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Thousand layer lemon meringue crepe cake recipe
Thousand layer lemon meringue crepe cake recipe
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Prep Time:
45 minutes
Cook Time:
70 minutes
Total Time:
115 minutes
Impressive layers of lemon crepes, decadent meringue topping, perfect for special occasions or indulging. Delicate, melt-in-your-mouth crepes with a twist on classic lemon meringue pie. Make ahead: cook crepes 2 days early, assemble 1 day early. Wow your loved ones with this show-stopping dessert!
Ingredients:
  • 250ml (1 cup) fresh lemon juice
  • 8 eggs
  • 540.00g (1 ¼ cup) caster sugar
  • 35g (¼ cup) cornflour
  • 600ml ctn thickened cream
  • 300g (2 cups) plain flour
  • 750ml (3 cups) milk
  • Edible gold leaf, to decorate (optional)
  • 4 egg whites
Instructions:
  • In a saucepan over medium heat, heat the lemon juice until it just reaches a boil while stirring. Remove from heat.
  • Whisk together 4 eggs and 215g (1 cup) sugar using a balloon whisk until fully combined. Stir in cornflour until mixed. Gradually pour in hot lemon juice while whisking until smooth. Transfer mixture to a pan and cook over medium-low heat, whisking constantly, until thickened and boiling. Remove from heat and mix in 160ml (⅔ cup) cream. Strain mixture through a sieve into a clean bowl and cover directly with plastic wrap. Chill in the fridge for 3 hours or overnight.
  • In a blender, combine flour, milk, remaining eggs, and sugar. Blend until the mixture is smooth. Transfer it to a bowl, cover, and let it rest in the fridge for 30 minutes or overnight.
  • Preheat a non-stick frying pan (18cm base size) over medium-low heat and lightly grease it with oil spray. Pour slightly less than a ¼ cup of crepe mixture into the pan, and swirl to cover the base evenly. Cook for 1-2 minutes until the edges curl, then flip and cook for another 30 seconds until golden. Transfer to a plate and continue making crepes until you have 24 in total. Allow them to cool completely before using.
  • Stir the lemon curd gently to soften. Use electric beaters to whip cream in a bowl until firm peaks form. Place a crepe on a serving plate. Spread 2 tbsp of whipped cream leaving a 1 cm border. Top with another crepe. Spread with 2 tbsp of lemon curd leaving a 1cm border. Repeat layering with remaining crepes, whipped cream, and lemon curd, finishing with a crepe. Chill in the fridge for 1 hour before serving.
  • For the meringue, vigorously mix egg whites and sugar using a balloon whisk in a large heatproof bowl. Set the bowl over simmering water (without touching the water), whisking until sugar dissolves and the mixture reaches 70°C on a cook’s thermometer. Next, transfer the mixture to a stand mixer with a whisk attachment. Beat on high for 10 minutes until thick, glossy, and cool.
  • Top the crepe stack with the meringue, swirling it artistically with the back of a spoon. Gently torch the meringue for a golden finish. Optionally, adorn the edges with gold leaf before serving promptly.

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