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Lemon layer meringue cake
Lemon layer meringue cake
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Elevate a classic cake with zesty lemon and fluffy meringue for a vibrant and unforgettable dessert.
Ingredients:
  • 250g butter, softened
  • 430.00 gm caster sugar
  • 2 tsp vanilla bean paste
  • 4 extra large eggs
  • 225.00 gm self raising flour
  • 32.50 gm cornflour
  • 4.00 gm baking powder
  • 64.38 gm milk
  • 8 extra large egg yolks
  • 173.25 gm lemon juice (160ml from about 4 juicy lemons)
  • Rind of 2 lemons, finely grated
  • 125g butter, softened
  • 5 extra large egg whites
  • 285.95 gm caster sugar
  • Icing sugar
  • 300 ml Whipping Cream, whipped to soft peaks
Instructions:
  • Prepare the lemon curd by whisking egg yolks, sugar, lemon juice, and lemon rind together in a heatproof bowl until combined. Set the bowl over a saucepan of simmering water (avoid boiling). Lightly and continuously whisk the mixture to prevent the curd from cooking too rapidly along the edges of the bowl. Keep whisking until the temperature reaches 85⁰C using a sugar thermometer or until the mixture thickens to the consistency of whipped cream, approximately 25-35 minutes.
  • Take the mixture off the heat and gradually incorporate the butter, making sure to whisk thoroughly after each addition. Cover the top of the curd with plastic wrap and refrigerate until chilled and set, for at least 4 hours or overnight.
  • Preheat your oven to 180C (160C for fan forced). Lightly grease two 22cm springform cake pans, then line the bases and sides with baking paper.
  • In the bowl of an electric mixer, combine butter, sugar, and vanilla, then beat on medium speed for 4-5 minutes until light and fluffy. Slowly add eggs one at a time, beating well after each addition and scraping down the sides of the bowl until all eggs are incorporated.
  • Sift dry ingredients into a bowl. Add half of the sifted ingredients to the egg mixture, followed by half of the milk, folding gently after each addition until just combined. Repeat with the remaining dry ingredients and milk. Divide batter evenly between prepared pans and spread to edges. Let sit.
  • In the bowl of an electric mixer, combine egg whites and a pinch of salt. Whisk on medium speed until soft peaks form for 5-6 minutes. Gradually add sugar while whisking until the meringue is glossy and sugar is dissolved, about 5-6 minutes.
  • Divide the meringue between the cakes, creating a swirl on one for a decorative touch. Bake both, rotating halfway through, until the meringue is lightly golden and a skewer comes out clean, about 35-40 minutes. Let cool completely in the pans.
  • Take the cakes out of the pans and gently peel off the baking paper. Place one cake on a serving plate, spread lemon curd evenly over the meringue, top with whipped cream, add the second cake with the decorative meringue side up. Sprinkle with icing sugar and serve.

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