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Lemon Meringue Cake

One bite of this cake and you'll be reaching for another! This lemon meringue cake is an irresistible treat with a showstopping finish — peaks of meringue, lightly torched until golden. A layer of tangy lemon curd plays beautifully against the sweetness, making this gorgeous dessert all the more refined and balanced!

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Lemon meringue cake
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 5 g
Fats 27 % 17 g
Carbohydrates 65 % 41 g
320 kcal
GI: 2 / 0 / 98
    1. Preheat the oven to 350°F (180°C). 2. Make the cake batter. Take the softened butter (set it out of the fridge ahead of time) and beat it with the powdered sugar, using a mixer or a blender with the right attachment, until light and fluffy. Sift the wheat flour and baking powder together into a separate bowl. Beating the butter mixture on medium speed, add the eggs one at a time, alternating with a little of the sifted flour, until all the eggs and flour are worked in. Pour in the lemon juice and soy milk (almond milk works too), and add the lemon zest. Beat everything well again. Grind the almonds in a blender, add them to the batter, and fold them in with a spoon so the nut pieces are evenly distributed. Take a round 8–9 inch (20–22 cm) cake pan and line the bottom with a round of parchment paper. Pour in the batter and bake in the preheated oven for an hour or a little longer. Check for doneness with a toothpick. 3. Make the lemon curd. Put the butter in a medium saucepan and melt it over low heat. Add the powdered sugar, lemon zest, and lemon juice. Stir to combine and keep cooking until everything is well blended. Take the pan off the heat and strain the mixture through a sieve until smooth, then return it to the saucepan over the lowest heat. In a separate bowl, beat together the eggs, yolks, and cornstarch until smooth. Pour the egg mixture into the pan a little at a time, stirring constantly so the eggs don't curdle. Keep cooking over low heat, stirring all the while, until the curd thickens, then take it off the heat. 4. To make the meringue, combine the egg whites with the powdered sugar and beat on high speed until you have a glossy, thick, white mass. 5. Carefully turn the cooled sponge out of the pan and, using a sharp serrated knife, slice it into three even layers. 6. Assemble the cake. Divide the lemon curd into 2 portions and the meringue into 3. Spread the two bottom layers first with lemon curd, then top each with a layer of meringue. Transfer the remaining meringue to a piping bag fitted with a decorative tip and pipe peaks all over the top layer. Using a kitchen torch, lightly brown the top so the meringue peaks take on a little color. Chill the finished lemon meringue cake for an hour or so to let it set and soak in, then serve. It's so good. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Almonds nuts - 609  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Baking powder dough - 79  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Powdered sugar - 374  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Egg whites - 44  kcal/100g
  • Corn flour - 368  kcal/100g
  • Whole grain corn flour, unseeded - 355  kcal/100g
  • Whole grain corn flour sifted - 362  kcal/100g
  • Corn flour from grain with removed germs of vitamin e - 364  kcal/100g
  • Corn flour from grain with removed germs nevitaminiz - 364  kcal/100g
  • Soy milk - 34  kcal/100g

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