MERINGUE CAKE WITH LEMON CURD

Ingredients

Meringue

6 egg whites
300 grams (10.6 ounces) powdered sugar
25 grams (0.88 ounces) corn starch
2 grams (0.07 ounces) lemon acid

Crème

200 grams (7.05 ounces) cream cheese
100 grams (3.53 ounces) cream
50 grams (1.76 ounces) condensed milk
50 grams (1.76 ounces) powdered sugar

Lemon curd

2 lemons (juice and zest)
100 grams (3.53 ounces) sugar
3 egg yolks
50 grams (1.76 ounces) butter

Equipment

Electric mixer
An electric mixer is essential for whipping egg whites to stable peaks. If you don't have one, a hand whisk will work, but it'll take more elbow grease.
Silicone baking mat
Use a silicone mat to ensure your meringue layers release easily from the surface, maintaining their shape and consistency.
Pastry bags
Pastry bags help in evenly distributing the crème and curd, making assembly neat and professional-looking.
Small saucepan
Cook the lemon curd in a small saucepan over low heat for better control and to prevent curdling.
Whisk
A sturdy whisk is crucial for constant stirring of the lemon curd. It helps in achieving the right consistency.

Instructions

Step 1

This delicious meringue cake with lemon curd is even tastier than Pavlova dessert and a meringue roll. The moment you are overwhelmed with bliss, there is a great desire to share it. Enjoy!

Step 2

1. First, let’s make the lemon curd! Squeeze the juice from 2 lemons, and grate the zest. Mix the lemon juice, zest, sugar, egg yolks, and corn starch in a small saucepan. Cook the mixture over low heat (or use a water bath), stirring constantly with a whisk. Once thickened, remove it from the heat and add the butter, mixing well. Allow the curd to cool until it thickens further, then transfer it to a pastry bag. Tip: For an extra smooth curd, you can strain it through a fine mesh sieve before cooling.

Step 3

2. Next, prepare the meringue layers. Start by whipping the egg whites with a pinch of salt until they form a light foam. Add the powdered sugar and lemon acid in three additions, whipping until stiff peaks form. Gradually add the cornstarch while continuing to whisk until the mixture is glossy and smooth. Pipe or spread the mixture into 20 cm (7.9 inch) round layers on a silicone mat; you will get six cake layers. Bake in a preheated oven at 150°C (302°F) for 25 to 35 minutes. Let the meringue layers cool before removing them. Tip: Ensure your mixing bowl and beaters are completely clean and free of any grease to get the best meringue texture.

Step 4

3. For the crème, whip the cream with the powdered sugar until soft peaks form. In a separate bowl, whip the cream cheese with the condensed milk until smooth. Combine the whipped cream and cream cheese mixture, and continue to whip until fully integrated and smooth. Transfer the crème to a pastry bag. Tip: Chill your mixing bowl and beaters before whipping the cream for better results.

Step 5

4. Now, assemble the cake. Cover each meringue layer with a layer of crème and lemon curd using the pastry bags. Stack the layers carefully. Your meringue cake is now ready! It's incredibly delicious and delicate, like a cloud. Bon Appetit! Tip: To prevent the meringue from becoming soggy, assemble the cake just before serving.

Servings

Imagine a beautifully set garden table with a pitcher of freshly squeezed lemonade, elegant porcelain plates, and slices of this exquisite meringue cake. This treat can turn a simple family gathering into a memorable event. Looking for a complementary delight? Pair this cake with a side of fresh berries or a scoop of vanilla bean ice cream. For a touch of sophistication, drizzle some extra lemon curd on each plate before serving. How about this: turn your cake into a centerpiece on a dessert buffet, surrounded by other colorful pastries and a plate of delicate macarons. The vibrant yellow of the lemon curd paired with the immaculate white meringue makes it visually stunning. Trust us, this meringue cake will steal the show and linger in your guests' memories long after the last crumb is gone.

Variations

For a gluten-free variation, ensure your powdered sugar and cornstarch are certified gluten-free. This will keep the meringue layers safe for those with gluten sensitivity. To make it vegan, replace egg whites with aquafaba (chickpea brine). Whip it just as you would egg whites, and it will form stiff peaks. Substitute dairy products like cream and cream cheese with their vegan counterparts, such as coconut cream and vegan cream cheese. Lastly, for the lemon curd, swap out the egg yolks with a vibrant mix of cornstarch and water as a thickening agent, and use vegan butter. This way, you can enjoy a deliciously inclusive dessert without compromising on taste or texture.

Faq

How do I know when the meringue layers are done baking?
The meringue layers should be firm to the touch and peel off easily from the silicone mat. If they stick, they may need a few more minutes.
Can I make the meringue cake in advance?
Yes, you can prepare the meringue layers and lemon curd a day in advance. Store them separately and assemble them just before serving for the best texture.
Why did my meringue collapse?
Meringue can collapse due to over-whipping or if there's any fat in the bowl or on the whisk. Ensure everything is spotless before starting.
Can I use a hand whisk if I don't have an electric mixer?
Yes, but it will require more effort and time. Be sure to whisk until you achieve stiff, glossy peaks.
What's the best way to store leftover meringue cake?
Store leftover meringue cake in an airtight container in the refrigerator. It's best consumed within a day or two to maintain its texture.
Can I add fruits to the layers?
Absolutely! Fresh berries or fruit slices can be added between layers for an extra burst of flavor and color.