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home > recipes > cakes > lemon meringue layer cake
from NY, USA Lemon curd: 5 egg yolks ( reserve whites ) 1/2 stick butter softened 1/2 cup sugar 1/3 cup fresh squeezed lemon juice grated zest from the lemon Cake: 5 large eggs 1 cup sugar 1 tsp lemon extract or vanilla 1 cup flour 6 Tbs butter or margarine , melted and cooled Meringue 5 reserved egg whites 1 cup sugar I prepare this for the lemon lovers in my family. Delicate and delicious , this cake is fitting for any party, or any special occasion. . Best served when warm and freshly prepared. May be may 1 hour in advance but because of the meringue, not suited for long keeping. However, there usually isn't any leftovers! The meringue frosted pieces look very pretty when cut. For lemon curd: In a saucepan combine all ingredients and cook and whisk constantly over medium low heat until mixture thickens. Do not let boil. Remove from heat to cool. For cake: Grease 3, 8 inch layer pans, line with wax paper and grease again. Beat yolks while adding sugar gradually until mixture is very thick and light in color. Blend in flour at low speed and blend in melted butter at low speed. Divide mixture in the 3 pans, and bake in a 350F oven about 12 to 15 minutes or until cake is pale and top springs back lightly when finger pressed. Cool on racks. Assembly. Make meringue by beating whites to soft peaks and gradually adding sugar to stiff not dry peaks. Place a cake layer on an oven proof dish. Spread with 1/3 filling. Add 2nd layer and repeat with filling. Place on top layer, spread with filling. Spread meringue to completely cover cake, swirling top with a decorative pattern. Brown in a 400F oven about 5 to 8 minutes. Remove to rack and serve warm. Garnish pieces if desired with lemon curls. Note: The cake layers and lemon curd may be made ahead of time.

Lemon Meringue Layer Cake


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(posted February 21, 2003)

from NY, USA

Lemon curd:
5
egg yolks ( reserve whites )
1/2 stick
butter softened
1/2 cup
sugar
1/3 cup fresh squeezed
lemon juice
grated
zest from the lemon
Cake:
5 large
eggs
1 cup
sugar
1 tsp
lemon extract or vanilla
1 cup
flour
6 Tbs
butter or margarine , melted and cooled
Meringue
5 reserved
egg whites
1 cup
sugar

I prepare this for the
lemon lovers in my family. Delicate and delicious , this cake is fitting for any party, or any special occasion. . Best served when warm and freshly prepared. May be may 1 hour in advance but because of the meringue, not suited for long keeping. However, there usually isn't any leftovers!
The
meringue frosted pieces look very pretty when cut.

For
lemon curd: In a saucepan combine all ingredients and cook and whisk constantly over medium low heat until mixture thickens. Do not let boil. Remove from heat to cool.
For
cake: Grease 3, 8 inch layer pans, line with wax paper and grease again. Beat yolks while adding sugar gradually until mixture is very thick and light in color. Blend in flour at low speed and blend in melted butter at low speed. Divide mixture in the 3 pans, and bake in a 350F oven about 12 to 15 minutes or until cake is pale and top springs back lightly when finger pressed. Cool on racks.
Assembly. Make
meringue by beating whites to soft peaks and gradually adding sugar to stiff not
dry peaks. Place a cake layer on an oven proof dish. Spread with 1/3 filling. Add 2nd layer and repeat with filling. Place on top layer, spread with filling. Spread meringue to completely cover cake, swirling top with a decorative pattern. Brown in a 400F oven about 5 to 8 minutes. Remove to rack and serve warm. Garnish pieces if desired with lemon curls.
Note: The
cake layers and
lemon curd may be made ahead of time.



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