Best 7 Lemon Meringue Angel Food Cake Recipes

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Indulge in a culinary journey with our heavenly Lemon Meringue Angel Food Cake, a symphony of flavors and textures that will tantalize your taste buds. This delightful treat features a light and airy angel food cake base, complemented by a luscious lemon curd filling and topped with a dreamy meringue frosting. Each bite is an explosion of citrusy freshness, creamy sweetness, and fluffy meringue, creating an unforgettable dessert experience.

Within this article, you'll discover not just one, but two enticing recipes that will guide you in crafting this masterpiece. The first recipe takes you through the steps of creating the angel food cake base, ensuring a perfectly risen and delicate sponge cake. The second recipe focuses on the luscious lemon curd filling, a tangy and velvety delight that perfectly complements the cake.

To complete this culinary symphony, we'll also provide a meringue frosting recipe that will add a cloud-like topping to your cake. With detailed instructions and helpful tips, you'll be able to achieve the perfect meringue, adding an extra layer of sweetness and texture to your dessert.

So, prepare your kitchen and let's embark on a delightful journey as we uncover the secrets of creating this heavenly Lemon Meringue Angel Food Cake. Get ready to impress your friends and family with a dessert that will leave them in awe.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON MERINGUE ANGEL CAKE



Lemon Meringue Angel Cake image

I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. -Sharon Kurtz, Emmaus, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 14 servings.

Number Of Ingredients 11

12 large egg whites, room temperature
1-1/2 cups sugar, divided
1 cup cake flour
2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 jar (10 ounces) lemon curd
MERINGUE TOPPING:
4 large egg whites, room temperature
3/4 teaspoon cream of tartar
1/2 cup sugar

Steps:

  • Place 12 egg whites in a large bowl. Sift 1/2 cup sugar and flour together twice; set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until foamy. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 350° until golden brown and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake; split into 2 horizontal layers. Place cake bottom on a parchment-lined baking sheet. Spread with lemon curd; replace cake top. , For meringue, in a small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake., Bake at 350° until golden brown, 15-18 minutes. Transfer to a serving plate. Refrigerate leftovers.

Nutrition Facts : Calories 238 calories, Fat 1g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 121mg sodium, Carbohydrate 51g carbohydrate (41g sugars, Fiber 0 fiber), Protein 5g protein.

LEMON MERINGUE ANGEL FOOD CAKE



Lemon Meringue Angel Food Cake image

Provided by Food Network

Categories     dessert

Time 2h35m

Yield One 10-inch round cake (12 to 14 servings)

Number Of Ingredients 21

1 1/2 cups (11 to 12) large egg whites
1 tablespoon cold water
1 cup sifted cake flour
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 teaspoon vanilla
2 teaspoons finely grated lemon zest
2 large eggs
3 egg yolks
1/2 cup sugar
6 tablespoons (2 lemons) strained lemon juice
1 tablespoon finely grated lemon zest
3 ounces (6 tablespoons) unsalted butter, chilled and cut into 6 pieces
1/4 cup water
2/3 cup sugar
1/3 cup (about 3) large egg whites
1/8 teaspoon cream of tartar
2 tablespoons sugar
1 teaspoon vanilla

Steps:

  • For the cake: Place fresh, cold egg whites and cold water in the bowl of a heavy-duty mixer. Set aside until they are 60 degrees, or slightly below room temperature.
  • Pour flour, 1/2 cup granulated sugar and salt into a triple sifter or sieve. Sift onto a sheet of waxed paper; set aside. Adjust rack in lower third of oven; preheat oven to 325 degrees. Set nearby a dry, un-greased 10inch tube pan. Such a pan allows the batter to cling to the sides and rise to its full height. Place a long-necked bottle or large metal funnel nearby for inverting the baked cake.
  • Whip egg whites, preferably with a whisk attachment until frothy. Add cream of tartar and whip on medium speed until soft peaks form. Continue whipping and gradually add the 1 cup granulated sugar until whites have thickened and form soft droopy white peaks. Add the vanilla and lemon zest in the final moments of whipping.
  • Sprinkle one-quarter of the flour mixture over the whites, and with a rubber spatula, fold into the whites. Repeat this process with the remaining flour mixture, folding in only one-quarter of the flour mixture at a time. Gently pour the batter into an un-greased tube pan. Bake for 45 to 50 minutes, or until the top is light golden, the cake feels spongy and springs back when touched, and a wooden toothpick inserted in the middle comes out free of cake. Invert cake onto the neck of a bottle or funnel. Cool completely before removing from pan.
  • To remove cake from the pan, slip just the tip of a small metal spatula between the cake and pan. Slowly trace the perimeter to release any cake sticking to the pan. Tilt the cake pan on its side, and gently tap the bottom against the counter to loosen the cake. Rotate the cake pan, tapping as you turn it a few more times, until it appears free. Cover the cake with a rack or cardboard round, and at the same time that you invert the cake onto the work surface, tap it firmly onto the surface. Lift the pan from the cake.
  • For the filling: In a 1 1/2 quart heavy-bottomed saucepan, whisk briefly to combine the eggs, egg yolks, sugar, lemon juice, and lemon zest. Add the pieces of butter, and place the saucepan over medium heat, stirring constantly over the entire bottom. Cook the mixture without boiling until it begins to develop body and thicken. Remove from heat and pour through a stainless steel sieve into a bowl. Cover the surface with plastic wrap, poke a few small slits in the plastic with the tip of a paring blade allowing steam to escape while cooling. Refrigerate (curd will thicken).
  • For the frosting: In a 3-cup saucepan, combine the water and 2/3 cup sugar. Place over low heat to dissolve the sugar, then increase the heat to medium high and boil, without stirring, until a candy thermometer reads 235 degrees. (Wash down any sugar crystals slinging to the sides of the pan with a brush dipped in cold water.) Near the end of the boiling time, whip the egg whites with the cream of tartar until soft peaks form. Add the 2 tablespoons sugar, and continue to whip until the whites are stiff but not dry. With the mixer running, pour the syrup onto the whipped whites. Continue to whip on medium speed, about 3 minutes more. Mixture will thicken, cool and form glossy, stiff peaks. Add the vanilla. Cool to room temperature, about 8 to 10 minutes, then frost cake right away.
  • Assembling the dessert: Cut cake into three layers. Spread the lemon filling equally between the two layers; top with remaining layer. Frost top and sides of cake with Italian Meringue Frosting.

LEMON ANGEL FOOD CAKE



Lemon Angel Food Cake image

Provided by Food Network

Categories     dessert

Time 3h25m

Number Of Ingredients 12

1 1/8 cups sifted cake flour
1 1/2 cups sugar
1 1/2 cups egg whites, at room temperature (about 10 eggs)
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 lemon, grated zest
1 teaspoon pure vanilla extract
5 tablespoons freshly squeezed lemon juice
1 1/2 cups powdered sugar
2 large lemons
1 cups sugar
2 cups water

Steps:

  • Cake: Preheat the oven to 375 degrees.
  • Sift the sifted cake flour with 1/2 cup of the sugar 3 times (this is to aerate the mixture and make it light). Set aside. Whip the egg whites in a mixer fitted with a whisk attachment until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add the remaining cup of sugar and continue whipping until stiff and the sugar is dissolved, about 30 seconds more. Gradually add the sifted flour-sugar mixture and fold into the whites. Lastly fold in the lemon zest and vanilla extract. Pipe the batter into ungreased mini muffin tins. Bake until light golden brown, 12 to 15 minutes. Let the cakes cool in the pans, then run a knife along the edges to loosen them. Remove from the pans and place upside-down on a wire rack set over a sheet pan. Stir the lemon juice and powdered sugar together until smooth, creating a glaze. Pour over each cake until the tops are smoothly coated.
  • Confit: Cut a slice off the top and bottom of each lemon to expose the flesh. Cutting from top to bottom and following the contours of the fruit, cut off the peel and white pith in 1-inch-wide strips. Scrape off any pulp adhering to the strips, but leave the pith intact. You now have several 1-inch wide strips of lemon peel and pith. Cut each one into long strips, about 1/4-inch by 3 inches each. Meanwhile, boil a kettleful of water. Pour about a quart of the boiling water into a saucepan, bring to a boil, add all the lemon rind, and boil 30 seconds. Drain in a strainer and rinse under cold running water. Repeat 2 times more, using fresh boiling water each time.
  • Combine the 1 cup of sugar and 2 cups of water in a saucepan and bring to a boil. Add the blanched rind and reduce the heat to a simmer. Simmer until tender, about 1 hour. Drain in a strainer and let cool 15 minutes until cool enough to handle. Using your fingers, arrange the strips on a wire rack so that they do not touch each other. Let cool. Chop the lemon confit and sprinkle over the tops. Let set 30 minutes before serving.

LEMON MERINGUE CAKE



Lemon Meringue Cake image

Provided by Food Network Kitchen

Time 3h50m

Yield 8 to 10 servings

Number Of Ingredients 20

3/4 cup sugar
6 large egg yolks
1/3 cup fresh lemon juice
1 tablespoon finely grated lemon zest
1 tablespoon plus 1 teaspoon cornstarch
Pinch of salt
6 tablespoons cold unsalted butter, cut into small pieces
4 large egg whites
1 cup sugar
Pinch of cream of tartar
1/2 teaspoon vanilla extract
Basic Vanilla Cake, recipe follows, baked and cooled
2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream

Steps:

  • Make the lemon curd: Whisk the sugar, egg yolks, lemon juice, lemon zest, cornstarch and salt in a small saucepan over medium-low heat; cook, whisking occasionally, until the sugar dissolves. Continue cooking, whisking constantly, until thick, about 10 minutes. Whisk in the butter a few pieces at a time until melted, then strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface and refrigerate until set, at least 2 hours.
  • Make the meringue: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove the bowl from the pan; add the cream of tartar and vanilla and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes.
  • Assemble the cake: Put 1 cake layer on a platter; spread the lemon curd on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the cake with the meringue, using the back of a spoon to make swirly peaks. Brown the meringue with a kitchen torch. Serve immediately or refrigerate up to 1 day.
  • Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
  • Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
  • Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
  • Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

LEMON ANGEL FOOD CAKE



Lemon Angel Food Cake image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 7

2 cups sifted superfine sugar, divided
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites, at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon pure vanilla extract
1 1/2 teaspoons grated lemon zest (2 lemons)

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
  • Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
  • Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.

Nutrition Facts : Calories 304 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 257 milligrams, Carbohydrate 69 grams, Fiber 1 grams, Protein 7 grams, Sugar 51 grams

ANGEL FOOD CAKE WITH LEMON MERINGUE ICING



Angel Food Cake With Lemon Meringue Icing image

Yummy! A very low-fat, high-flavor alternative to unhealthy desserts. This is delicious! The meringue adds a special touch to a regular homemade angel food cake (which is delicious, too!).

Provided by hannahactually

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 18

1 cup sifted cake flour
1 1/2 cups superfine sugar
1/2 teaspoon salt
1 tablespoon finely chopped lemon zest
1 1/4 cups egg whites, at room temperature (about 10 large egg whites)
1 tablespoon water
1 tablespoon lemon juice
1 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1/4 cup egg white (about 2 large egg whites)
1 1/2 cups sugar
3 tablespoons cold water
3 tablespoons lemon juice
1 tablespoon light corn syrup
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1 tablespoon finely chopped lemon zest

Steps:

  • Preheat the oven to 325°F.
  • Sift the flour, 3/4 cup of the sugar, salt and lemon zest together 3 times.
  • Beat the egg whites, water, lemon juice, cream of tartar and extracts together with an electric mixer on low speed until frothy. Increase to medium speed and beat until the mixture is 4 times its original volume, about 2 to 3 more minutes.
  • Continue beating and add the remaining sugar, gradually over 3 minutes.
  • Sift the flour mixture into the egg white mixture, 1/4 cup at a time with a spatula, working the batter as little as possible.
  • Pour the batter into an ungreased 10" tube pan. Run a knife around the center of the batter and tap the pan on the counter to remove any air pockets in the batter. Bake 45 to 50 minutes, until the cake is light golden brown and well risen.
  • Immediately invert the pan on the neck of a bottle until the cake is completely cool. Slide a knife around the pan and remove the cake. (This can be done in advance and stored in an airtight container for 1-2 days.).
  • For the icing:.
  • In a bowl, combine the egg whites, sugar, water, lemon juice, corn syrup and cream of tartar. Place the bowl over a pan of simmering water, stirring constantly with a rubber spatula until the sugar dissolves and the mixture is warm to the touch.
  • Remove from heat and beat with an electric mixer on medium-high speed until medium peaks form and the meringue is cool. Add the vanilla extract and lemon zest and mix on high speed until stiffer peaks form.
  • Place the cake on a serving platter and spread the icing over the top and sides of the cake. (Do not ice the cake more than 5 hours ahead or the frosting will lose volume and become grainy.).

Nutrition Facts : Calories 259.5, Fat 0.2, Sodium 149.1, Carbohydrate 61.4, Fiber 0.3, Sugar 50.9, Protein 4.3

LEMON MERINGUE ANGEL CAKE



Lemon Meringue Angel Cake image

Make and share this Lemon Meringue Angel Cake recipe from Food.com.

Provided by looneytunesfan

Categories     Dessert

Time 1h15m

Yield 14 serving(s)

Number Of Ingredients 10

12 egg whites
1 1/2 cups sugar, divided
1 cup cake flour
2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 (10 ounce) jar lemon curd
4 egg whites
3/4 teaspoon cream of tartar
1/2 cup sugar

Steps:

  • Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
  • Sift 1/2 cup sugar and flour together twice; set aside.
  • Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
  • Gradually fold in flour mixture, about 1/2 cup at a time.
  • Gently spoon batter into an ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets.
  • Bake on lowest oven rack at 350* for 35-40 minutes or until golden brown and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
  • Run a knife around side and center tube of pan. Remove cake; split into two horizontal layers. Place cake bottom on an ovenproof plate. Spread with lemon curd; replace cake top.
  • For merangue, in a small mixing bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake.
  • Bake at 350* for 15-18 minutes or until golden brown. Refrigerate leftovers.

Nutrition Facts : Calories 168.4, Fat 0.1, Sodium 104.7, Carbohydrate 36.9, Fiber 0.2, Sugar 28.9, Protein 4.9

Tips:

  • Use a clean bowl and beaters when whipping the egg whites. Any grease or residue can prevent the eggs from whipping up properly.
  • Make sure the egg whites are at room temperature before whipping them. This will help them to whip up more easily and create a stiffer meringue.
  • Add the sugar to the egg whites gradually while beating. This will help to prevent the meringue from becoming grainy.
  • Beat the egg whites until they are stiff and glossy. This means that they should hold peaks when you lift the beaters out of the bowl.
  • Fold the meringue into the batter gently. Over-mixing can cause the meringue to deflate and the cake to become tough.
  • Bake the cake in a preheated oven. This will help to ensure that the cake rises evenly and doesn't sink in the middle.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

Lemon Meringue Angel Food Cake is a light and fluffy cake with a sweet and tangy filling. It's the perfect dessert for any occasion, and it's sure to impress your friends and family. With a little planning and effort, you can make this delicious cake at home.

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