Lemon Meringue Cake With Strawberries Recipes

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LEMON MERINGUE CAKE



Lemon Meringue Cake image

Provided by Food Network Kitchen

Time 3h50m

Yield 8 to 10 servings

Number Of Ingredients 20

3/4 cup sugar
6 large egg yolks
1/3 cup fresh lemon juice
1 tablespoon finely grated lemon zest
1 tablespoon plus 1 teaspoon cornstarch
Pinch of salt
6 tablespoons cold unsalted butter, cut into small pieces
4 large egg whites
1 cup sugar
Pinch of cream of tartar
1/2 teaspoon vanilla extract
Basic Vanilla Cake, recipe follows, baked and cooled
2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream

Steps:

  • Make the lemon curd: Whisk the sugar, egg yolks, lemon juice, lemon zest, cornstarch and salt in a small saucepan over medium-low heat; cook, whisking occasionally, until the sugar dissolves. Continue cooking, whisking constantly, until thick, about 10 minutes. Whisk in the butter a few pieces at a time until melted, then strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface and refrigerate until set, at least 2 hours.
  • Make the meringue: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove the bowl from the pan; add the cream of tartar and vanilla and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes.
  • Assemble the cake: Put 1 cake layer on a platter; spread the lemon curd on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the cake with the meringue, using the back of a spoon to make swirly peaks. Brown the meringue with a kitchen torch. Serve immediately or refrigerate up to 1 day.
  • Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
  • Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
  • Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
  • Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

LEMON MERINGUE CAKE



Lemon Meringue Cake image

This cake tastes just like lemon meringue pie! Fresh lemon flavor shines through in the custard filling between the layers, and the light meringue frosting adds a fancy finish. It's not only a deliciously different dessert, but it's also a conversation piece!

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 14 servings.

Number Of Ingredients 17

1 package lemon or yellow cake mix (regular size)
1 cup water
3 large eggs
1/3 cup canola oil
FILLING:
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup water
1/4 cup lemon juice
4 large egg yolks, lightly beaten
4 teaspoons butter
1 teaspoon grated lemon zest
MERINGUE:
4 large egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar

Steps:

  • In a large bowl, combine the cake mix, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water and juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon zest. Cool completely., For meringue, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Cut each cake horizontally into two layers. Place bottom layer on an ovenproof serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. , Spread meringue over top and sides. Bake at 350° for 10-15 minutes or until meringue is lightly browned. Cool. Store in the refrigerator.

Nutrition Facts : Calories 347 calories, Fat 12g fat (3g saturated fat), Cholesterol 109mg cholesterol, Sodium 319mg sodium, Carbohydrate 57g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.

STRAWBERRY MERINGUE CAKE



Strawberry Meringue Cake image

"Guests say 'Wow!' when I present this torte," reports field editor Dorothy Anderson of Ottawa, Kansas. "Mashed berries add flavor to the cream filling."

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 8

1 package yellow cake mix (regular size)
1-1/3 cups orange juice
4 large eggs, separated
1-1/2 teaspoons grated orange zest
1/4 teaspoon cream of tartar
1 cup plus 1/4 cup sugar, divided
2 cups heavy whipping cream
2 pints fresh strawberries, divided

Steps:

  • Let egg whites stand at room temperature for 30 minutes. , In a large bowl, combine the cake mix, orange juice, egg yolks and orange zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans; set aside. , In a large bowl with clean beaters, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in 1 cup sugar, a tablespoon at a time, on high until stiff glossy peaks form. Spread the meringue evenly over cake batter. , Bake at 350° for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack). , Meanwhile, in a large bowl, beat cream until stiff peaks form. Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream. , Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up. Carefully spread with about two-thirds of the cream mixture. Slice the remaining berries; arrange half over cream mixture. Repeat layers. Store in the refrigerator.

Nutrition Facts : Calories 337 calories, Fat 15g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 231mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.

LEMON MERINGUE CAKE



Lemon Meringue Cake image

If you like lemon meringue pie, you will love this recipe.

Provided by Lisa

Categories     Desserts     Cakes     Lemon Cake Recipes

Time 5h30m

Yield 10

Number Of Ingredients 7

1 (18.25 ounce) package lemon cake mix
1 ¼ cups water, or as needed
3 eggs
⅓ cup vegetable oil
1 (21 ounce) can lemon pie filling
3 egg whites
½ cup white sugar

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans.
  • Mix the cake mix, water, eggs, and vegetable oil as directed on the package, and pour batter into prepared cake pans.
  • Bake the layers in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Let cool in pan at least 20 minutes or until completely cool.
  • When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
  • To fill and decorate, lay a cake layer onto an oven-safe plate, and spread half the lemon filling over the bottom layer. Place a second layer gently on the lemon filling, and spread the rest of the filling on the top of the second layer. Top with third layer.
  • Beat the egg whites in a bowl until they form stiff peaks, then gradually add the sugar and continue to beat until the mixture forms a fluffy, shiny meringue. Spread the meringue all over the cake like a frosting, spreading it into decorative peaks and swirls. Place the decorated cake back into the hot oven, and bake until the peaks and swirls of meringue are lightly browned, about 10 minutes. Refrigerate 4 hours to overnight, then serve cold.

Nutrition Facts : Calories 551.8 calories, Carbohydrate 88.9 g, Cholesterol 146.3 mg, Fat 18.8 g, Fiber 0.7 g, Protein 8.8 g, SaturatedFat 4.7 g, Sodium 456.2 mg, Sugar 70 g

LEMON MERINGUE CAKE WITH STRAWBERRY RHUBARB SAUCE



Lemon Meringue Cake with Strawberry Rhubarb Sauce image

Reminiscent of a lemon meringue pie, but much easier, this delicious homemade cake is just the thing to help you celebrate!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 12

Number Of Ingredients 18

1 1/4 cups Gold Medal™ all-purpose flour
1/3 cup sugar
1/4 cup canola oil
1/2 cup fat-free (skim) milk
1 teaspoon baking powder
1 1/2 teaspoons grated lemon peel
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup fat-free egg product
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla
1 cup cut-up rhubarb (about 1/2 pound)
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon cold water
1 cup sliced strawberries

Steps:

  • Heat oven to 350°. Grease and flour square pan, 9x9x2 inches. Beat all ingredients except Meringue and Strawberry Rhubarb Sauce in large bowl with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Increase oven temperature to 400°. Make meringue. Spread over cake, sealing meringue to edge of pan.
  • Bake 8 to 10 minutes or until meringue is light brown; cool. Serve with Strawberry Rhubarb Sauce.
  • Meringue: Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.
  • Strawberry-Rhubarb Sauce: Heat rhubarb and sugar to boiling in 1-quart saucepan; reduce heat. Mix cornstarch and 1 tablespoon cold water; stir into rhubarb mixture. Simmer uncovered about 5 minutes, stirring occasionally, until rhubarb is tender. Cool sauce. Stir in strawberries.

Nutrition Facts : Calories 180, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 19 g, TransFat 0 g

LEMON MERINGUE CAKE WITH STRAWBERRIES



Lemon Meringue Cake with Strawberries image

Make and share this Lemon Meringue Cake with Strawberries recipe from Food.com.

Provided by spatchcock

Categories     Dessert

Time 1h10m

Yield 9 serving(s)

Number Of Ingredients 13

1 pint strawberry, sliced (2 cups)
1/4 cup sugar
1 1/4 cups all-purpose flour
1 cup sugar
1/4 cup margarine, softened
1/2 cup skim milk
1 1/2 teaspoons baking powder
1 1/2 teaspoons grated lemons, rind of
1 teaspoon vanilla
1/4 teaspoon salt
2 egg whites or 1/4 cup egg substitute
2 egg whites
1/2 cup sugar

Steps:

  • Mix strawberries and 1/4 cup sugar.
  • Cover and refrigerate until serving.
  • Heat oven to 350 degrees F.
  • Spray square pan, 9×9×2 inches, with cooking spray.
  • Beat flour, 1 cup sugar, the margarine, milk, baking powder, lemon peel, vanilla, salt and 2 egg whites in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly.
  • Beat on high speed 2 minutes, scraping bowl occasionally.
  • Pour into pan.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
  • Cool slightly.
  • Increase oven temperature to 400 degrees F.
  • Beat 2 egg whites in medium bowl on high speed until foamy.
  • Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
  • Spread over cake.
  • Bake 8 to 10 minutes or until meringue is light brown.
  • Cool completely.
  • Top each serving with strawberries.

FROZEN STRAWBERRY LEMON MERINGUE TORTE



Frozen Strawberry Lemon Meringue Torte image

Categories     Cake     Milk/Cream     Mixer     Dairy     Egg     Dessert     Bake     Frozen Dessert     Strawberry     Lemon     Summer     Gourmet

Yield torte

Number Of Ingredients 26

For the meringue layers
4 large egg whites
1 cup granulated sugar
For the lemon filling
1 teaspoon unflavored gelatin
2 tablespoons cold water
1/2 cup fresh lemon juice
2/3 cup granulated sugar
3 large egg yolks
2 1/2 teaspoons freshly grated lemon zest
1/2 cup well-chilled heavy cream
For the strawberry filling
1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
1 1/2 cups sliced strawberries
1/3 cup strawberry preserves
2 tablespoons granulated sugar
3 large egg yolks
1/2 cup well-chilled heavy cream
For the frosting
1 1/2 teaspoons unflavored gelatin
3 tablespoons cold water
1 1/4 cups will-chilled heavy cream
1/3 cup sour cream
2 tablespoons confectioners' sugar
strawberries for garnish if desired

Steps:

  • Make the meringue layers:
  • Line 2 buttered baking sheets with parchment paper or foil and on them trace 3 circles using the bottom of an 8 1/2-inch springform pan as a guide. In a large bowl with an electric mixer beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar gradually, beating, and beat the whites until they hold stiff glossy peaks. Transfer the meringue to a pastry bag fitted with a 1/2-inch plain tip, beginning in the middle of each parchment circle pipe the meringue in a tight spiral to fill in each circle, and smooth the tops. Bake the meringues on 2 racks in a preheated 250°F. oven, switching the baking sheets from one rack to the other every 30 minutes, for 1 to 1 1/2 hours, or until they are firm when touched and very pale golden. Remove the parchment with the meringue from the baking sheets, let the meringue cool on it, and peel off the parchment carefully. The meringue layers may be made 1 day in advance and kept, wrapped well in plastic wrap, at room temperature. With a serrated knife trim the meringue layers so that they will just fit inside the 3 1/2-inch springform pan.
  • Oil the pan, line it with plastic wrap, leaving on overhang, and arrange 1 of the meringue layers, smooth side down, in the bottom.
  • Make the lemon filling
  • In heavy saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. Whisk in the lemon juice, the sugar, the egg yolks, and zest and cook the mixture over moderately low heat, whisking constantly, until it registers 170°F. on a candy thermometer. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it occasionally until it is very thick but not set. In a bowl beat the cream until it holds soft peaks and fold it into the lemon mixture.
  • Pour the lemon filling over the meringue layer in the springform pan, top it with 1 of the remaining meringue layers, and freeze the torte for 1 hour, or until the lemon filling is firm.
  • Make the strawberry filling:
  • In a heavy saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a food processor or blender purée the strawberries with the preserves and the sugar, whisk the purée and the egg yolks into the gelatin mixture, and cook the mixture over moderately low heat, whisking constantly, until it registers 170°F. on a candy thermometer. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it occasionally until it is very thick but not set. In a bowl beat the cream until it holds soft peaks and fold it into the strawberry mixture.
  • Pour the strawberry filling over the meringue layer in the springform pan, top it with the remaining meringue layer, smooth side up, and fold the plastic wrap overhang over the top. Freeze the torte for 2 hours, or until it is frozen. The torte may be prepared up to this point 2 days in advance and dept wrapped well and frozen.
  • Make the frosting:
  • In a small saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a bowl beat the heavy cram and the sour cream with the confectioners' sugar until the mixture just holds stiff peaks, add the gelatin mixture in a stream, beating, and beat the frosting until it holds stiff peaks.
  • Remove the side of the pan and transfer the torte to a serving plate, discarding the plastic wrap. Spread a thin layer of the frosting on the top and side of the torte and freeze the torte for 10 minutes, or until the frosting is firm. Transfer the remaining frosting to a pastry bag fitted with a decorative tip (such as a basket-weave tip), pipe it over the torte, and freeze the torte for at least 30 minutes and up to 4 hours. Let the torte stand in the refrigerator for 30 minutes before serving and garnish it with the strawberries.

LEMON MERINGUE CAKE WITH STRAWBERRIES



Lemon Meringue Cake with Strawberries image

A fat-free frosting? You bet! A meringue frosting makes this cake special and heart friendly.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Number Of Ingredients 13

2 cups sliced strawberries
1/4 cup sugar
1 1/4 cups Gold Medal™ all-purpose flour
1 cup sugar
1/4 cup margarine
1/2 cup fat-free (skim) milk
1 1/2 teaspoons baking powder
1 1/2 teaspoons grated lemon or lime peel
1 teaspoon vanilla
1/4 teaspoon salt
2 egg whites or 1/4 cup fat-free cholesterol-free egg product
2 egg whites
1/2 cup sugar

Steps:

  • Stir together strawberries and 1/4 cup sugar. Cover and refrigerate until serving.
  • Heat oven to 350°F. Spray square pan, 9x9x2 inches, with cooking spray. Beat flour, 1 cup sugar, the margarine, milk, baking powder, lemon peel, vanilla, salt and 2 egg whites in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
  • Increase oven temperature to 400°F. Beat 2 egg whites in medium bowl on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Spread over cake.
  • Bake 8 to 10 minutes or until meringue is light brown. Cool completely, about 1 hour. Top each serving with strawberries.

SWEDISH MERINGUE CAKE WITH STRAWBERRIES AND ORANGE FILLING



Swedish Meringue Cake with Strawberries and Orange Filling image

Categories     Cake     Milk/Cream     Egg     Dessert     Bake     Strawberry     Orange     Almond     Gourmet

Number Of Ingredients 20

1 1/2 cups cake flour (not self-rising)
1 1/2 teaspoons double-acting baking powder
1/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 3/4 cups sugar
6 large eggs, separated
1 teaspoon vanilla
1/2 cup milk
1/2 cup sliced blanched almonds, ground fine in an electric coffee or spice grinder
For the orange filling
1/2 cup sugar
3 tablespoons cornstarch
1 teaspoon freshly grated orange zest
1/2 teaspoon freshly grated lemon zest
3/4 cup fresh orange juice
2 tablespoons fresh lemon juice
2 large egg yolks
1 1/2 pints strawberries, reserving 11 whole berries for garnish and the remaining ones chopped fine
1 cup well-chilled heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Line the bottoms of 3 buttered 9- by 2-inch cake pans with rounds of wax paper, butter the paper, and dust the pans with flour, knocking out the excess. Into a bowl sift together the flour, the baking powder, and the salt. In the bowl of an electric mixer cream together the butter and 3/4 cup of the sugar until mixture is light and fluffy, add the egg yolks, 1 at a time, beating well after each addition, and beat in the vanilla. Add the flour mixture and the milk in batches, beginning and ending with the flour mixture and beating well after each addition, and divide the batter among the prepared pans, spreading and smoothing it.
  • In the cleaned bowl with cleaned beaters beat the egg whites with a pinch of salt until they hold soft peaks, add the remaining 1 cup sugar, a little at a time, and beat the meringue until it just holds stiff peaks. Fold in the almonds gently but thoroughly. (Do not beat in the almonds.) Spread the meringue over the batter, smoothing it, and bake the layers in the middle of a preheated 350°F. oven for 30 to 35 minutes, or until a tester comes out clean. Let the layers cool in the pans on a rack. Run a knife around the edges, invert the layers onto rack, and discard the wax paper. The cake layers may be made 1 day in advance and kept wrapped in plastic wrap.
  • Make the orange filling:
  • In a heavy saucepan whisk together the sugar, the cornstarch, and a pinch of salt. In a bowl whisk together the zests, the juices, and the yolks and whisk the yolk mixture into the sugar mixture until the mixture is combined well. Bring the mixture to a boil, whisking, boil it gently, whisking, for 2 minutes, and let it cool, whisking occasionally.
  • Arrange one of the layers, meringue side up, on a serving plate, spread half the orange filling on it, and spread half the chopped strawberries on the filling. Arrange another layer, meringue side up, on the strawberries, spread the remaining filling on it, and spread the remaining chopped strawberries on the filling. Arrange the remaining layer, meringue side up, on the strawberries. The cake may be assembled up to this point 6 hours in advance and kept covered with plastic wrap and chilled.
  • In a bowl with an electric mixer beat the cream until it holds soft peaks, beat in the confectioners' sugar, and beat the cream until it holds stiff peaks. Transfer the cream to a pastry bag fitted with a star tip and pipe a circle of it decoratively around the top edge of the cake. Pipe another circle of cream 1 inch inside the first circle, pipe a rosette in the center, and pipe another circle of cream around the base of the cake. Quarter lengthwise 10 of the reserved strawberries, arrange them decoratively inside the concentric circles, and arrange the remaining strawberry on the rosette.

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2017-04-03 In a medium-sized bowl, combine the powdered strawberries with the flour, cake flour, baking powder, and salt. Gently whisk the ingredients together to combine. Next, slowly alternate adding the dry ingredients with the milk, starting and ending with the dry ingredients.
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LEMON MERINGUE CAKE WITH STRAWBERRIES - PLAIN.RECIPES
Mix strawberries and 1/4 cup sugar. Cover and refrigerate until serving. Heat oven to 350 degrees F. Spray square pan, 9x9x2 inches, with cooking spray. Beat flour, 1 cup sugar, the margarine, milk, baking powder, lemon peel, vanilla, salt and 2 egg whites in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly.
From plain.recipes


LEMON MERINGUE CAKE - GEMMA’S BIGGER BOLDER BAKING
2017-03-30 Butter and line two 6-inch cake pans with parchment paper. In a large jug combine and whisk together the egg whites, whole egg, milk, and the vanilla extract. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 1 minute.
From biggerbolderbaking.com


STRAWBERRY MERINGUE CAKE | ASK NIGELLA.COM | NIGELLA LAWSON
2017-08-18 Our answer. Nigella's Strawberry Meringue Layer Cake (from FOREVER SUMMER) has two layers that consist of a soft sponge disc topped with a pavlova-like meringue. These are sandwiched with whipped cream and strawberries just before serving. The recipe gives an oven temperature for a conventional oven and if you have a fan or convection oven …
From nigella.com


LEMON MERINGUE STRAWBERRY SHORTCAKES | BUTTERMILK BY SAM
2022-03-28 Preheat the oven to 425 F and line a baking sheet with parchment paper. Whisk the dry ingredients together and, using a pastry knife, cut in the butter until you have a mix of black and kidney bean sized bits. Pour in the kefir or buttermilk and stir with a rubber spatula until dough comes together in a ball.
From buttermilkbysam.com


STRAWBERRY LEMON CHEESECAKE - KITCHEN FUN WITH MY 3 SONS
2019-05-24 Add sour cream, vanilla, lemon juice, and 1/2 of the lemon zest. Mix well. Add eggs until just combined. (Do not over mix) Pour over the strawberry crust. Bake at 325 degrees for 45-50 minutes. (Or until it is set but slightly jiggly) Set aside to cool completely. Cover and chill for at least 4 hours.
From kitchenfunwithmy3sons.com


FRESH STRAWBERRY MERINGUE CAKE - THAT SKINNY CHICK CAN BAKE
2021-09-04 Spread a quarter of the mascarpone mixture (about 2 cups) over meringue, then top with a third of the berries (1½ cups). Repeat layers 2 times; top with remaining meringue, mascarpone mixture, and finally the halved strawberries. Serve immediately, or chill up to 2 hours. Cut with a serrated knife.
From thatskinnychickcanbake.com


BEST EVER STRAWBERRY CAKE | RECIPE | STRAWBERRY CAKE ...
Lemon Meringue Pie. Box Cake Mix. White Cake Mixes. Cream Cheese Icing. Southern Hospitality. It’s been quite some time since we had a lemon pie at our house, but my mom has a good recipe that she has been making for years. Homemade lemon meringue pie. Is there anything. chandler4792.
From pinterest.com


STRAWBERRY MERINGUE CAKE - ALL INFORMATION ABOUT HEALTHY ...
Spread the meringue evenly over cake batter. Bake at 350° for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack). Meanwhile, in a large bowl, beat cream until stiff peaks form. Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream. Loosen edges of cakes from pans with a knife.
From therecipes.info


LEMON AND STRAWBERRY MERINGUE CAKE - DELICIOUS. MAGAZINE
Method. Heat the oven to 160°C fan/gas 4. Beat the butter and sugar until light and fluffy, add the vanilla, then beat in the eggs one at a time.
From deliciousmagazine.co.uk


45 STRAWBERRY RECIPES TO MAKE WITH FRESH BERRIES ...
2022-05-04 These sweet treats start with a pistachio crust. A dreamy mixture of cream cheese, lemon juice and zest, and whipped cream are folded together before filling the individual tarts. Toss the fresh strawberries in sugar, just before topping the tarts, to give them just a hint of added sweetness. Readers love these.
From southernliving.com


LEMON STRAWBERRY CAKE WITH FRESH STRAWBERRY FROSTING ...
2021-02-22 Now start placing dollops of both strawberry-lemon and lemon batters into the prepared cake pans alternately. Swirl the batters with a knife together. Swirl the batters with a knife together. Bake in a preheated oven at 350 F for 30 to 35 minutes, until a toothpick inserted comes out clean from the center.
From chopnotch.com


LEMON CUPCAKES WITH STRAWBERRY SWISS MERINGUE BUTTERCREAM ...
2022-03-18 Instructions. In the bowl of a stand mixer, add the butter, lemon zest, and sugar. Beat until light and fluffy, about 5 min. Beat in the eggs one at a time, making sure to combine well before adding the next. Add vanilla and almond extract and mix well. Sift together the flours, baking powder, and salt.
From thecookiewriter.com


LEMON MERINGUE CAKE - A BAKING JOURNEY
2019-04-25 Seperate the Egg Yolks and Whites. Keep the Egg Whites to make the Meringue later. Whisk the Egg Yolks, Sugar and Cornstarch while eating up the Lemon Juice in a small pot. When it starts to boil, pour the juice over the egg yolks while whisking, then transfer back onto the pot. Bring to a boil, the add the Agar Agar Powder.
From abakingjourney.com


STRAWBERRY LEMON MERINGUE TART – RECIPES FOR CLUB + RESORT ...
2022-01-19 Procedure for the crust: Dissolve salt and sugar in cold water. Cut shortening into flour until fat particles are the size of peas. Add water mixture. Combine gently until absorbed. Refrigerate until firm. Roll out to ¼-inch and shape accordingly for mini …
From recipes.clubandresortchef.com


LEMON MERINGUE CAKE - DAN BEASLEY-HARLING
2019-06-18 Preheat the Oven 180c/160c fan. Spray two 8-inch cake tins with oil, and line the bottom with baking parchment. In the bowl of a stand mixer using the paddle attachment, beat the sugar and butter until very pale. Meanwhile, sift the flour, salt, baking powder and baking soda into a large bowl. Stir with a whisk or fork to ensure raising agents ...
From danbeasleyharling.com


NO CHOLESTEROL LEMON MERINGUE CAKE WITH STRAWBERRIES ...
Beat flour, 1 cup sugar, butter, milk, baking powder, lemon peel, vanilla, salt, and 2 eggs in large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high 2 minutes, scraping bowl occasionally. Pour into pan, bake 25-30 minutes or until wooden pick inserted in center comes out clean. Increase oven temperature to 400 degrees. Beat 2 egg whites in medium …
From cooks.com


RECIPE: LEMON MERINGUE CAKE WITH STRAWBERRIES - RECIPELINK.COM
Beat flour, 1 cup sugar, the margarine, milk, baking powder, lemon peel, vanilla, salt and 2 egg whites (or egg product) in large bowl with mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 2 minutes, scraping bowl occasionally. Pour into pan.
From recipelink.com


STRAWBERRY RHUBARB CARDAMOM LOUISE CAKE | THE LEMON APRON
2022-03-22 Add the egg yolks one at a time and beat till combined. Sift the flour, baking powder, cardamom and salt together in a bowl. Add the coconut to the flour mixture and stir through. With the machine running on low speed, add the dry ingredients gradually, alternating with the milk and vanilla.
From thelemonapron.com


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