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Ingredients
| salted butter: 1/2 cup |
| granulated sugar: 1/2 cup |
| eggs: 4 (seperated) |
| 2% milk: 1/4 cup |
| vanilla extract: 1/2 tsp |
| all-purpose flour (unsifted): 1 cup |
| baking powder: 1 tsp |
| lemon juice: 1 tsp |
| granulated sugar: 1 cup |
| almonds (whole): 1/4 cup (sliced) |
| cornstarch: 1 Tbl |
| granulated sugar: 1/4 cup |
| 2% milk: 3/4 cup |
| eggs: 2 (yolks) |
| lemon peel: 1 tsp (grated) |
| lemon juice: 2 Tbl |
| light whipping cream (fluid): 1 cup |
| granulated sugar: 2 Tbl |
Lemon-Filled Meringue Cake
Credit: Food.com
User rating:
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Prep Time
30 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
- To make Cake: Preheat oven to 350.
- Grease two 8 inch gake pans.
- Cream butter with 1/2 cup sugar untill light and fluffy.
- Add egg yolks one at a time.
- Blend in milk and vanilla.
- Sift flour and baking powder together, and gradually add this to creamed mixture.
- Beat for 2 minutes.
- Divide batter between pans.
- In another bowl beat egg whites and 1 tsp lemon juice untill soft peaks form.
- gradually add 1 cup sugar, and beat till stiff peaks form.
- Spread meringue over cake batter in pans.
- Sprinkle Almons on one layer.
- Bake for 30 minutes.
- Filling: Mix cornstarch, sugar and milk in a small saucepan, heating over medium heat and stiring constantly.
- Bring to a boil.
- Stir a little of the hot mixture into the egg yolks, then add egg mixture to the sauce pan.
- Cook for 1 minute, stirring.
- remove from heat and add lemon rind and juice.
- Frosting: Whip cream and sugar till soft peaks form.
- Assemble the cake: place layer without almonds on a serving platter, meringue side down.
- Spread with lemon filling.
- Place second layer on top, almond side up.
- Frost edges of cake with whipped cream.