Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to make a special dish, lemon meringue cake. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Simply AMAZING lemon meringue cake with delicate lemon cake layers, home-made lemon curd and the fluffiest meringue frosting! Easily make this fresh and bold Lemon Meringue Cake recipe for springtime. It features my best vanilla cake, Homemade Lemon Curd & Meringue Frosting!

Lemon Meringue Cake is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Lemon Meringue Cake is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have lemon meringue cake using 14 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Lemon Meringue Cake:

1. Take Meringue
2. Take 5 egg whites
3. Get 1 cup caster sugar
4. Take 1 tsp white vinegar
5. Get 1 pinch salt
6. Prepare Lemon cake
7. Take 2 cup self raising flour, sifted
8. Get 1 1/2 cup sugar
9. Take 1 1/2 cup milk
10. Get 2 eggs, beaten
11. Get 60 grams butter, melted
12. Get 3 lemons, grated zest and juice
13. Get 1 cup lemon butter - see my lemon butter recipe
14. Make ready 2 extra lemons

Lemon poppy seed cake with lemon curd and toasted meringue frosting. A new layer cake recipe by our contributor, Tessa Huff. As far as lemon cakes go, this lemon meringue cake takes the cake! One of my all-time favorite lemon cake recipes and it's from my cookbook, The European Cake Cookbook!

Instructions to make Lemon Meringue Cake:

1. Preheat oven to 180
2. Grease and line x2 cake tins with baking paper
3. If you want to make your own lemon butter do so before making the cake… otherwise set aside a brought jar….
4. Next make the cake: in a mixing bowl combined the flour, sugar… make a well in the centre, add the eggs and milk stir with wooden spoon to combined
5. add the lemon juice, zest and melted butter stir again…
6. Divide cake mix into both baking tins evenly… bake for 45mins…or until firm to touch…
7. Once cakes are cooked allow to cool completely before cutting through the middle to make 4 layers… (set aside for now)
8. To make the Meringue: beat the egg whites in a clean bowl with a electric beater on low…
9. once they start to form bubbles turn up slowly to a medium speed… slowly add the sugar 1 tablespoon at a time…. add vinegar and pinch of salt… continue to beat until forms very smooth white stiff peaks….
10. Now to put it all together… place a bottom peice of the cake onto a baking tray lined with baking paper… (I used a round pizza tray)
11. Squeeze the juice of half a lemon on cake followed by spreading a layer of lemon butter then another layer of cake, more juice on top followed by another layer off lemon butter…. this until all layers of cake are used…
12. dont put any lemon butter or juice on the top peice of the cake… as meringue will not stick properly with the next step
13. Now that the cake and layers are done cover the whole cake with meringue mix…making pointy peeks all over the cake….
14. Place back to the oven on 200 for 20mins until meringue is lightly browning or alternatively you could finish it off with a blow torch….
15. Enjoy with a dollop of cream xx

In all honesty, the origin of this cake is simply that I cannot make a go of a lemon meringue pie. I've tried, and I've tried, and it's not that I've utterly failed, but I haven't completely delighted myself. To make this cake reminiscent of a lemon meringue pie, I filled it with lemon curd, frosted it with a lemon. Lemon Meringue Cake: tart layers of lemon sponge cake and lemon curd, balanced with Lemon Meringue Cake for Mother's Day - How-to Video: piping roses. 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.

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