LEMON MERINGUE

Steps to make Lemon Meringue Cake

Through the years and particularly yesteryear couple of several weeks, I found that lemon meringue cake could be a daunting process but it doesn’t need to be. Allow me to get this to recipe simple for you by providing a tested (and recognized. ) recipe, plenty of useful recipe notes, along with a video so that you can see it arrived at existence.

1. Blind bake cake crust
2. Prepare lemon meringue cake filling
3. Whip meringue topping
4. Spread meringue on the top of filling
5. Bake cake until toasty brown on the top

Now that you've got an over-all concept of the procedure, let’s discover why this lemon meringue cake recipe works and just what mistakes to prevent.

Here’s Why This Recipe Works

You will find 3 primary roadblocks when creating lemon meringue cake: a saturated cake crust, a watery lemon filling, and/or perhaps a weeping meringue. Let’s sort out each.

1. Let’s avoid a saturated cake crust: Begin by correctly blind baking the cake crust. You need to partly blind bake the crust since it continuously bake whenever you bake the put together lemon meringue cake. Watch me blind bake the crust I personally use with this lemon meringue cake within my separate blind baking blog publish. Plenty of tips and methods there.
2. Let’s avoid a watery lemon filling: This is when I usually had probably the most trouble. Lemon meringue cake filling is essentially a thinner form of lemon curd. You’ll temper egg yolks. And prior to running away screaming, watch me do that within the video below. Promise it’s not frightening. While lemon meringue cake filling ought to be blissfully creamy, we would like it to be stable enough to slice somewhat nicely. (Think: a rather firmer form of pudding, although not as firm as jello.) There is lots of backwards and forwards using the water versus fresh lemon juice versus corn starch versus sugar amounts. Follow my lemon meringue cake filling below. It’s not very tart, not very sweet, and it has the silkiest, though not-too-watery texture.
3. Let’s avoid a weeping meringue: There are various kinds of meringue topping, but let’s make use of a French meringue. Beat egg-whites into soft peaks, add sugar, then beat into stiff peaks. Unless of course you need to waste a lot of egg-whites in unsuccessful meringue attempts, read these pointers: Make certain you start with only egg-whites. Not really a drip of egg yolks. Make certain the bowl you’re using is totally easily wiped clean. No oil or water residue. Make certain you set cream of tartar. This can stabilize your meringue. Make certain you set the sugar *after* soft peaks are created. If added before that, the egg-whites could stretch an excessive amount of which prevents a stiff peak altogether. Make certain you spread the meringue topping therefore it touches the cake crust. This seals the lemon filling underneath and enables the crust to grip to the meringue therefore the two don't separate. And, finally, don’t make lemon meringue cake on the damp day.

Lemon meringue cake, I really like ya, but you may be very picky.