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Lemon Meringue Cake

Lemon Meringue Cake


cake
  • 3 cups flour
  • 1 T. baking powder
  • 1 tsp. baking soda
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs, lightly beaten
  • 1- 1/4 cups buttermilk
  • 1- 1/2 tsp. vanilla
  • 2 T. freshly grated lemon zest

  • Preparation -
    Generously grease and flour the bottom and sides of two - 8" or 9" round cake pans; set aside. Mix the flour, baking powder, and baking soda together; set aside. In a separate bowl, using an electric mixer at medium speed, mix the butter and sugar together for 3 to 4 minutes , or until light and fluffy. Add the eggs, one at a time, beating well after each addition, then beat for an additional 3 to 5 minutes or until the batter is smooth, thick, and creamy. Slowly add the flour mixture, alternately with the buttermilk; while beating at low speed. Add the vanilla and lemon zest and beat again. Pour the batter into the the prepared cake pans. Bake in a preheated oven at 350°, for 50 to 55 minutes or until a pick inserted into the center comes out clean. Cool on a wire rack, in the pans, for about 10 minutes, then remove the cakes from the pans and continue to cool on wire racks.

    lemon filling

  • 4 egg yolks + 2 additional whole eggs
  • 3/4 cup sugar
  • 1/2 cup fresh lemon juice
  • 4 T. butter
    Preparation -
    While the cakes are baking... Whisk the egg yolks and whole eggs together. Pour into a small saucepan. Add the sugar and lemon juice. Cook over low heat, while stirring almost constantly with a wooden spoon. Continue to cook for 8 to 10 minutes or until the mixture is slightly thickened and cto the spoon. Remove from heat and let cool for about 20 minutes. Place a strainer over a small mixing bowl and strain the filling mixture. Cut the butter into small pieces, then slowly stir it into the filling mixture. Stir until smooth and well blended. Allow to cool completely.

    meringue

  • 6 large egg whites, at room temperature
  • 1/2 tsp. cream of tartar
  • 1 tsp. vanilla
  • 1- 1/2 cups sugar
    Preparation -
    Combine the egg whites, vanilla, and cream of tartar in a deep mixing bowl. Gradually increasing the mixer speed to high, beat until soft peaks form. Add the sugar, a small amount at a time, beating on high speed until the mixture forms glossy, stiff peaks.

    To assemble....
    Using a long thin bread knife, very carefully slice each cooled cake in half - horizontally - to create four layers. Place one layer on a heavy cardboard cake round. Spread about one third of the lemon filling over that layer. Place a second cake layer on top. Spread about one third of the filling on top of the second layer. Add the third cake layer and spread the remaining filling on top. Add the fourth cake layer. Refrigerate the filled, layered cake for at least 3 hours or overnight. Spread the meringue over the top and sides of the cake. Use the tip of a knife or a thin, narrow spatula to pull the surface of the merinque into peaks. Place the cake, while still on the cardboard cake round, on a parchment paper lined baking sheet. Bake, in a preheated oven for about 4 to 6 minutes at 350°, or until the tips of the meringue are lightly browned. Move the cake, with the cake round, onto a serving plate.. Cool to room temperature then chill before serving.


    Diner Collection Classic Cake Stand with Cover

    Classic Cake Stand with Cover
    Show off your cakes, pastries and pies and keep them fresh in this nostalgic diner style cake stand.
    It's made of stainless steel with a tall, clear plastic lid and a stainless handle.

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    Content copyright © 2013 by Sandy Moyer. All rights reserved.
    This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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