Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lemon meringue cake. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Lemon Meringue Cake This cake tastes just like lemon meringue pie! Fresh lemon flavor shines through in the custard filling between the layers, and the light meringue frosting adds a fancy finish. It's not only a deliciously different dessert, but it's also a conversation piece!

Lemon meringue cake is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Lemon meringue cake is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have lemon meringue cake using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Lemon meringue cake:

1. Take 6 eggs at room temperature
2. Get 3/4 cup caster sugar
3. Make ready 2 tsp finely grated lemon rind
4. Get 1 cup plain flour
5. Take 50 grams unsalted butter, melted
6. Take 2/3 cup lemon curd
7. Take 3/4 cup caster sugar
8. Prepare 1 tbsp liquid glucose
9. Prepare 2 tbsp water
10. Get 3 egg whites, at room temperture

For meringue, in a small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Spread over top and sides of cake. Prepare meringue, and spread it all over cake, swirling with an icing spatula as desired. Set cake, still on cake round, on an oiled baking sheet, and place in oven.

Steps to make Lemon meringue cake:

1. Grease a 22cm round x 7cm deep cake pan. Line with baking paper.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Bake, watching carefully, until meringue is brown around edges and beginning to brown elsewhere. Transfer to a serving plate and serve as soon as possible. Once the cake and lemon curd have cooled, prepare the meringue. Make sure to start with a super clean mixing bowl and whisk; I wash mine with vinegar and degreasing soap first. Place the egg whites into the mixer bowl and whisk til soft peaks form.

So that is going to wrap this up for this exceptional food lemon meringue cake recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!