Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, lemon meringue cake. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Lemon meringue cake is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Lemon meringue cake is something that I have loved my entire life.

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!

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

The ingredients needed to make Lemon meringue cake:

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

Instructions 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’s going to wrap it up for this exceptional food lemon meringue cake recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!