Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, lemon meringue cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Lemon meringue cake is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Lemon meringue cake is something which I have loved my whole life. They are fine and they look wonderful.

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 begin with this particular recipe, we must prepare a few components. 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. Get 6 eggs at room temperature
2. Make ready 3/4 cup caster sugar
3. Make ready 2 tsp finely grated lemon rind
4. Get 1 cup plain flour
5. Get 50 grams unsalted butter, melted
6. Get 2/3 cup lemon curd
7. Prepare 3/4 cup caster sugar
8. Make ready 1 tbsp liquid glucose
9. Take 2 tbsp water
10. Prepare 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 it up with this special food lemon meringue cake recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember 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!