Recipe of Award-winning Lemon meringue cake

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We hope you got insight from reading it, now let's go back to lemon meringue cake recipe. To cook lemon meringue cake you only need 10 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Lemon meringue cake:

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

Steps 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..

Photo: Annabelle Breakey; Styling: Karen Shinto. Our butter cake meets classic lemon meringue pie. We used a loaf pan to change the shape of the cake—a simple twist. A Word of Advice: Take It Step by Step. Baking a cake of this magnitude has a wonderful way of making you slow down; it's how to make this project feasible and.

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