Lemon-Lime Meringue Cake
This is a tender citrus curd-filled cake with lovely meringue for a mile-high masterpiece!
Prep time:
Cook time:
Servings per Cake: 12
Ingredients:
Cook time:
Servings per Cake: 12
filling:
1 1/2 cups sugar
1/4 cup cornstarch
1/4 cup king arthur unbleached all-purpose flour
1 3/4 cups water
3 eggs yolks, beaten
1/3 cup lemon juice
1/3 cup lime juice
2 tablespoons butter
2 teaspoons grated lemon peels
2 teaspoons grated limes peel
cake:
3/4 cup butter, softened
2 cups sugar
3 eggs
1 1/4 teaspoons vanilla extract
1/3 cup sour cream
1/3 cup lemon juice
1/3 cup lime juice
4 teaspoons grated lemon peels
2 2/3 cups king arthur unbleached all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cardboard cake circle (9 inches)
meringue:
5 egg whites
1/4 teaspoon cream of tartar
2/3 cup sugar
Directions:
In a small heavy saucepan, combine the sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the juices, butter and peels. Transfer to a small bowl; cool for 10 minutes. Refrigerate until chilled.
For cake: In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the sour cream, juices and lemon peel. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Place the cake circle on a baking sheet; layer with one cake layer and half of filling. Repeat layers. Top with remaining cake layer.
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 glossy peaks form and sugar is dissolved.
Spread meringue over top and sides of cake. Bake at 350° for 28-32 minutes or until meringue is lightly browned. Carefully transfer to a cake plate. Refrigerate leftovers. Yield: 12 servings.
Source: tasteofhome.com
Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the juices, butter and peels. Transfer to a small bowl; cool for 10 minutes. Refrigerate until chilled.
For cake: In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the sour cream, juices and lemon peel. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Place the cake circle on a baking sheet; layer with one cake layer and half of filling. Repeat layers. Top with remaining cake layer.
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 glossy peaks form and sugar is dissolved.
Spread meringue over top and sides of cake. Bake at 350° for 28-32 minutes or until meringue is lightly browned. Carefully transfer to a cake plate. Refrigerate leftovers. Yield: 12 servings.
Source: tasteofhome.com
Recipe formatted with the Cook'n Grocery List Software from DVO Enterprises.
