Lemon Meringue Cake Recipe 🍋🎂

Introduction:

Indulge in the heavenly flavors of this Lemon Meringue Cake that graced the cover of the February 2002 issue of Food and Wine, promising not just a dessert but an experience. Bursting with citrusy goodness, velvety curd, and billowy meringue, it’s a showstopper that will leave everyone craving for more. Let’s embark on this culinary journey together!

• Preparation Time: 1 hour
• Cooking Time: 45 minutes
• Total Time: 1 hour 45 minutes
• Servings: 1 nine-inch layer cake

Ingredients:

Cake:

• 3 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk

Lemon Curd:

• 1 cup sugar
• 1/2 cup fresh lemon juice
• 1/4 teaspoon salt
• 4 large egg yolks
• 1/2 cup unsalted butter

Meringue:

• 2 1/4 cups sugar
• 4 large egg whites
• 1/4 cup fresh lemon juice

Instructions:

Cake:

1. Preheat your oven to 350°F (175°C). Butter two 9-inch round cake pans and line the bottoms with parchment paper, then butter the paper and dust the pans lightly with flour, tapping out any excess.
2. In a medium bowl, sift together the cake flour, baking powder, and salt.
3. Using a stand mixer, beat the sugar with the butter at high speed until fluffy, about 5 minutes.
4. Add the eggs and egg yolks, one at a time, beating well after each addition, then beat in the vanilla.
5. Beat in the flour mixture at low speed in 3 batches, alternating with the milk, beating until just smooth.
6. Scrape the batter into the prepared pans and smooth the surfaces.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool on racks for 10 minutes, then unmold onto the racks and let cool completely.

Lemon Curd:

1. Fill a large bowl with ice water.
2. In a heavy medium saucepan, whisk together the egg yolks, sugar, lemon juice, and salt.
3. Add the butter and cook over moderate heat, stirring constantly until the curd is thick and just beginning to simmer, about 5 minutes.
4. Set the saucepan in the water bath and chill the curd, whisking occasionally.

Meringue:

1. In a saucepan, bring 1 inch of water to a boil.
2. In the clean bowl of a stand mixer, whisk together the sugar, egg whites, and lemon juice.
3. Set the bowl over the saucepan and cook, whisking constantly until the sugar dissolves, about 6 minutes.
4. Return the bowl to the mixer and beat the meringue at medium speed for about 10 minutes, or until cooled to room temperature.
5. Continue beating at high speed until the meringue is thick, shiny, and billowy, about 15 minutes longer.

Assemble the Cake:

1. Using a serrated knife, trim the cake tops to make them level.
2. Halve each cake horizontally.
3. Set one layer on a cake plate, cut side up, and spread with 1/3 of the lemon curd.
4. Set another layer on top and spread with another 1/3 of the curd.
5. Repeat with another layer and the remaining curd, then cover with the final layer of cake, cut side down.
6. With a large offset spatula, frost the sides of the cake with a thin layer of meringue.
7. Top the cake with the remaining meringue and swirl decoratively.

Serving:

Serve this exquisite Lemon Meringue Cake and revel in the delight it brings to your taste buds. Remember, the layers can be prepared ahead, refrigerated for 2 days, or frozen up to 1 month, making it perfect for any occasion. The curd and assembled cake can also be refrigerated, ensuring you have a slice of happiness whenever you desire.

Nutritional Information (per serving):

• Calories: 9163.2
• Fat: 349.1g
• Saturated Fat: 201.9g
• Cholesterol: 3170.1mg
• Sodium: 3973.2mg
• Carbohydrates: 1404.2g
• Fiber: 7.4g
• Sugar: 1057.3g
• Protein: 134.2g

Indulge in this culinary masterpiece and let its flavors transport you to a world of sheer bliss. Lemon Meringue Cake—a true testament to the magic of baking!