Moist Lemon Meringue Cake Recipes

LEMON MERINGUE CAKE

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.

LEMON MERINGUE CAKE

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.

LEMON CAKE WITH LEMON MERINGUE FROSTING

Steps:

• Preheat the oven to 325 degrees F. Spray 2 (8-inch) round cake pans with cooking spray. Dust lightly with flour and shake out the excess.
• Reserve half of the raspberries, and combine the other half with 1 tablespoon sugar and crush with a fork. Set aside.
• Sift together the flour, baking powder, baking soda, and salt in a medium bowl, stir with a fork to evenly combine the ingredients. In another bowl, whisk the buttermilk, oil, lemon zest, and lemon juice.
• Whisk together eggs, egg whites and sugar in a large bowl and beat with an electric mixer on medium speed until it holds ribbons, about 2 minutes. Add the flour mixture in 3 parts, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. Stir together by hand until evenly combined and no lumps remain.
• Pour the batter evenly into the pans. Bake in the center of the oven until a cake tester comes out clean, about 30 minutes. Cool on a baking rack for 10 minutes, then turn the cakes out onto a baking rack to cool completely.
• Frosting: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, egg whites, water, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and beat with an electric hand mixer at medium-high speed until stiff peaks form, about 7 minutes. Remove from the heat; beat in the lemon zest and vanilla.
• To assemble the cake: Place 1 layer on a flat serving or cake plate, top side down, and spread with crushed raspberries. Top with 3/4 cup frosting, spreading gently on top of the raspberries. Place the second cake layer on top, top side up, and frost the top and sides. Decorate with the reserved raspberries.

LEMON MERINGUE CAKE

Steps:

• Make pudding mix as directed on box for pie, using all remaining filling ingredients. Refrigerate about 1 1/2 hours or until chilled.
• Heat oven to 325°F. Grease sides of two 9- or 8-inch round cake pans. Line bottoms of pans with cooking parchment paper. In medium bowl, beat cake flour, 3/4 cup sugar, the baking powder, salt, shortening, milk, vanilla and 4 egg yolks with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. (Batter will be stiff.) Spread evenly in pans.
• In small bowl, beat 4 egg whites with electric mixer on medium speed until foamy. Beat in 1 cup sugar, 1 tablespoon at a time, on high speed until stiff peaks form. Spread half of meringue over batter in each pan.
• Bake 30 to 35 minutes or until meringue looks set and dry. Cool 10 minutes. Loosen meringues from edges of pans with point of knife if necessary. Carefully remove from pans and peel off paper. Cool completely with meringue sides up on cooling racks, about 1 hour.
• Spread 1 1/4 cups pudding over meringue on 1 cake layer. Place other cake layer, meringue side up, on first layer. Top with remaining pudding. Serve within 30 minutes. Store in refrigerator.

SCOTT BIEBER'S LEMON MERINGUE CAKE

Steps:

• To make the cake: Preheat the oven to 350 degrees. Butter two 9-inch round cake pans. Flour pans, tapping out excess; set aside. In a medium bowl sift together the flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating to combine after each addition. Beat in the vanilla and the lemon zest. Add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Beat until just combined.
• Divide batter between prepared pans. Bake until a cake tester inserted in the center comes out clean, 30 to 40 minutes. Remove from oven, and let stand in pans until cool, about 1 1/2 hours.
• Remove cakes from pans. Using a serrated knife, trim tops of cakes. Slice each cake horizontally into 3 layers. Place one layer on a serving platter. Spread with 1/4 cup lemon curd. Top with second layer of cake. Spread with 1/4 cup curd. Repeat with remaining cake and curd, finishing with a layer of cake. Transfer to refrigerator until ready to use, at least 2 hours.
• Remove cake from refrigerator. Spread a thin even layer of meringue over sides of cake. Mound the remaining meringue on top of cake. Use a handheld torch to brown meringue.

LEMON MERINGUE CAKE

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 WITH LEMON CURD FILLING

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line two baking sheets with parchment paper.
• For meringue, beat egg whites in a glass, metal, or ceramic bowl stiff peaks form. Slowly add powdered sugar and continue beating until mixture is thick and creamy. Beat in vanilla. Mound meringue into two 8-inch circles (one on each baking sheet)
• Reduce the temperature to 245 degrees F (118 degrees C) and place meringues in the oven. Cook for 90 minutes. Turn off the oven and leave meringues in until cooled, 2 to 4 hours. Remove from the oven and set aside until needed.
• While the meringue is cooling, prepare lemon curd filling: Bring water to a steady simmer in a double-boiler pan over medium heat. In the top portion of the double boiler, off the heat, whisk together lemon juice, eggs, and egg yolks. Place the top portion of the double boiler over the simmering water and continue to whisk until mixture is thick enough to coat the back of a spoon. Add butter and whisk until it is melted into the mixture. Remove from the heat, cover, and place in the refrigerator to chill for at least 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of an 8-inch round cake pan with cooking spray. Line the bottom pan with parchment paper and spray that with cooking spray. Dust with flour.
• Prepare cake: Sift cake flour, all-purpose flour, baking powder, and salt into a bowl.
• Cream sugar and butter in a large bowl with an electric mixer until fluffy. Add eggs and beat until incorporated. Mix in milk, lemon zest, and vanilla and lemon extracts until smooth. Slowly add dry ingredients and mix just until blended. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
• Remove cake from the oven and set on a wire rack until completely cool, about 30 minutes. Run a butter knife around the edges to ensure the sides are free; remove cake from the pan and set aside.
• Whip cream for topping in a glass, metal, or ceramic bowl with an electric mixer. Add sugar and beat until incorporated.
• Place one meringue on a platter. Drizzle with some lemon curd and place the cake layer on top. Drizzle more lemon curd and place the second meringue on top. Top with whipped cream and garnish with lemon zest.