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 FRIDGE CAKE
This tangy dessert looks impressive but takes very little effort - most of the ingredients are ready-made, so it is simply a matter of construction
Provided by Cassie Best
Categories Dessert
Time 35m
Number Of Ingredients 8
Steps:
- Grease and line a 900g loaf tin with baking parchment. Line the base with a row of biscuits. In a bowl, whisk the lemon zest and juice, mascarpone, cream, sugar and 50g lemon curd until thick and holding its shape. Transfer roughly 1 /4 of the mixture to a bowl and chill in the fridge for later.
- Layer the mascarpone and biscuits into the tin, and add the remaining lemon curd in spoonfuls between the layers. Break some biscuits to fill any gaps. You should have about four layers of biscuits, finishing with a layer of cream. Wrap the tin in cling film and chill for at least 8 hrs, or up to 48 hrs.
- When you're ready to serve, unwrap the tin and turn the pudding out onto a platter or board. Peel off the parchment. Crush 4 of the mini meringues to a rubble texture and stir through the reserved mascarpone mix. Spread across the top of the pudding, then press the remaining mini meringues and lemon slices on top. Leftovers will keep for one day.
Nutrition Facts : Calories 472 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
LEMON MERINGUE CAKE
I found this recipe in Weight Watchers 2010 Holiday Special Magazine and the photo is soooo pretty and enough differant from the other similar recipes I found here that I decided to post for safe keeping. Not sure when I'll get around to making it but it'll be the star of my next big get together. The ingrediants look scaled back to e a lighter version so I'm hoping the tangy taste with the soft cake texture will still be there. I wasn't sure how to put the cups +extra in the ingredients so added it after the item. Though there are a lot of steps, it's reported the cake can be made up to a month in advance and then frozen prior to frosting and serving. (what a nice way to have a special desert on hand and ready during the holidays)
Provided by Bonnie G 2
Categories Dessert
Time 1h
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Spray 2 (9") round cake pans with nonstick spray.
- Line bottoms with parchment or wax paper and spray paper with nonstick spray.
- TO MAKE CAKE:.
- Combine flour, baking powder and salt in medium bowl.
- Whisk milk, 3/4 cup sugar, egg substitue, and oil in large bowl, whisk in flour mixture just until blended.
- With electric mixer on medium speed, beat egg whites in another large bowl until soft peaks from.
- Add remaining 4 Tablespoons sugar, 1 tablespoons at a time, beating until firm peaks form.
- With rubber spatula, gently fold beaten whites into flour mixture until no streaks of white remain.
- Divide batter evenly among pans.
- Bake until toothpick inserted into center of each layer comes out clean, 30-35 minutes.
- Run knife around each layer to loosen from pan.
- Invert each layer onto rack; remove parchment paper.
- Let cool completely.
- With long serrated knife, split each layer in half to make a total of 4 layers.
- Arrange 3 layers cut side up on work surface; spread each with 2 tablespoons lemon curd.
- Place 1 layer filling side up on serving plate.
- Top with 2 more layers, filling side up.
- Cover with reamining cake layer, cut side down.
- If making ahead can wrap cake tightly in plastic wrap and then foil, and freeze up to 1 month.
- Let thaw in refrigerator overnight.
- TO MAKE FROSTING:.
- Whisk egg whites and sugar in large metal bowl of electric stand mixer,.
- Set bowl in large saucepan over 1 inch of simmering water.
- Cook, stirring constantly, until sugar is dissolved and mixture is hot, 5-7 minutes.
- Transfer bowl to mixer; add vanilla.
- With whisk attachment on medium-high speed, beat until stiff glossy peaks form and mixture is completely cool, 5-7 minutes.
- Spread frosting at once over tiop and sided of cake.
- ADD a FLOURISH:.
- Flame frosting to add pizzazz, ignite a hand held torch and move flame continously in small circles over frosting until it is lightly browned as in a meringue pie.
Nutrition Facts : Calories 208.3, Fat 3.6, SaturatedFat 0.3, Cholesterol 0.3, Sodium 142.9, Carbohydrate 39.7, Fiber 0.3, Sugar 26.2, Protein 4.6
FROZEN LEMON MERINGUE CAKE
Categories Cake Egg Dessert Bake Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Make meringue layers:
- Put oven racks in upper and lower thirds of oven and preheat oven to 200°F.
- Using the bottom of the springform pan as a guide, draw 2 (8-inch) circles on one sheet of parchment and a third (8-inch) circle on the second sheet of parchment. Turn paper over (circles will be visible).
- Beat whites with cream of tartar and salt in a large bowl with an electric mixer at medium speed until they hold soft peaks. Beat in sugar, 1 tablespoon at a time, then increase speed to high and continue beating until whites hold stiff, glossy peaks, about 4 minutes in a stand mixer or 8 to 10 minutes with a handheld. Divide meringue mixture among 3 circles, spread evenly within lines, and gently smooth tops. Bake until firm and very pale golden, about 2 hours, then let stand in turned-off oven (door closed) until firm, about 1 hour. While meringues bake, put ice cream in refrigerator to soften.
- Slide parchment sheets with meringue layers onto racks to cool completely. Carefully lift meringue and peel off parchment.
- Make curd while meringues bake:
- Whisk together lemon juice, zest, sugar, yolks, whole eggs, and salt in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until mixture is thickened and just reaches a boil, about 6 minutes. Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.
- Assemble cake:
- Line springform pan with 2 crisscrossed sheets of plastic wrap. Arrange 1 meringue layer (trimming if necessary) flat side down in springform pan and spread 1 cup ice cream over it, then evenly spread half of lemon curd over ice cream. Cover curd with another meringue layer, then spread remaining cup ice cream over meringue. Spread remaining curd on top, then cover curd with remaining meringue layer, flat side down. Cover with plastic wrap and freeze until firm, at least 4 hours.
- About 1 hour before serving, put cake in refrigerator to soften slightly. Remove side of pan and transfer cake to platter, then cut into wedges with a long serrated knife.
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