Lemon Meringue Cake
This lemon meringue cake recipe is a great step up from my favourite lemon loaf recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mattadlard.com.
Cooking tools:
- Stand mixer
- Instant-read thermometer
- Piping bag
- Bread knife
- Fine-mesh sieve
- Offset spatula
- Whisk
- Saucepan
- Mixing bowl
- Spatula
- Pitcher
- Baking sheet
- Parchment paper
- Silicone baking mat
- Plastic wrap
- Oven
- Stove
- Refrigerator
- Freezer
- Plate
Ingredients
- 50 g Lemon Juice
- 90 g Icing Sugar
- 2 g Lemon Zest
- 35 g Whole Eggs
- 50 g Egg Yolks
- 30 g White Chocolate
- 145 g Double/Heavy Cream, Cold
- 120 g Unsalted Butter
- 205 g Caster/Granulated Sugar
- 3 g Lemon Zest
- 1 Fresh Vanilla Pod
- 205 g Cake Flour
- 13 g Baking Powder
- ½ tsp Salt
- 205 g Whole Eggs
- 95 g Vegetable Oil
- 70 g Whole Milk
- 1 tsp Lemon Extract
- 150 g Double/Heavy Cream
- 1 tsp Vanilla Bean Paste
- 110 g Egg Whites
- 70 g Water
- 300 g Caster/Granulated Sugar
- Stand Mixer
- 39x27cm Baking Tray
- Digital Thermometer
- Blow Torch
- Fresh Vanilla Pods
- Cake Flour
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