Steps to Prepare Jamie Oliver Lemon meringue cake

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, lemon meringue cake. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Lemon meringue cake is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Lemon meringue cake is something which I’ve loved my entire life.

Easily make this fresh and bold Lemon Meringue Cake recipe for springtime. It features my best vanilla cake, Homemade Lemon Curd & Meringue Frosting! Take lemon meringue to a new level with this caramel-infused sponge filled with lemon curd and topped with Italian meringue. Make the caramelised lemon slices while the cakes are baking.

To get started with this recipe, we must prepare a few ingredients. You can cook lemon meringue cake using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Lemon meringue cake:

1. Prepare eggs at room temperature
2. Make ready caster sugar
3. Take finely grated lemon rind
4. Take plain flour
5. Prepare unsalted butter, melted
6. Prepare lemon curd
7. Take caster sugar
8. Prepare liquid glucose
9. Take water
10. Make ready egg whites, at room temperture

This Lemon Meringue Cake is bright, fresh and sure to impress! Lemon poppy seed cake with lemon curd and toasted meringue frosting. A new layer cake recipe by our contributor, Tessa Huff. Layers of lemon chiffon cake and tart lemon curd are encased in a cloud of meringue for the perfect summer dessert.

Instructions to make Lemon meringue cake:

1. Grease a 22cm round x 7cm deep cake pan. Line with baking paper.
2. Beat eggs, sugar and rind in a large bowl of an electric mixer for about 8 to 10 minutes, until thick and tripled in size. Fold in sifted flour. Transfer 1/2 cup of egg mixture to a small bowl. Stir in butter. Fold back into egg mixture. Pour into prepared pan.
3. Cook in a moderately slow oven ( 160 C) for about 30 minutes, or until golden brown and cake shrinks away from side of pan. Stand for 5 minutes, turn out on a wire rack to cool.
4. To make Italian meringue,combine sugar, glucose and water in a small heavy-based saucepan. Stir gently over a low heat until dissolved. Bring to boil. Place a candy thermometer into boiling syrup, boil without stirring, for about 4 minutes, or until temperature reaches 121C (hard-ball stage) remove from heat.
5. Meanwhile, beat egg whites in a large bowl of an electric mixer until soft peaks form. Don't over-beat. Beating on a medium speed, slowly pour the hot syrup steadily into egg whites continue to beat for 8 to 10 minutes, or until meringue is cold.
6. To assemble, cut cake horizontally into three even layers. Sandwich together with curd on a serving plate. Spread 1 1/4 cups of meringue over top and side of cake. Place remaining meringue into a piping bag fitted with a 2cm plain nozzle. Pipe on top of cake. Use a blowtorch to brown meringue just before serving.

A new layer cake recipe by our contributor, Tessa Huff. Layers of lemon chiffon cake and tart lemon curd are encased in a cloud of meringue for the perfect summer dessert. This Lemon Meringue Cake is a simple layered cake, filled with homemade lemon curd and whipped cream and topped with a cloud-like meringue. It makes a dramatic and gorgeous celebration cake. These Lemon Meringue Cupcakes are made with a light lemon cake, lemon curd filling & lightly toasted meringue frosting!

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