LEMON MERINGUE CAKE
This cake tastes just like lemon meringue pie! 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!
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the cake mix, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks., 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 thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. 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. 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 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.
Nutrition Facts : Calories 347 calories, Fat 12g fat (3g saturated fat), Cholesterol 109mg cholesterol, Sodium 319mg sodium, Carbohydrate 57g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON MERINGUE CAKE
Provided by Food Network Kitchen
Time 3h50m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Make the lemon curd: Whisk the sugar, egg yolks, lemon juice, lemon zest, cornstarch and salt in a small saucepan over medium-low heat; cook, whisking occasionally, until the sugar dissolves. Continue cooking, whisking constantly, until thick, about 10 minutes. Whisk in the butter a few pieces at a time until melted, then strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface and refrigerate until set, at least 2 hours.
- Make the meringue: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove the bowl from the pan; add the cream of tartar and vanilla and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes.
- Assemble the cake: Put 1 cake layer on a platter; spread the lemon curd on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the cake with the meringue, using the back of a spoon to make swirly peaks. Brown the meringue with a kitchen torch. Serve immediately or refrigerate up to 1 day.
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
- Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
LEMON MERINGUE CAKE POPS
Take a bite out of spring with these bite-size versions of lemon meringue pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 48
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
- In medium bowl, mix flour, baking powder and salt; set aside. In small bowl, mix milk, vanilla, lemon peel and egg whites; set aside. In large bowl, beat granulated sugar and butter with electric mixer on medium speed until light and fluffy. On low speed, alternately add flour mixture and milk mixture, beating just until blended after each addition. Pour into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
- Line cookie sheet with waxed paper. With fingers, crumble cake into large bowl. Add lemon curd; mix well with spoon. Roll cake mixture into 1-inch balls; place on cookie sheet. Freeze about 30 minutes or until firm; keep frozen.
- In medium deep bowl, beat frosting mix and boiling water with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 to 7 minutes, scraping bowl occasionally, until stiff glossy peaks form.
- Remove several cake balls from freezer at a time. For each pop, insert 1 lollipop stick halfway into 1 cake ball. Dip cake ball into frosting, swirling to coat. Poke opposite end of stick into foam block. Sprinkle pops with sparkling sugar.
Nutrition Facts : Calories 133, Carbohydrate 22 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 121 mg
LEMON MERINGUE CAKE
If you like lemon meringue pie, you will love this recipe.
Provided by Lisa
Categories Desserts Cakes Lemon Cake Recipes
Time 5h30m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans.
- Mix the cake mix, water, eggs, and vegetable oil as directed on the package, and pour batter into prepared cake pans.
- Bake the layers in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Let cool in pan at least 20 minutes or until completely cool.
- When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
- To fill and decorate, lay a cake layer onto an oven-safe plate, and spread half the lemon filling over the bottom layer. Place a second layer gently on the lemon filling, and spread the rest of the filling on the top of the second layer. Top with third layer.
- Beat the egg whites in a bowl until they form stiff peaks, then gradually add the sugar and continue to beat until the mixture forms a fluffy, shiny meringue. Spread the meringue all over the cake like a frosting, spreading it into decorative peaks and swirls. Place the decorated cake back into the hot oven, and bake until the peaks and swirls of meringue are lightly browned, about 10 minutes. Refrigerate 4 hours to overnight, then serve cold.
Nutrition Facts : Calories 551.8 calories, Carbohydrate 88.9 g, Cholesterol 146.3 mg, Fat 18.8 g, Fiber 0.7 g, Protein 8.8 g, SaturatedFat 4.7 g, Sodium 456.2 mg, Sugar 70 g
LEMON MERINGUE PIE POPS
What could be better than a slice of pie? Pie pops! Our frozen take on lemon meringue pie has a graham cracker crust, creamy lemon filling and a fluffy topping. Basically it's your own little piece of heaven-on a stick! See All 12 Pops of Summer
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h25m
Yield 7
Number Of Ingredients 7
Steps:
- In medium bowl, beat pudding mix and half-and-half with whisk 2 minutes. Beat in lemon juice and yogurt.
- Pour about 1/3 cup mixture into each of 7 (5-oz) paper cups. Sprinkle each with 1 tablespoon graham crackers. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer's directions.) Freeze about 6 hours or until frozen.
- When ready to serve pops, in small bowl, beat marshmallow creme and 1 tablespoon of the whipping cream with electric mixer on low speed until smooth. Add remaining whipping cream, increase speed to high and beat until stiff peaks form. Remove each pop from cup. Spread top of each with about 2 tablespoons marshmallow mixture, forming meringue peaks.
Nutrition Facts : Calories 240, Carbohydrate 28 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Pop, Sodium 270 mg, Sugar 22 g, TransFat 1/2 g
LEMON CAKE POPS FROM SCRATCH
These are really yummy cake pops that my kids love. If you don't like things super sweet, you can just mix the cake with cream cheese instead of frosting. Store in the refrigerator.
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 4h45m
Yield 20
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a rectangular baking dish with butter.
- Cream 1 cup plus 2 tablespoons butter and sugar in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Combine flour and baking powder in a separate bowl and mix into the batter 1/4 cup at a time. Beat in lemon zest. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes to 1 hour.
- Combine cream cheese and butter in a bowl and beat with an electric mixer until creamy. Add confectioner's sugar 1/4 cup at a time, alternating with lemon juice, mixing until frosting has the desired consistency.
- Poke holes 2 to 3 inches apart into 1 side of a styrofoam block using a lollipop stick.
- Trim off tops and sides of the cake. Crumble the cake into very fine crumbs using your hands. Mix in 2 tablespoons frosting until thoroughly combined. Add more frosting if necessary until mixture is smooth and sticks together.
- Line a baking sheet with waxed paper. Roll the cake mixture into walnut-sized balls. Arrange cake balls on lined baking sheet and refrigerate for 30 minutes.
- Melt 1/4 of the confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Poke a small hole into each cake ball with a lollipop stick. Dip lollipop sticks into the confectioners' coating and stick one into each cake ball. Refrigerate for 30 minutes.
- Melt remaining confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip cake balls into the coating; tap to remove excess coating. Scatter sprinkles over the cake balls. Stick cake pops upright in the prepared foam block. Allow to dry completely.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 42.3 g, Cholesterol 75 mg, Fat 20.5 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 12.1 g, Sodium 91.6 mg, Sugar 31.2 g
LEMON MERINGUE POPS
Provided by Raiza Costa : The Sweet Side of Life : Food Network
Categories dessert
Time 6h35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the lemon curd: Line a 9-inch square pan with plastic wrap all the way up the sides and set aside. Combine the lemon zest and juice, granulated sugar, butter and eggs in a large mixing bowl, then transfer to the top of a double boiler and cook, stirring constantly, until the mixture thickens, about 25 minutes.
- Soak the gelatin in cold water until pliable, 5 minutes. Remove the gelatin from the water and squeeze it to remove excess moisture; add it to the warm lemon mixture and stir to melt. Pour into the prepared pan and cover with plastic wrap pressed directly against the surface of the lemon curd. Freeze until firm, 4 hours.
- For the graham cracker sticks: Preheat the oven to 350 degrees F. Combine the butter, brown sugar and honey in a bowl and whisk them together until pale yellow.
- Add the flours, wheat germ, baking soda, cinnamon and salt and stir until combined with a wooden spoon.
- On a lightly-floured surface, roll out the dough to 1/2-inch thickness. Cut the dough into six 5-by-1-inch rectangles (a little thicker than a popsicle stick). Trim the edges so that they look like popsicle sticks. Transfer to a baking sheet and freeze the dough for 10 minutes.
- Bake the graham cracker sticks until the edges are golden brown, about 15 minutes. Let cool completely.
- Lift the lemon curd out of the pan using the plastic wrap overhang. Cut the curd into 6 "pops" and insert a graham cracker stick into each one. Refrigerate until the Swiss meringue topping is ready to use.
- For the Swiss meringue topping: Combine the egg whites and granulated sugar in the top of a double boiler over set over medium heat and cook, stirring constantly, until the sugar is melted. Transfer the mixture to a stand mixer fitted with the whisk attachment. Whip the egg whites on high speed until stiff peaks form. (The mixture should be shiny and still slightly warm.) Continue to beat until room temperature.
- Dip the lemon pops into the meringue to completely cover them. Use the back of a spoon to make the surface wavy.
- Toast the meringue with a kitchen torch. Serve immediately.
LEMON MERINGUE CAKE
This cake graced the cover of the February 2002 issue of Food and Wine and is my next "Big Dessert" it's absolutely beautiful.
Provided by Miss Erin C.
Categories Dessert
Time 1h45m
Yield 1 nine inch layer cake
Number Of Ingredients 16
Steps:
- Cake-----------.
- Preheat the oven to 350F degrees.
- Butter 2 9" round cake pans and line the bottoms with parchment.
- Butter the paper and dust the pans lightly with flour, tapping out any excess In a medium bowl, sift together the cake flour, baking powder and salt.
- In the bowl of a stand mixer, beat the sugar with the butter at high speed until fluffy, about 5 minutes.
- Add the eggs and egg yolks, 1 at a time, beating well after each addition.
- Beat in the vanilla.
- Beat in the flour mixture at low speed in 3 batches, alternating with the milk, beat until just smooth.
- Scrape the batter into the prepared pans and smooth the surfaces.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool on racks for 10 minutes, then unmold onto the racks and let cool completely.
- Curd------------.
- Fill a large bowl with ice water.
- In a heavy medium sauce pan, whisk the egg yolks with the sugar, lemon juice and salt.
- Add the butter and cook over moderate heat, stirring constantly until the curd is thick nd just beginning to simmer, about 5 minutes.
- Set the saucepan in the water bath and chill the curd, whisking occasionally.
- Meringue------.
- In a saucepan, bring 1" of water to a boil.
- In the clean bowl of a stand mixer, whisk the sugar, egg whites and lemon juice.
- Set the bowl over the saucepan and cook, whisking constantly until the sugar dissolves, about 6 minutes.
- Return the bowl to the mixer and beat the meringue at medium speed for about 10 minutes, or until cooled to room temperature.
- Continue beating at high speed until the meringue is thick, shiny and billowy, about 15 minutes longer.
- Assemble the cake-----------.
- Using a serrated knife, trim the cake tops to make them level.
- Halve each cake horizontally.
- Set 1 layer on a cake plate, cut side up, spread with 1/3 of the curd.
- Set another layer on top and spread with another 1/3 of the curd.
- Set another layer on top and spread the remaining curd, cover with the final layer of cake, cut side down.
- With a large offset spatula, frost the sides of the cake with a thin layer of meringue.
- Top the cake with the remaining meringue and swirl decoratively, then serve.
- Make ahead: The layers can be wrapped in plastic and refrigerated for 2 days or frozen up to 1 month.
- The curd can be refrigerated for 3 days.
- The assembled cake can be refrigerated for up to 2 days.
Nutrition Facts : Calories 9163.2, Fat 349.1, SaturatedFat 201.9, Cholesterol 3170.1, Sodium 3973.2, Carbohydrate 1404.2, Fiber 7.4, Sugar 1057.3, Protein 134.2
LEMON MERINGUE CAKE
This is a cake recipe I got from Taste of Home, quite some time ago. It is very popular with us with it's tangy lemon flavour and something I prepare often when we are having company. Cook times are approximate.
Provided by MarieRynr
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 18
Steps:
- For cake, cream together butter and sugar.
- Beat in egg plus egg yolks.
- Sift together dry ingredients.
- Stir vanilla into milk.
- Add dry ingredients alternately with milk.
- Mix well and pour into a buttered and floured 9 inch round cake pan.
- Bake at 350*F for 25 to 30 minutes, til top springs back when lightly touched.
- REmove from pan and cool completely on a wire rack.
- For filling, stir together in top of double boiler, sugar and flour.
- Stir in egg yolks, water, lemon peel and lemon juice.
- Cook over simmering water until mixture bubbles and thickens.
- Remove from heat.
- Let cool 5 minutes, then stir in butter until melted.
- Mix well.
- Let cool completely.
- For meringue beat together egg whites and cream of tartar until soft peaks form.
- Continue to beat while slowly adding sugar, until stiff peaks form and is glossy.
- To assemble, place cake on oven proof plate, spread with lemon filling then cover completely with meringue.
- Bake at 350*F until meringue is lightly browned, about 10 minutes.
- Remove from oven and cool completely.
- Serve to some very appreciative friends and family!
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