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Lemon Meringue Layer Cake




Source of Recipe


Internet


List of Ingredients




Lemon curd:
5 egg yolks ( reserve whites )
1/2 stick butter softened
1/2 cup sugar
1/3 cup fresh squeezed lemon juice
grated zest from the lemon
Cake:
5 large eggs
1 cup sugar
1 tsp lemon extract or vanilla
1 cup flour
6 Tbs butter or margarine , melted and cooled
Meringue
5 reserved egg whites
1 cup sugar


Best served when warm and freshly prepared. May be made 1 hour in advance but because of the meringue, not suited for long keeping. However, there usually isn't any leftovers!
The meringue frosted pieces look very pretty when cut.

For lemon curd: In a saucepan combine all ingredients and cook and whisk constantly over medium low heat until mixture thickens. Do not let boil. Remove from heat to cool.

For cake: Grease 3, 8 inch layer pans, line with wax paper and grease again. Beat yolks while adding sugar gradually until mixture is very thick and light in color. Blend in flour at low speed and blend in melted butter at low speed. Divide mixture in the 3 pans, and bake in a 350F oven about 12 to 15 minutes or until cake is pale and top springs back lightly when finger pressed. Cool on racks.
Assembly. Make meringue by beating whites to soft peaks and gradually adding sugar to stiff not dry peaks. Place a cake layer on an oven proof dish. Spread with 1/3 filling. Add 2nd layer and repeat with filling. Place on top layer, spread with filling. Spread meringue to completely cover cake, swirling top with a decorative pattern. Brown in a 400F oven about 5 to 8 minutes. Remove to rack and serve warm. Garnish pieces if desired with lemon curls.

Note: The cake layers and lemon curd may be made ahead of time.



Recipe