Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, lemon meringue cake. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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Lemon meringue cake is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Lemon meringue cake is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook lemon meringue cake using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Lemon meringue cake:

1. Make ready eggs at room temperature
2. Get caster sugar
3. Get finely grated lemon rind
4. Prepare plain flour
5. Make ready unsalted butter, melted
6. Make ready lemon curd
7. Get caster sugar
8. Take liquid glucose
9. Get water
10. Prepare egg whites, at room temperture

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. 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.

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.

A lemon meringue cake with a fluffy lemon-poppy-seed sponge, citrusy lemon curd, and sweet, creamy […] SEARCH The Cake Blog is a community of bakers and cake lovers. I adore lemon meringue pie and I love cake! So I'm going to show you how to get a really bold combination with my Lemon Meringue Cake. To break it down for you the cake is made up of three components: yellow cake, lemon curd and of course meringue frosting. These different textures and complimenting flavors make for one Big & Bold Cake.

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