LEMON MERINGUE CAKE
Layers of lemon chiffon cake and tart lemon curd are encased in a cloud of meringue for the perfect summer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees. Sift together flour, baking powder, and salt twice. Set aside.
- Place egg yolks in the large bowl of an electric mixer. Beat on medium high until pale and foamy, 3 to 5 minutes. Gradually add 1/2 cup of the sugar, beating until very pale and puffy, 5 to 7 minutes.
- Add oil in a steady stream. Add zests; beat for 1 minute. Reduce speed to medium low, and add flour mixture alternately with juices, flour in 4 parts and liquid in 3 parts, beginning and ending with the flour. Set aside.
- In a clean bowl, whip egg whites on low speed until foamy. Add cream of tartar, and increase speed to medium high. Beat until soft peaks form. Gradually add remaining sugar, and beat for 1 1/2 minutes, or until whites are glossy and stiff peaks form.
- Stir a quarter of the whites into the flour-yolk mixture. Fold in remaining whites carefully, trying not to deflate the batter. Gently pour into an ungreased 7-inch tube pan. Bake until cake is golden brown and a cake tester comes out clean, about 40 minutes.
- Remove cake from oven, and invert immediately. Cool completely in pan. Run a knife around sides to loosen, and remove outer part of pan. Run a knife along bottom and around tube to loosen and remove tube. Turn upside down onto a cake round slightly smaller than the cake, and slice horizontally into 3 layers using a serrated knife.
- Spread half the filling on the bottom layer, and cover with the middle layer. Spread remaining filling on middle layer, and cover with top layer. Refrigerate overnight, or until set. Brush off excess crumbs with a dry pastry brush.
- Heat oven to 400 degrees. Prepare meringue, and spread it all over cake, swirling with an icing spatula as desired. Set cake, still on cake round, on an oiled baking sheet, and place in oven. Bake, watching carefully, until meringue is brown around edges and beginning to brown elsewhere. Transfer to a serving plate and serve as soon as possible. Slice using a knife dipped in hot water and wiped dry.
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Hadi Rajpoot
[email protected]I can't wait to make this cake again.
Aesymane Aseymane
[email protected]This cake is the best lemon meringue cake I've ever had.
Briseis Sanchez
[email protected]This cake is so delicious, I could eat it every day.
Johnae Marie
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Affan Khan
[email protected]I followed the recipe exactly and my cake turned out perfectly. I'm not sure why other people are having problems with it.
Henry Inan
[email protected]This cake was a complete disaster. The meringue didn't set properly and the cake was too dense. I wouldn't recommend this recipe.
Tarka Thapa
[email protected]The lemon curd in this cake was too tart for my taste. I might try using a different recipe next time.
Salim Hossain
[email protected]This cake is a bit too dense for my taste. I might try using a different recipe next time.
Brilliant Benard
[email protected]The meringue on this cake was a bit too soft for my liking. I might try cooking it for a few minutes longer next time.
Mamou Brice. M
[email protected]This cake is a bit too sweet for my taste, but it's still very good. I might try reducing the amount of sugar next time.
Bamidele Adams
[email protected]I've never made a lemon meringue cake before, but this recipe made it easy. The instructions were clear and concise, and the cake turned out perfectly.
Mr.Double-N M2
[email protected]This cake is a bit pricey to make, but it's worth every penny. The ingredients are all high-quality and the results are amazing.
Jessica Marshall
[email protected]I made this cake for my daughter's birthday party and it was a huge success. All the kids loved it, and the adults couldn't get enough either.
Hanane Rhandor
[email protected]This cake is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
gamerboylife!
[email protected]I'm not a huge fan of lemon desserts, but this cake changed my mind. The lemon curd is tart and tangy, but not overpowering.
Susana Heti
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. The results are stunning and the taste is divine.
Suresh Rana
[email protected]The meringue on this cake is so fluffy and delicate, it melts in your mouth.
Shazeel Rajpoot
[email protected]This cake is so light and airy, it's like eating a cloud. The lemon curd is the perfect balance of tart and sweet.
Faysa Khan
[email protected]I've made this cake several times now and it always turns out perfect. The recipe is easy to follow and the results are always delicious.
Lay lay Hogan
[email protected]This lemon meringue cake was a huge hit at my last dinner party! The combination of the tart lemon curd and the fluffy meringue was perfect.