LEMON-LIME MERINGUE CAKE
We top a tender citrus curd-filled cake with lovely meringue for a mile-high masterpiece!-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 29
Steps:
- In a small heavy saucepan, combine the sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the juices, butter and zests. Transfer to a small bowl; cool for 10 minutes. Refrigerate until chilled., For cake: In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the sour cream, juices and lemon zest. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream mixture, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place the cake circle on a baking sheet; layer with one cake layer and half of filling. Repeat layers. Top with remaining cake layer. , For meringue: In a large bowl, beat egg whites and cream of tartar on medium speed 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 meringue over top and sides of cake. Bake at 350° for 28-32 minutes or until meringue is lightly browned. Carefully transfer to a cake plate. Refrigerate leftovers.
Nutrition Facts : Calories 567 calories, Fat 17g fat (10g saturated fat), Cholesterol 144mg cholesterol, Sodium 348mg sodium, Carbohydrate 98g carbohydrate (71g sugars, Fiber 1g fiber), Protein 7g protein.
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Erick Mwenda
[email protected]I can't wait to try this recipe! It looks so delicious.
Muhammad Areez
[email protected]The cake was a little too sweet for my taste, but overall it was a good recipe.
Anamul Hoq
[email protected]This cake is perfect for any occasion. It's light and refreshing, and the lemon-lime flavor is delightful.
Shawn kimbrough
[email protected]I made this cake for my daughter's birthday, and she loved it! She said it was the best cake she'd ever had.
Amar Kulung
[email protected]The cake was a little dry, but the frosting was delicious.
MD Lavlu Rahman
[email protected]This was my first time making a meringue cake, and it turned out great! The cake was light and fluffy, and the frosting was perfectly sweet and tangy.
gloria brock
[email protected]This cake is so easy to make, and it's always a crowd-pleaser. I love that I can use fresh lemons and limes from my garden.
Abdulwahid Muhid
[email protected]The cake was a bit too dense for my taste, but the frosting was amazing.
muigai muhoho
[email protected]I've made this cake several times now, and it always turns out perfectly. The recipe is easy to follow, and the results are always delicious.
Princess Tabitha
[email protected]This cake was a huge hit at my party! Everyone raved about the light and fluffy texture of the cake, and the lemon-lime frosting was the perfect balance of tart and sweet.