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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michael asami
[email protected]This cake was a disappointment. The meringue was too soft and the lemon curd was too tart. I won't be making this recipe again.
Ethan Tindell
[email protected]The lemon curd in this cake was a bit too tart for my taste. I think I would have preferred it to be a bit sweeter.
Arjun BK
[email protected]The meringue on this cake was a bit too soft for my liking. I think I would have preferred it to be a bit more crunchy.
keag 2009
[email protected]This cake is a bit too time-consuming to make for a weeknight dessert, but it's definitely worth it for a special occasion.
Abdirahim hajji Ishaq
[email protected]This cake is a bit too sweet for my taste, but I think it would be perfect for someone who loves lemon desserts.
Adwubi Kete
[email protected]I'm not a huge fan of lemon desserts, but this cake was surprisingly good. The meringue was perfectly toasted and the lemon curd was tart and tangy.
Zamakhokhosi Hlophe
[email protected]This cake is a labor of love, but it's so worth it. The end result is a beautiful and delicious cake that everyone will love.
Gert Snyers
[email protected]I love that this recipe uses fresh lemons. It really makes a difference in the flavor of the cake.
calen weller
[email protected]This cake is a showstopper! It's perfect for special occasions or when you want to impress your guests.
Elias Habre
[email protected]I've tried a few different lemon meringue cake recipes, and this one is by far the best. It's the perfect balance of flavors and textures.
Fedhasa T Birdida
[email protected]This cake is always a hit with my family and friends. They love the bright lemon flavor and the fluffy meringue.
Anusha Nilukshi
[email protected]I love the combination of lemon and meringue in this cake. It's a classic flavor combination that never gets old.
Abdullah Abid
[email protected]This cake is a bit time-consuming to make, but it's definitely worth it. The end result is a beautiful and delicious cake that's perfect for any occasion.
Nicholas Morales
[email protected]I followed the recipe exactly and the cake turned out perfect. It was so light and fluffy, and the lemon curd was the perfect balance of tart and sweet.
Ivy Baschiera
[email protected]This was my first time making a lemon meringue cake and it came out great! The instructions were easy to follow and the cake was delicious.
Hearher McFarland
[email protected]I've made this cake for years and it's always a hit. The key is to use fresh lemons for the curd.
naturequeenie
[email protected]This cake turned out amazing! The lemon curd was perfectly tart and the meringue was fluffy and light. I'm so glad I tried this recipe.