Lemon Meringue Cake
This Lemon Meringue Cake is an absolutely delicious variation on the pie of the same name. In this cake version, soft butter sponge cake is layered with tangy, rich lemon curd, covered with Italian Meringue then browned with a kitchen torch. A stainless steel cake ring provides structure for the cake as it is being assembled.
During testing, we experimented with two base cakes and two lemon curd recipes. For the cake, the tasters preferred the light sponge cake layers. The Julia Child Le Quatre Quarts, a French butter cake, proved too dense and rich for this dessert.
The two lemon curd recipes were similar, one with whole eggs and one with egg yolks, but with a higher lemon rind and lemon juice ratio. The egg yolk recipe proved to be the winner, delivering more lemon flavor and a smoother texture.
Lemon Meringue Cake is an excellent example of using basic component recipes–butter sponge cake, lemon curd, and Italian meringue in this case–to form a wonderful new dessert. As a bonus, it’s another occasion to pull out your kitchen torch!
Lemon Meringue Cake
| Yield: 1 7″ cake | # of Servings: 12 | Difficulty: Advanced |
Ingredients
1 8-inch Butter Sponge Cake
1 recipe Lemon Curd
½ recipe Italian Meringue
Special equipment needed:
- 1 stainless steel cake ring, 7″ by 2 â…”
- Cardboard cake circles, 7″ and 8″
- Instant read thermometer
- Small offset spatula
- Kitchen torch
Pre-recipe preparations:
- Make the lemon curd the day before
Directions
- Slice the top â…›” off the top of the sponge cake. The slice the cake in 3 equal layers.
- Place the bottom cake layer on a 7″cardboard cake circle (bottom side down) and slide the cake ring over it. Place this on top of the 8†cake circle.
- Spread 1 cup of lemon curd over the bottom layer. Place the 2nd cake layer over the curd and press it gently.
- Spread another cup of lemon curd and cover with the top cake layer, pressing down gently so the cake adheres to the lemon curd. Any leftover lemon curd can be stored in container in the refrigerator. Use it on toast, scones, or with fresh strawberries.
- Place a piece of plastic film over the top and refrigerate the cake for at least 3 hours, or overnight.
- Using a kitchen torch, warm the outside of the cake ring and lift it off the cake. Use the small offset spatula to scrape off any excess lemon curd. Holding the 8″ cake circle, slide the cake onto a flat cake plate. Return to the refrigerator while making the Italian Meringue.
- Make Italian Meringue. Spread the thin layer of the cake to seal the cake with meringue. Generously spread meringue at least ½” thick on the edges and ¾” (or more) thick on the top.
- Using the offset spatula, or your fingers, to create peaks in the meringue.
- Use the torch to brown the meringue. Slice with a kitchen knife, rinsing in hot water and wiping with paper towel between each cut.
- To store the leftover cake in the refrigerator by pressing plastic films against exposed slices. Do not cover the meringue was it will stick to the plastic film. The cake may also be frozen.
Equipment notes: the cake ring is available through Bridge Kitchenware.com
