Lemon Curd Meringue Cake

Mary Ann Esposito

Lemon curd is the perfect tangy filling for cakes and especially for this light as a feather meringue cake. Make the curd several days ahead and keep covered in the refrigerator. Sometimes I like to combine lemon and lime juice when making the curd.

LEMON CURD

1/2 cup freshly squeezed lemon or lime juice (about 4 lemons or 6 large limes)
1 tablespoon grated lemon or lime zest
1 cup plus 2 tablespoons sugar
3 tablespoons unsalted butter, cut into bits
1/4 teaspoon salt
4 large eggs, lightly beaten with a fork
1/2 cup whipping cream

Combine the lemon or lime juice, zest, sugar, butter and salt in the top of a double boiler. Cook, stirring constantly, over medium heat until the butter melts and the sugar no longer feels gritty in the bottom of the pan. Slowly pour in the eggs, continually stirring with a spoon or whisk and cook until the mixture thickens and coats the back of a spoon.

Transfer the curd to a small bowl. Cover and refrigerate for several hours or overnight. When ready to fill the cake, whip the cream until it is stiff, then fold it into the lemon curd.

MERINGUE

4 large egg whites
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 cup sugar
1 teaspoon almond extract
1 teaspoon white vinegar

DIRECTIONS

Preheat the oven to 275F.

Use a stand mixer to beat the whites on medium speed until they are foamy; add salt and cream of tartar; increase the speed to high, and whip until medium peaks form; slowly add the sugar, one tablespoon at a time and continue beating until stiff peaks form; beat in extract and vinegar.

To make the meringue disks, use an inverted 9 or 9 1/2-inch pie or cake pan to draw a circle on each of two sheets of parchment paper.

Turn the papers over and place them on a rimless baking sheet, making sure that the circles don't overlap. It may be necessary to use 2 smaller cookie sheets if you don't have one big enough to accommodate both circles.

Use a rubber spatula to divide and spread the prepared meringue in the circles, filling them to the outline.

Bake for 1 1/2 hours or until the meringues are hard and crisp.

Open oven door and leave meringues in the oven for 1 hour.

Transfer the meringues carefully with the parchment paper to a cooling rack and let cool completely.

When ready to fill, place one meringue disk on a footed cake or other decorative serving dish.

Carefully spread the lemon curd over the disk and top with the second disk. Refrigerate until ready to serve; an hour before serving, whip 2 cups whipping cream with 1/4 cup sugar until soft peaks form. Spread the whipped cream over the top of the meringue or use a pastry bag to pipe a decorative top and bottom edge. Garnish the cake with lemon curls or wedges and raspberries.

Use a serrated knife to cut the cake into wedges.

This recipe is featured on show 1716, Meringues - Meringhe.

item recipe is featured in Episode 1716 of Season 17.

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