How to cook Lemon meringue cake

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Before you jump to Lemon meringue cake recipe, you may want to read this short interesting healthy tips about Your Overall Health Can Be Affected By The Foods You Decide To Consume.

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We hope you got insight from reading it, now let's go back to lemon meringue cake recipe. You can cook lemon meringue cake using 10 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Lemon meringue cake:

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

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..

Photo: Annabelle Breakey; Styling: Karen Shinto. Our butter cake meets classic lemon meringue pie. We used a loaf pan to change the shape of the cake—a simple twist. A Word of Advice: Take It Step by Step. Baking a cake of this magnitude has a wonderful way of making you slow down; it's how to make this project feasible and.

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