Water

Equipment you will use

Sauce Pan

Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Ingredients you will need

Egg Yolk

Equipment you will use

Frying Pan

Remove from the heat. Gently stir in lemon juice, butter and lemon peel. Cool to room temperature without stirring.

Ingredients you will need

Lemon Juice

Lemon Peel

Butter

Place cake on a baking sheet; spoon filling on top of cake to within 1/

Equipment you will use

Baking Sheet

of edge.

For meringue, let egg whites stand at room temperature for 30 minutes. In a small bowl and with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Carefully spread over filling, sealing to edges of cake.

Ingredients you will need

Cream Of Tartar

Egg Whites

Spread

Sugar

Equipment you will use

Bowl

Bake at 350° for 12-15 minutes or until lightly browned.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

egg yolks, lightly beaten 79milliliters

all-purpose flour 59milliliters

lemon juice 1teaspoons

grated lemon peel 79milliliters

milk 118milliliters

sugar 1teaspoons

vanilla extract 237milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "