Lemon Meringue Cake | Recipes

Lemon Meringue Cake

(17) Ratings:
Prep Time:
Baking Time:
Makes:12 servings
Freezing:excellent

You’ll be walking on air when you take a bite of this sweet a light textured meringue surrounding a zesty lemon layer cake.

Ingredients

Lemon Curd

2 tsp 10 mL gelatin
3 tbsp 45 mL each; cold water (60ºF/16ºC) and hot water (120ºF/49ºC)
1 tbsp 15 mL finely grated lemon rind
1/2 cup 125 mL lemon juice
3/4 cup 175 mL granulated sugar
4 egg yolks
3/4 cup 175 mL Carnation® Regular or 2% Evaporated Milk

Cake

3/4 cup 175 mL egg whites
1 cup 250 mL Carnation Regular or 2% Evaporated Milk, divided
2 tsp 10 mL vanilla extract
3 cups 750 mL Robin Hood® Best for Cake and Pastry Flour
1 ½ cups 375 mL granulated sugar
4 tsp 20 mL baking powder
1/2 tsp 2 mL salt
3/4 cup 175 mL unsalted butter, softened

Meringue

1 cup 250 mL granulated sugar
3/4 cup 175 mL egg whites

Directions

  1. Preheat oven to 350°F (180°C). Lightly grease two 8” (22 cm) round cake pans. Line bottoms with rounds of parchment paper.
  2. Lemon Curd: Dissolve gelatin, in a small bowl, with cold water followed by hot water, stirring until completely dissolved. Reserve.
  3. Whisk, in a medium saucepan, rind, juice, sugar and yolks. Cook over medium-low heat, whisking, until thickened. Stir in evaporated milk and gelatin mixture. Pour into bowl, cover with plastic wrap and chill for 4 hours up to 4 days.
  4. Cake: Whisk together egg whites, ¼ cup (50 mL) evaporated milk and vanilla.
  5. Combine, in a large bowl, flour, sugar, baking powder and salt. Using electric beaters mix in butter and remaining evaporated milk until batter is moist. Beat for 1 ½ minutes. In 3 additions, mix in egg whites until well combined and transfer to prepared pans.
  6. Bake in preheated oven for 25 to 35 minutes or until a toothpick inserted in centre comes out clean. Cool in pans on rack.
  7. Meringue: Whisk, in top of double boiler over medium heat, ingredients together. Cook, whisking, until sugar dissolves and mixture is warm (about 110°F/45°C). Transfer mixture to bowl and beat mixture on high for 10 minutes or until meringue is thick and shiny.
  8. Assembly: Cut each cake in half horizontally. Place first layer on plate, cut side up. Spread with 1/3 of lemon curd. Repeat with remaining layers and curd. Ice sides and top of cake with prepared meringue, tapping meringue with the back of a spoon to make peaks in the meringue.

Nutritional Information

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