Lemon meringue cake. Easily make this fresh and bold Lemon Meringue Cake recipe for springtime. It features my best vanilla cake, Homemade Lemon Curd & Meringue Frosting! Take lemon meringue to a new level with this caramel-infused sponge filled with lemon curd and topped with Italian meringue.

It uses a cake mix and prepared pie filling, so it's easy. Lemon Meringue Cake: tart layers of lemon sponge cake and lemon curd, balanced with the sweet meringue icing; to toast or not to toast is the question? Photo: Annabelle Breakey; Styling: Karen Shinto. You can Cook Lemon meringue cake using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Lemon meringue cake

It's 6 of eggs at room temperature.
It's 3/4 cup of caster sugar.
It's 2 tsp of finely grated lemon rind.
It's 1 cup of plain flour.
What You needis 50 grams of unsalted butter, melted.
Lets Go Prepare 2/3 cup of lemon curd.
What You needis 3/4 cup of caster sugar.
It's 1 tbsp of liquid glucose.
What You needis 2 tbsp of water.
What You needis 3 of egg whites, at room temperture.

Our butter cake meets classic lemon meringue pie. We used a loaf pan to change the shape of the cake—a simple twist. This Lemon Meringue Cake features three layers of lemon buttermilk cake filled with lemon curd and frosted with lemon buttercream. One cake flavor I've been dying to make is lemon meringue!

Lemon meringue cake instructions

Grease a 22cm round x 7cm deep cake pan. Line with baking paper..
Beat eggs, sugar and rind in a large bowl of an electric mixer for about 8 to 10 minutes, until thick and tripled in size. Fold in sifted flour. Transfer 1/2 cup of egg mixture to a small bowl. Stir in butter. Fold back into egg mixture. Pour into prepared pan..
Cook in a moderately slow oven ( 160 C) for about 30 minutes, or until golden brown and cake shrinks away from side of pan. Stand for 5 minutes, turn out on a wire rack to cool..
To make Italian meringue,combine sugar, glucose and water in a small heavy-based saucepan. Stir gently over a low heat until dissolved. Bring to boil. Place a candy thermometer into boiling syrup, boil without stirring, for about 4 minutes, or until temperature reaches 121C (hard-ball stage) remove from heat..
Meanwhile, beat egg whites in a large bowl of an electric mixer until soft peaks form. Don't over-beat. Beating on a medium speed, slowly pour the hot syrup steadily into egg whites continue to beat for 8 to 10 minutes, or until meringue is cold..
To assemble, cut cake horizontally into three even layers. Sandwich together with curd on a serving plate. Spread 1 1/4 cups of meringue over top and side of cake. Place remaining meringue into a piping bag fitted with a 2cm plain nozzle. Pipe on top of cake. Use a blowtorch to brown meringue just before serving..

Since it's finally starting to feel like summer, I. This Lemon Meringue Mega cake takes me on a trip to the magical land of Lemon Meringuia, where all of the mountains are made up of soft peaks of Italian Meringue and the rivers run with sweet. A Word of Advice: Take It Step by Step. Baking a cake of this magnitude has a wonderful way of making you slow down; it's how to make this project feasible and. This meringue cake is a lemony delight with the layers of chiffon cake and tart curd.