Most of you might have used lemon and meringue for making different types of desserts. Keeping in view the demand of cakes especially among kids, we have decided to share the recipe of an appetizing and yummy cake.
Today we will use both lemon and meringue for making an entirely delicious Lemon Meringue Cake. First of all, caramel-infused sponge will be made by using lemon curd. Italian meringue will also be prepared for the topping of cake. Now we are sharing with you the recipe of Lemon Meringue Cake. First of all, take the following ingredients.
For Lemon Curd
- Unsalted and soft butter : 75 gram
- Caster sugar : 225 gram
- Big size eggs : 3
- Zest of 3 lemons
- Corn flour : 1 tablespoon
- Lemon juice (without pith and seeds) : 100ml
For Syrup of Caramel Sugar
- Caster sugar : 85 gram
- Unsalted and soft butter : 300 gram
- Caster sugar : 200 gram
- Self-raising flour : 300 gram
- Muscovado sugar (light) : 75 gram
- Beaten medium size eggs : 5
- Zest of 4 lemons
- Corn flour : 25 gram
- Baking powder : 1 teaspoon
For Caramelized Lemon Slices
- Lemon : 1
- Caster sugar : 175 gram
For Italian Meringue
- Cream made with tartar : ½ teaspoon
- Caster sugar : 300 gram
- White of medium size eggs : 6
Step # 1: First of all lemon curd will be prepared. Add all ingredients of curd in saucepan and then beat well. Now place the saucepan on lower heat and start stirring for getting a thick and smooth mixture. Use a sieve for pouring this mixture in bowl. Allow the mixture to cool and cover it as well. Place this curd in fridge for 6-7 hours.
Step # 2: Now we will make syrup of caramel sugar. Place a saucepan on medium heat and put caster sugar so that it gets melted and become caramelise. Keep on stirring for getting smooth and golden color syrup. Take away from heat and pour cautiously in 50 ml hot water. Be careful while pouring. Keep stirring and immediately pour into heatproof pitcher. Add some more hot water like 10 ml for getting 110 ml syrup of caramel sugar. Allow this syrup to cool.
Step # 3: For making cake, preheat the oven at 180 degree Celsius. Take sandwich tins (3×20cm). Greece the tins and place baking parchment in it. Take a big size bowl and put sugars and butter in it. Beat well with an electric beater for making it fluffy. Then put eggs and corn flour (1tbsp) and beat again until mixed completely. Now mix leftover ingredients along with syrup of caramel sugar and butter mixture. Put all this combination in tins. Use back end of wet spoon for leveling its tops. Now bake for 30 minutes and cool the cakes within these tins for 5-10 minutes. After that remove the cakes from tins so that they can completely cool down.
Step # 4: Caramelized lemon slices will be prepared during the baking time of cakes. Slice all lemons in size of 5mm and discard their ends. Take a non-stick pan and put water (350ml) and sugar in it. Place the pan on high heat for boiling. Now put in the lemon slices and keep boiling for 6-7 minutes. Lower the level of heat. Keep the pan on heat for 25 minutes until all water is evaporated and slices are caramelized. Take off caramelized slices and place on baking parchment for getting cool.
Step # 5: Place one sponge on a presentation plate. Use lemon curd for topping. Now place another sponge over the first sponge and repeat the same procedure with all other sponges.
Step # 6: Now we will prepare Italian meringue. Take a saucepan and put water (175ml) and caster sugar in it. Place this pan on high heat. Boil the mixture. In the meantime, add tartar cream and whites of eggs in big size bowl. Beat them well at high speed and then gently pour it on hot syrup. The syrup will start thickening and become glossy in just 10 minutes. Keep beating the meringue so that it gets warm. Now use meringue at once.
Step # 7: Use palette knife for spreading thin coating of meringue on the sides of cake for leveling and squaring it. After that, spread thick coating of meringue (3mm) on top of cake. Pour leftover meringue in big piping bag having a star shaped nozzle. Make vertical columns of meringue on the sides of cake that will level with cakes’ topping. Also make small stars of meringue on tops of these columns.
Step # 8: Turn meringue color to brown with the help of kitchen blowtorch. At the end, half cut caramelized lemon slices and use on top of cake as a decoration.
Keep this cake in refrigerator for three days. Your yummy lemon meringue cake is ready to be served now. Enjoy eating this tasty cake with your family members.