Meringue Cake with Lemon: 15 Tips for a Perfect Delight

Meringue Cake with Lemon is a stunning dessert that brings elegance to any occasion. This delightful masterpiece features layers of crisp, baked meringue combined with a luscious lemon curd cream and topped with an array of vibrant berries. The combination of textures and flavors makes this cake truly irresistible, making it the perfect showstopper for celebrations or a sweet indulgence any day of the week.

Why You’ll Love This Meringue Cake with Lemon

This Meringue Cake with Lemon brings a delightful balance of flavors and textures that will leave you wanting more. Here are some reasons to fall in love with this dessert:

• It’s a light and airy lemon meringue cake that’s perfect for warm days.
• The combination of fluffy whipped cream and zesty lemon curd makes it a refreshing treat.
• This cake is visually stunning, making it a perfect centerpiece for gatherings.
• It can be customized with your favorite berries, enhancing its flavor and presentation.
• This recipe is vegetarian-friendly, catering to various dietary preferences.
• With easy steps, learning how to make a lemon meringue cake becomes a breeze.
• It embodies the essence of classic lemon meringue desserts, reminiscent of a lemon meringue pie.
• The rich chocolate coating adds a unique twist to the traditional flavors.

Ingredients for Meringue Cake with Lemon

Gather these items:

• 3 Egg whites
• 160 g Sugar (1 cup, granulated)
• 1 tsp Corn flour (cornstarch)
• 30 g Chocolate flakes (1 oz)
• 150 g Dark chocolate (5.3 oz)
• 500 ml Heavy cream / whipping cream (17 fl.oz, 2 cups, 36%)
• 2 tsp Sugar
• 120 g Lemon curd (½ cup, 4.2 oz)
• 300 g Strawberries (10.6 oz, fresh)
• 125 g Blueberries (4.4 oz, fresh)
• 125 g Raspberries (4.4 oz, fresh)
• 1 tbsp Icing sugar (for dusting)

How to Make Meringue Cake with Lemon Step-by-Step

1. Step 1: Ensure all utensils and equipment are clean and completely dry to help the egg whites whip properly.
2. Step 2: Preheat the oven to 140°C (284°F) for baking the meringue.
3. Step 3: Line a baking tray with parchment paper and draw two rectangles each measuring 18 x 30 cm as a template for piping the meringue.
4. Step 4: Carefully separate the egg whites from the yolks without any yolk contamination, as even a small amount will prevent stiff peaks.
5. Step 5: Using an electric mixer, whisk the egg whites until stiff peaks form. Gradually add half of the sugar and continue whisking until the mixture is glossy and stiff enough to hold shape when inverted.
6. Step 6: Mix the remaining sugar with the corn flour and gently fold into the whipped egg whites until well combined.
7. Step 7: Carefully fold the grated chocolate flakes into the meringue mixture using a spatula.
8. Step 8: Transfer the meringue mixture into a piping bag fitted with a large round nozzle. Pipe lines to fill the two rectangles on the parchment paper. Use any leftover mixture to make decorative meringue drops.
9. Step 9: Bake in the preheated oven at 140°C (284°F) for 1.5 hours. After baking, turn off the oven and leave the meringue inside to cool completely.
10. Step 10: Melt the dark chocolate in a water bath. Brush melted chocolate over the top of each meringue rectangle and sprinkle some onto the meringue drops for decoration.
11. Step 11: In a bowl, whisk the heavy cream with 2 teaspoons of sugar on high speed until stiff peaks form, then fold in 100 g (3.5 oz) of lemon curd until well combined.
12. Step 12: Dice the strawberries, reserving some whole berries for decorating the top of the cake.
13. Step 13: Spread a thin layer of the remaining lemon curd over each chocolate-coated meringue layer. Pipe a thick layer of the lemon curd cream on one meringue rectangle.
14. Step 14: Top the cream layer with diced strawberries, raspberries, and blueberries evenly.
15. Step 15: Place the second meringue rectangle on top of the berries, spread more lemon curd cream on top, then garnish with additional berries and meringue drops.
16. Step 16: Arrange whole strawberries and finish by dusting the entire cake with icing sugar before serving.

Pro Tips for the Best Meringue Cake with Lemon

Keep these in mind:

• This cake is ideal for celebrations or special occasions.
• Store leftovers in the refrigerator to maintain freshness.
• Use fresh berries for the best flavor and vibrant color.
• For a fluffy lemon meringue cake, ensure your egg whites are at room temperature before whipping.

Best Ways to Serve Meringue Cake with Lemon

This cake can be served in various delightful ways:

• Pair it with a scoop of vanilla ice cream for extra indulgence.
• Serve alongside a cup of tea or coffee for a perfect afternoon treat.
• Enjoy it as a light lemon meringue dessert at the end of a meal.

How to Store and Reheat Meringue Cake with Lemon

To store leftovers, place the cake in an airtight container in the refrigerator. The meringue may lose its crispness after a day, so it’s best to enjoy it fresh. If you have leftover cream, keep it in a separate container. Meal prep is easy with this cake, as you can bake the meringue layers ahead of time and assemble the cake when needed.

Frequently Asked Questions About Meringue Cake with Lemon

What’s the secret to perfect Meringue Cake with Lemon?

The key is to ensure that your egg whites are free from any yolks and that your mixing bowl is clean and dry. This helps achieve the stiff peaks needed for a perfect meringue.

Can I make Meringue Cake with Lemon ahead of time?

Yes! You can prepare the meringue layers in advance and store them in an airtight container. Assemble the cake shortly before serving to keep the texture intact.

How do I avoid common mistakes with Meringue Cake with Lemon?

Ensure no fat is present when whipping egg whites, and avoid humidity in the kitchen, which can affect the meringue’s stability.

Variations of Meringue Cake with Lemon You Can Try

Feel free to get creative with these variations:

• Incorporate different citrus flavors, like lime or orange, for a refreshing twist.
• Add a berry compote layer between the meringue and cream for added flavor.
• Use a blend of different berries for a colorful and fruity topping.
• For a classic lemon meringue tart taste, try adding a lemon curd layer directly on the meringue.

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