Lemon Meringue Cake

Method

Lemon cake

• 1)

  Line an 8-inch (20cm) cake pan with baking paper or grease with baking spray. Set aside

  Preheat the oven to 165C (330F), fan off.

• 2)

  Prepare 2 large mixing bowls and separate egg yolks from whites. 

  In a small saucepan, melt the butter (or microwave) and set aside.

• 3)

  Using an electric hand mixer or a stand mixer, fitted with the whisk attachment, add 65g (⅓ cup) of sugar to the egg yolks. Beat until the batter is pale and fluffy. It takes around 3 to 5 minutes.

• 4)

  Sieve the flour, baking powder, baking soda, and salt over the egg yolk batter. Mix until incorporated. The batter should be grainy.

• 5)

  Add melted butter, lemon juice, and lemon zest. Stir. The batter should be fluffy and airy.

• 6)

  In the other bowl, whisk the egg whites with 50g (¼ cup) of sugar: whip the egg whites with an electric hand mixer fitted with the whisk attachment. When they start to be foamy, gradually add the sugar and whip until soft peaks form.

• 7)

  Add ⅓ of the egg whites to the egg yolk batter. With a spatula, fold until fully incorporated. Add the remaining egg whites and gently fold until well combined. Make sure to be gentle not to deflate the batter!

• 8)

  Pour the batter into the prepared pan. Spread evenly.

• 9)

  Bake for 35min at 165C (330F), fan off,  or until a toothpick inserted comes out clean.

  Note: I place a wet cake strip around the cake pan. It helps keep the sides moist and limits the dome on the top, but it usually takes 5 minutes extra to bake the cakes. So, if you don’t use it, start to monitor the cake after 30 minutes of baking.

• 10)

  Let the cake cool in the pan for 5 -10 minutes. Then, transfer to a cooling rack. Allow to cool completely.

Lemon Curd

• 1)

  Prepare 1 batch of Lemon Curd with the cornstarch. Follow the recipe here.
  You will use about 1/2 to 2/3 of the lemon curd. Use any leftovers on crepes or spread on your morning toasts.

Swiss Meringue

• 1)

  On low-medium heat, prepare a double-boiler with a few inches of water to a simmer in a saucepan.

• 2)

  Place the egg whites, sugar, and salt in a bowl. Whisk to combine.

• 3)

  Set the mixing bowl with the egg-sugar mixture over the simmering water. Make sure the water does not touch the bottom of the bowl.

• 4)

  With a flexible spatula or a whisk, stir constantly the eggs until the sugar has dissolved; it takes about 4-5 minutes. When you rub the mixture between your fingers, it shouldn’t have any grain of sugar, and it should be very warm to the touch, so be careful. If you have a candy thermometer, it should reach 80C (175F).

• 5)

  Remove from the heat and transfer to the stand mixer bowl, fitted with the whisk attachment. At high speed, whip until the meringue can hold stiff peaks form. It takes 5 to 12 minutes.

• 6)

  When the meringue is done, use it immediately.

Assembly

• 1)

  Proceed when the cake is completely cooled. Using a cake leveler or a long serrated knife, level the cake if needed to remove any domes and have flat cakes. Personally, I don’t need to do it. Place the cake on a serving plate.

• 2)

  Place the lemon curd in a piping bag fitted with a large round piping tip. Pipe blobs all over the cake.

• 3)

  Place the meringue in a piping bag fitted with a closed star piping tip. Pipe a big rosette or any decorations you desire.

• 4)

  Use a kitchen torch to toast the meringue on top.