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Meringue Cake with Lemon: 15 Tips for a Perfect Delight

Meringue Cake with Lemon
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This elegant Meringue Cake with Lemon Curd Cream and Berries is a delightful dessert featuring crisp baked meringue layers coated with dark chocolate, filled with fluffy lemon curd-infused whipped cream, and topped with a vibrant mix of fresh berries.

Ingredients

Scale
  • 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)

Instructions

  1. Ensure all utensils and equipment are clean and completely dry to help the egg whites whip properly.
  2. Preheat the oven to 140°C (284°F) for baking the meringue.
  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. Carefully separate the egg whites from the yolks without any yolk contamination, as even a small amount will prevent stiff peaks.
  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. Mix the remaining sugar with the corn flour and gently fold into the whipped egg whites until well combined.
  7. Carefully fold the grated chocolate flakes into the meringue mixture using a spatula.
  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. 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. 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. 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. Dice the strawberries, reserving some whole berries for decorating the top of the cake.
  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. Top the cream layer with diced strawberries, raspberries, and blueberries evenly.
  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. Arrange whole strawberries and finish by dusting the entire cake with icing sugar before serving.

Notes

  • This cake is ideal for celebrations or special occasions.
  • Store leftovers in the refrigerator.
  • Use fresh berries for the best flavor.

Nutrition

Find it online: https://keepityummy.com/meringue-cake-with-lemon/

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