Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, lemon meringue cake. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Take lemon meringue to a new level with this caramel-infused sponge filled with lemon curd and topped with Italian meringue. Make the caramelised lemon slices while the cakes are baking. Easily make this fresh and bold Lemon Meringue Cake recipe for springtime.

Lemon meringue cake is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Lemon meringue cake is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook lemon meringue cake using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Lemon meringue cake:

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

Baking a cake of this magnitude has a wonderful way of making you slow down; it's how to make this project feasible and. Our butter cake meets classic lemon meringue pie. We used a loaf pan to change the shape of the cake—a simple twist that dramatically alters the. Gorgeous layered lemon meringue cake that has full-on flavour and combinations in texture.

Instructions 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.

Cut the cake horizontally into three even layers, then use the cooled lemon curd to sandwich the layers. This Lemon Meringue Cake is a simple layered cake, filled with homemade lemon curd and whipped cream and topped with a cloud-like meringue. It makes a dramatic and gorgeous celebration cake. Homemade lemon curd is a thing of beauty. Layer it with meringue and you have a showstopper of a cake!

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