The Ultimate Lemon Meringue Cake – A Zesty, Dreamy Delight!

Step 2: Make the Lemon Curd

1. In a heatproof bowl, whisk together the egg yolks, sugar, lemon juice, and lemon zest.
2. Place the bowl over a saucepan of simmering water (double boiler method), stirring constantly until the mixture thickens, about 8-10 minutes.
3. Remove from heat and whisk in the butter until smooth.
4. Allow the lemon curd to cool before using.

Step 3: Make the Meringue

1. In a clean bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
2. Gradually add the sugar, one tablespoon at a time, and beat until stiff, glossy peaks form.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate and spread a generous amount of lemon curd over it.
2. Place the second cake layer on top and spread the remaining lemon curd over it.
3. Spread the meringue over the top and sides of the cake, creating swirls with a spatula.
4. Using a kitchen torch, lightly toast the meringue until golden brown. Alternatively, place the cake under a broiler for 1-2 minutes, watching closely to prevent burning.

Equipment Needed:

• Mixing bowls
• Electric mixer
• Cake pans (8-inch)
• Whisk
• Spatula
• Kitchen torch (optional, for toasting the meringue)
• Double boiler (or a saucepan and heatproof bowl)

Recipe Variations:

• Lemon Raspberry Meringue Cake: Add fresh raspberries between the cake layers for a burst of fruity goodness.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
• Extra Tangy: Increase the amount of lemon juice in the curd for a more intense citrus flavor.

Frequently Asked Questions (FAQs):

Can I make this cake ahead of time?

Yes! You can bake the cake layers and make the lemon curd a day in advance. Assemble and add the meringue topping just before serving for the freshest texture.

Can I store leftovers?

Yes, store the cake in an airtight container in the refrigerator for up to 3 days.

What if I don’t have a kitchen torch?

No problem! You can use your oven’s broiler for a couple of minutes to achieve the same toasted effect on the meringue.

Notes:

• Make sure your egg whites are at room temperature before beating to get the best meringue texture.
• For a smoother curd, strain it through a fine-mesh sieve to remove any cooked egg bits.

Nutritional Info (per serving):

• Calories: 350
• Carbohydrates: 48g
• Protein: 6g
• Fat: 15g
• Sugar: 34g
• Fiber: 1g

Conclusion:

This Lemon Meringue Cake is an elegant and delicious dessert that will impress anyone who takes a bite! The combination of bright lemon curd, tender cake, and airy toasted meringue makes it a true showstopper. Whether you’re baking for a special occasion or just treating yourself, this cake is guaranteed to delight. Enjoy and happy baking! 🍋🎂