Rich Lemon Meringue Cake

Rich Lemon Meringue Cake
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

1
In a large bowl, cream butter and sugar until light and fluffy.
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CreamCream
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2
Add egg and yolks; mix well. Beat in vanilla.
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Egg YolkEgg Yolk
EggEgg
3
Combine the flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition.
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All Purpose FlourAll Purpose Flour
MilkMilk
4
Pour into greased and floured 9-in. round baking pan.
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5
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.
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6
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.
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WaterWater
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7
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.
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8
Remove from the heat. Gently stir in lemon juice, butter and lemon peel. Cool to room temperature without stirring.
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ButterButter
9
Place cake on a baking sheet; spoon filling on top of cake to within 1/
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10
of edge.
11
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.
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12
Bake at 350° for 12-15 minutes or until lightly browned.
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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
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"". "
DifficultyExpert
Ready In1 h, 10 m.
Servings8
Health Score0
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