Lemon Meringue Layer Cake

Ingredients

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

Preparation

1
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.
2
The meringue frosted pieces look very pretty when cut.
3
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.
4
For cake: Grease 3, 8 inch layer pans, line with wax paper and grease again.
5
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.
6
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.
7
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.
8
Note: The cake layers and lemon curd may be made ahead of time.

Tools

 



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Yield:

1.0 servings

Added:

Thursday, December 17, 2009 - 11:06pm

Creator:

Anonymous

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