Lemon Meringue Layer Cake


5 egg yolks ( reserve whites
1/2 stk butter softened
1/2 cup sugar
cup fresh squeezed lemon juice
grated zest from the lemon
5 lrg eggs
1 cup sugar
1 teaspoon lemon extract or vanilla
1 cup flour
6 tablespoons butter or margarine , melted and cooled
5 reserved egg whites
1 cup sugar


I prepare this for the lemon lovers in my family. Delicate and delicious , this cake is fitting for any party, or any special occasion. . Best served when warm and freshly prepared. May be may 1 hour in advance but because of the meringue, not suited for long keeping. However, there usually isn't any leftovers.
The meringue frosted pieces look very pretty when cut.
For lemon curd: In a saucepan combine all ingredients and cook and whisk constantly over medium low heat until mixture thickens. Do not let boil. Remove from heat to cool.
For cake: Grease 3, 8 inch layer pans, line with wax paper and grease again.
Beat yolks while adding sugar gradually until mixture is very thick and light in color. Blend in flour at low speed and blend in melted butter at low speed.
Divide mixture in the 3 pans, and bake in a 350F oven about 12 to 15 minutes or until cake is pale and top springs back lightly when finger pressed. Cool on racks.
Assembly. Make meringue by beating whites to soft peaks and gradually adding sugar to stiff not dry peaks. Place a cake layer on an oven proof dish. Spread with 1/3 filling. Add 2nd layer and repeat with filling. Place on top layer, spread with filling. Spread meringue to completely cover cake, swirling top with a decorative pattern. Brown in a 400F oven about 5 to 8 minutes. Remove to rack and serve warm. Garnish pieces if desired with lemon curls.
Note: The cake layers and lemon curd may be made ahead of time.





1.0 servings


Thursday, December 17, 2009 - 11:06pm



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