Impossible Lemon Meringue Mini Cakes Recipes

MINI LEMON MERINGUE PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat the 3 yolks in a bowl until smooth; set aside.
• Whisk 3/4 cup of sugar with cornstarch and flour in a saucepan until thoroughly mixed; beat in the water, lemon juice, and lemon zest. Bring the mixture to a boil over medium heat; reduce heat to a simmer. Add the egg yolks and butter, and mix with the whisk until the filling is smooth and thickened; remove from heat. Spoon the hot lemon filling into the mini graham cracker crusts.
• Beat the egg whites in a metal or glass bowl with 1/4 cup of sugar and the almond extract with an electric mixer until the meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each lemon pie with about 1 inch of the meringue and spread into decorative swirls and peaks with a spatula. Cover all the lemon filling with meringue.
• Bake in preheated oven until the meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Allow to cool before serving.

MINI LEMON MERINGUE TARTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Arrange tart shells on a baking sheet.
• Bake in the preheated oven until heated through, about 5 minutes. Remove from the oven; leave oven on.
• Whisk egg yolks, 3/4 cup sugar, butter, lemon juice, and zest together in a medium bowl. Whisk in buttermilk. Add flour and salt; whisk well.
• Pour filling into the tart shells, filling them almost to the top.
• Bake in the preheated oven until filling rises and appears set, about 15 minutes. Watch carefully to avoid overcooking.
• Prepare meringue while the tarts are baking. Beat egg whites with an electric mixer on high speed until frothy. Add remaining 1/2 cup sugar and cream of tartar; continue beating until meringue is stiff and shiny.
• Top baked tarts with meringue. Ensure that you press the meringue down to form a seal around the edges.
• Return tarts to oven and bake until meringue starts to brown, about 10 minutes more. Let cool before serving.

LEMON MERINGUE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F (180 degrees C). Butter three 6-inch round cake pans then line the bottoms with parchment.
• In a large jug or liquid measuring cup, whisk together the egg whites, whole egg, milk and the vanilla extract. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder and salt. Mix on low speed for 1 minute. (You can also do this by hand)
• Add the cold butter and continue to mix on low speed until the mixture has a fine, crumbly texture.
• Add the liquid mixture to the dry ingredients in 2 batches, scraping the sides and bottom of the bowl after each addition, and mix on medium speed until light, fluffy, homogenous and well incorporated. Fold once or twice with a rubber spatula to ensure the batter at the bottom of the bowl is incorporated.
• Divide the batter equally among the prepared pans. Bake until a cake tester comes out with a few crumbs when inserted into the center, 25 to 35 minutes. Check the cakes at 25 minutes and judge the timing from there to avoid overbaking.
• Meanwhile, wash and thoroughly dry the stand mixer bowl.
• Let the cakes cool in the pans on wire racks for 20 minutes, then remove them from the pans and peel off the parchment.
• Carefully slice each cake in half horizontally with a serrated knife to make 2 even layers. Generously spread lemon curd between the layers of the cake, leaving a 1/2-inch border all around and stack the layers on a cake stand or platter. Set aside.
• For the Meringue Frosting: Bring a few inches of water to a boil in a saucepan that can hold the stand mixer bowl above the water. Place the egg whites and sugar in the stand mixer bowl and whisk by hand to combine.
• Set the bowl above the boiling water and continue whisking constantly until the sugar dissolves and the mixture is warm to the touch about 3 minutes.
• Transfer the mixture to a stand mixer fitted with the whisk attachment and beat on high speed until medium-stiff glossy peaks form, 3 to 4 minutes. Add the salt and vanilla and mix until combined.
• Immediately spread the meringue frosting all over the cake with an offset spatula and make swirls all around. Toast the meringue frosting, as desired, with a kitchen torch. Serve immediately or store at room temperature for up to 3 days.