Lemon Meringue Cake Recipe

Name: Lemon Meringue Cake
Prep time: 50 min
Cook time: 45 min
Total time: 95 min
Yield: 8
Cuisine: Korean
Ingredients: 2 Eggs; 1 Egg yolk; 100g Sugar; 0.5g Salt; 15g Cornstarch; 100g Lemon juice; 6g Lemon zest; 80g Milk; 50g Unsalted butter; 4 Sponge cake sheets (diameter 15cm / thickness 1cm); 50g Sugar syrup; 7g Lemon juice; 2 Egg whites; 70g Sugar; 5g Lemon juice; 2g Vanilla extract

by Cooking Tree 2022-05-14

written by Cooking Tree 2022-05-14

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Lemon Meringue Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a meringue cake with perfectly fresh and sweet lemon curd~
With about 2 lemons in the lemon curd, it’s really refreshing, so it’s like a cake that keeps coming back after taking a bite.

It’s not a cake with cream, it’s made with lemon curd only, so it doesn’t feel greasy at all.
The cake was very moist, so I fixed it with a mustie and freeze it before finishing it, but I think it was more delicious because the cake was cool inside.

The outside was iced like a regular cake, but it was made with meringue instead of cream, so it was sweet and unique texture and taste, so it was different.

Have fun watching it~♬

Follow along with the 📝 recipes below👇🏾👇🏾

Lemon Meringue Cake
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Rating: 5.0/5
( 1 voted )

Serves: 8 Prep Time: 50 Minutes Cooking Time: 45 Minutes 45 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

2 Eggs
1 Egg yolk
100g Sugar
0.5g Salt
15g Cornstarch
100g Lemon juice
6g Lemon zest
80g Milk
50g Unsalted butter

4 Sponge cake sheets (diameter 15cm / thickness 1cm)
50g Sugar syrup
7g Lemon juice

2 Egg whites
70g Sugar
5g Lemon juice
2g Vanilla extract

Instructions

In a pot with eggs, mix sugar and salt, then add cornstarch and mix well.
Add lemon juice, lemon zest, and milk, mix, and heat over low heat.
Continue to stir while heating, and after heating enough for about 10 minutes, remove from heat, add butter and mix well.
To remove the lemon zest, filter it through a sieve, put it in a bowl, attach the wrap to the top, and cool it in the refrigerator.
Soften the cooled lemon curd, mix the sugar syrup (5 water: 1 sugar) with lemon juice and apply it to the cake sheet.
Apply syrup on the sheet, place lemon curd on top, flatten it, and repeat.
Apply a thin layer of lemon curd on top, arrange the sides, wrap a mousse strip around it and harden it in the refrigerator for 2 hours.
Add sugar to the egg white, mix lightly, and then raise the temperature to about 65-70 degrees with a hot water bath in a pot of boiling water.
Lower the pot and add lemon juice and vanilla extract to make a firm meringue.
Apply the meringue to the frozen cake and ice it, then squeeze the meringue on the top (1.4mm round tip) and heat the meringue with a torch to color it.

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