Lemon Meringue Cake Recipe

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Lemon Meringue Cake
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Ingredients
24
Count
Nutrition
407
Calories
Total time
40
Minutes
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Ingredients:

  • 1 cup sugar
  • 1 1/2 cups water
  • (place both sugar and water on a heavy saucepan over medium heat, stir till
  • sugar dissolves. raise the heat to high and simmer for 5 minutes. cool
  • 5 eggs
  • 3/4 cup sugar
  • 3/4 cup flour
  • 1/3 cup corn starch
  • pinch of salt
  • 3 eggs
  • 150 g sugar
  • 1 tsp lemon zest
  • 65 g butter
  • 1/4 tsp cream of tartar or 1 tsp lemon juice
  • 150 g sugar
  • 1/2 tsp lemon zest .

Directions:

  1. Cake:
  2. Preheat oven to 350 F (175 C).
  3. Grease a round cake pan of about 9 inches (22 cm). Line the pan with a parchment paper.
  4. In the bowl of an electric mixer, combine the eggs, vanilla, and sugar.
  5. Beat with an electric mixer for about 10 – 15 minutes, or until the mixture is very soft and doubled in volume
  6. On a bowl, sift the flour, cornstarch, and a pinch of salt together.
  7. Sift the flour mixture into the beaten eggs.
  8. Fold the mixture thoroughly with a rubber spatula, 3 – 4 times, mixing gently with a round, and top to bottom movement
  9. Pour into the pan. Level with a spatula. Bake for about 30 – 45 minutes, or until golden.
  10. Remove from the pan turning upside down. Remove parchment paper. Transfer on a rack to cool to room temperature
  11. Once cooled, split the cake into three equal layers; place each layer on a parchment paper sheet
  12. And set aside.
  13. Lemon curd:
  14. In a stainless bowl set over a saucepan with simmering water, place the eggs, sugar
  15. And lemon juice. Whisk on low medium speed for 12 minutes till thick and pale in color.
  16. Remove from heat and add the lemon zest and butter, beat till all combined.
  17. Chill for 1 hour stirring occasionally.
  18. Meringue:
  19. On a clean stainless bowl, place the egg whites and using clean beaters, beat
  20. Till frothy.
  21. Add the cream of tartar or lemon juice if using till soft peaks formed.
  22. Start adding the sugar till you reach a stiff peaks and the meringue is shiny
  23. And glossy.
  24. Assemble the cake:
  25. Place the first cake layer on a high stand (I use the same cake pan flipped).
  26. Brush the first layer with cold syrup. Spread 3-4 tbsp of the lemon curd
  27. In the center and spread. Make sure you stop spreading 2 cm before
  28. The edge. Repeat with the other layers in the same manner.
  29. Cover all the cake sides and top with meringue using a spoon to
  30. Make decorative swirls. You may also pipe any shapes you desire
  31. With a piping bag. Use the flame torch to brown the meringue
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 407.27 Kcal (1705 kJ)
Calories from fat 99.83 Kcal
% Daily Value*
Total Fat 11.09g 17%
Cholesterol 144.92mg 48%
Sodium 339.95mg 14%
Potassium 121.35mg 3%
Total Carbs 70.23g 23%
Sugars 50.44g 202%
Dietary Fiber 1.24g 5%
Protein 7.88g 16%
Vitamin C 3.1mg 5%
Vitamin A 0.1mg 2%
Iron 1.4mg 8%
Calcium 74mg 7%
Amount Per 100 g
Calories 226.75 Kcal (949 kJ)
Calories from fat 55.58 Kcal
% Daily Value*
Total Fat 6.18g 17%
Cholesterol 80.68mg 48%
Sodium 189.27mg 14%
Potassium 67.56mg 3%
Total Carbs 39.1g 23%
Sugars 28.08g 202%
Dietary Fiber 0.69g 5%
Protein 4.38g 16%
Vitamin C 1.7mg 5%
Iron 0.8mg 8%
Calcium 41.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.8
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sugar

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