Lemon Meringue Cake Recipe
Baking Directions
For a great combination of baking apple; use Granny Smith, Braeburn, Jonagold, Empire, Regent, Spartan, Newtown apples or a mixture of your favorite apples together. Pan size: 2 - 9 inch round cake pans |
Lemon Meringue Cake Recipe
Makes one 9-inch layer cake
2 sticks (1/2 pound) unsalted butter, room temperature, plus more for pans
3 cups all-purpose flour, plus more for pans
1 tablespoon baking powder
1/2 teaspoon salt
2 cups sugar
5 large eggs
1 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest
1 cup milk
1 1/4 cups Lemon Curd
To make the cake: Preheat the oven to 350 degrees. Butter two 9-inch round cake pans. Flour pans, tapping out excess; set aside. In a medium bowl sift together the flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating to combine after each addition. Beat in the vanilla and the lemon zest. Add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Beat until just combined.
Divide batter between prepared pans. Bake until a cake tester inserted in the center comes out clean, 30 to 40 minutes. Remove from oven, and let stand in pans until cool, about 1 1/2 hours.
Remove cakes from pans. Using a serrated knife, trim tops of cakes. Slice each cake horizontally into 3 layers. Place one layer on a serving platter. Spread with 1/4 cup lemon curd. Top with second layer of cake. Spread with 1/4 cup curd. Repeat with remaining cake and curd, finishing with a layer of cake. Transfer to refrigerator until ready to use, at least 2 hours.
Meringue topping;
6 large egg whites
1/2 cup sugar
Pinch of cream tartar
Directions
Place egg whites, sugar, and cream of tartar in the bowl of an electric mixer. Set over a pan of simmering water and whisk until mixture is warm and sugar has dissolved.
Attach bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to high, beat until stiff, glossy peaks form, about 5 minutes
Remove cake from refrigerator. Spread a thin even layer of meringue over sides of cake. Mound the remaining meringue on top of cake. Use a handheld torch to brown meringue.
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