Nepal Niceties brings you recipe of Lemon meringue Cake, a dessert that has made it to be everyone’s favourite this season!
The bursting flavour of tangy lemon, sweetness, and the fruit toppings in just one bite makes lemon Meringue cake the most favourite of people this season. Not only the professional chefs, but it can also be something a housewife or a student can make given you are interested to contribute a few hours in the kitchen. The result you get following that in terms of taste worth it. Lemon meringue cake is the great pick for those who are not a big fan of sweetness but a dessert. Fresh lemon flavor shines through in the custard filling between the layers, and the light meringue frosting adds a fancy finish. It’s not only a deliciously different dessert, but it’s also a conversation piece!
Total:
3 hr 50 min
Prep:
2 hr 50 min
Cook:
1 hr
Ingredients
Butter-113gr
Caster sugar-200gr
Eggs-3nos
Lemon Zest- nos
Vanilla Extract- 1tsp
Flour- 1050q
Baking Powder-1tbsp
Salt-1 pinch
Milk-240ml
Egg white-350gr
Caster Sugar-700gr
Icing Sugar for Dusting- 100gr
Instruction:
Combine the cake mix, eggs, water and oil in a large bowl, Beat on low speed for a minute or two and again beat on medium for 2 minutes
Pour into two greased and floured baking pans. Bake at 350° for half an hour and let it cool for 10-15 mins
Remove from pans
For filling, in a large saucepan, combine the sugar, cornstarch and salt
Stir in water and juice until smooth
Cook and stir over medium-high heat until it becomes think and bubbly
Reduce heat to low; cook and stir for more than 2 minutes
Remove from the heat,
Stir a small amount of hot filling into egg yolks
Return all to the pan, stirring constantly
Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon zest and let it cool completely
For meringue, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in castor sugar, 1 tablespoon at a time, on high until stiff peaks form
Cut each cake horizontally into two layers. Place bottom layer on an ovenproof serving plate; spread with a third of the filling. Repeat layers twice
Top with remaining cake layer
Spread meringue over top and sides. Bake at 350° for 10-15 minutes or until meringue is lightly browned. Cool. Store in the refrigerator