How to Cook Appetizing Lemon meringue cake

Lemon meringue cake. Get Inspired On Our Official Site. In a large bowl, combine the cake mix, eggs, water and oil. Top with the second cake layer and press down gently.

It uses a cake mix and prepared pie filling, so it's easy. 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. You can have Lemon meringue cake using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Lemon meringue cake

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

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. Cover with reamining cake layer, cut side down. Dust lightly with flour and shake out the excess.

Lemon meringue cake instructions

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..

Reserve half of the raspberries, and combine the other. The sponge cake is moist and flavorful by itself, however, adding the lemon syrup truly makes this a zesty, lemony slice of heaven. This cake has several components to it and the lemon curd definitely takes some time and patience to prevent curdling it, however, the technique of creaming the yolks with the sugar and butter will help minimize your chance of curdling. Pipe a ring of meringue around the edge of the cake as a border. Top with a second cake layer and repeat with piping the meringue and filling the center with lemon curd.