Lemon Meringue Cake- a beautifully light homemade sponge cake layered with fresh lemon curd & covered in sweet meringue; the perfect Sunday dinner dessert.
Course
Dessert
Prep Time30minutes
Cook Time30minutes
Total Time1hour
Servings12
AuthorBarry C. Parsons
Ingredients
For the Lemon Curd
6lightly beaten egg yolks
1cupsugar
1/2cupfresh lemon juice
zest of two lemonsvery finely minced
1/2cupbutter cut into small pieces
For the Meringue
6egg whites
1/4tspcream of tartar
pinchsalt
1tspvanilla extract
2/3cupwhite sugar
Instructions
To prepare the Lemon Curd
In a small saucepan combine the egg yolks, sugar, lemon juice and lemon zest.
Cook slowly over medium low heat for about 10 minutes stirring constantly until the mixture thickens enough to coat the back of a wooden spoon.
Remove from heat and stir in the butter a few pieces at a time until completely smooth.
Cover with plastic wrap and chill completely in the fridge for at least 2-3 hours before using to fill the cake layers.
To prepare the Meringue
Beat the egg whites, cream of tartar, salt and vanilla extract together until soft peaks begin to form.
Gradually beat in the sugar, sprinkling in a couple of rounded tablespoons at a time.
To construct the cake
This cake must be constructed on an oven-safe serving plate.
Split the cake into four layers by cutting each of the two layers horizontally using a very sharp serrated bread knife. Fill the 3 center layers with the cold lemon curd.
Cover the entire cake with the meringue and bake in a 375 degree oven for just a few minutes to brown it. Turn the cake about 45 degrees every couple of minutes to ensure even browning.