This lemon meringue cake consists of layers of soft, moist lemon cake filled with lemon curd and topped with a rich meringue frosting. It’s both sweet and acidic at the same time, making it a show stopper.
Ingredients:
12 large egg whites, room temperature
1-1/2 cups sugar, divided
2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 jar (10 ounces) lemon curd
MERINGUE TOPPING:
4 large egg whites, room temperature
3/4 teaspoon cream of tartar
1/2 cup sugar
Instructions:
Place egg whites in a huge bowl. Filter 1/2 cup sugar and flour together two times; put away.
Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until frothy. Bit by bit beat in excess sugar, 2 tablespoons all at once, on high until solid lustrous pinnacles structure and sugar is broken down. Continuously overlap in flour blend, around 1/2 cup at a time.
Tenderly spoon player into an ungreased 10-in. tube container. Slice through hitter with a blade to eliminate air pockets. Heat on most minimal broiler rack at 350° until brilliant brown and whole top seems dry, 35-40 minutes. Promptly upset dish; cool totally, around 60 minutes.
Run a blade around side and focus container of dish. Eliminate cake; split into two flat layers. Put cake base on a material paper-lined baking sheet. Spread with lemon curd; supplant cake top.
For meringue, in a little bowl, beat egg whites and cream of tartar on medium until delicate pinnacles structure. Bit by bit beat in sugar, 1 tablespoon at an at once, until solid shiny pinnacles structure and sugar is broken down. Spread up and over and sides of cake.
Heat at 350° until brilliant brown, 15-18 minutes. Move to a serving plate. Refrigerate extras.
Recipe Card
Lemon Meringue Cake
Ingredients
- 12 large egg whites room temperature
- 1-1/2 cups sugar divided
- 1 cup cake flour
- 2 teaspoons cream of tartar
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 jar 10 ounces lemon curd
- MERINGUE TOPPING:
- 4 large egg whites room temperature
- 3/4 teaspoon cream of tartar
- 1/2 cup sugar
Instructions
- Place egg whites in a huge bowl. Filter 1/2 cup sugar and flour together two times; put away.
- Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until frothy. Bit by bit beat in excess sugar, 2 tablespoons all at once, on high until solid lustrous pinnacles structure and sugar is broken down. Continuously overlap in flour blend, around 1/2 cup at a time.
- Tenderly spoon player into an ungreased 10-in. tube container. Slice through hitter with a blade to eliminate air pockets. Heat on most minimal broiler rack at 350° until brilliant brown and whole top seems dry, 35-40 minutes. Promptly upset dish; cool totally, around 60 minutes.
- Run a blade around side and focus container of dish. Eliminate cake; split into two flat layers. Put cake base on a material paper-lined baking sheet. Spread with lemon curd; supplant cake top.
- For meringue, in a little bowl, beat egg whites and cream of tartar on medium until delicate pinnacles structure. Bit by bit beat in sugar, 1 tablespoon at an at once, until solid shiny pinnacles structure and sugar is broken down. Spread up and over and sides of cake.
- Heat at 350° until brilliant brown, 15-18 minutes. Move to a serving plate. Refrigerate extras.