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Lemon meringue cake
Lemon meringue cake

Before you jump to Lemon meringue cake recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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There are lots of things you can do to become healthy. Intensive gym visits and directly defined diets are not always the solution. It is the little things you choose on a daily basis that really help you with weight loss and getting healthy. Being smart about the choices you make each day is a start. Trying to get in as much exercise as possible is another. Remember: being healthful isn’t just about slimming down. It’s about making your body as strong as it can be.

We hope you got insight from reading it, now let’s go back to lemon meringue cake recipe. To cook lemon meringue cake you need 10 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Lemon meringue cake:
  1. Get 6 eggs at room temperature
  2. You need 3/4 cup caster sugar
  3. Use 2 tsp finely grated lemon rind
  4. Prepare 1 cup plain flour
  5. Provide 50 grams unsalted butter, melted
  6. Provide 2/3 cup lemon curd
  7. Use 3/4 cup caster sugar
  8. Get 1 tbsp liquid glucose
  9. You need 2 tbsp water
  10. Take 3 egg whites, at room temperture
Steps to make Lemon meringue cake:
  1. Grease a 22cm round x 7cm deep cake pan. Line with baking paper.
  2. Beat eggs, sugar and rind in a large bowl of an electric mixer for about 8 to 10 minutes, until thick and tripled in size. Fold in sifted flour. Transfer 1/2 cup of egg mixture to a small bowl. Stir in butter. Fold back into egg mixture. Pour into prepared pan.
  3. Cook in a moderately slow oven ( 160 C) for about 30 minutes, or until golden brown and cake shrinks away from side of pan. Stand for 5 minutes, turn out on a wire rack to cool.
  4. To make Italian meringue,combine sugar, glucose and water in a small heavy-based saucepan. Stir gently over a low heat until dissolved. Bring to boil. Place a candy thermometer into boiling syrup, boil without stirring, for about 4 minutes, or until temperature reaches 121C (hard-ball stage) remove from heat.
  5. Meanwhile, beat egg whites in a large bowl of an electric mixer until soft peaks form. Don't over-beat. Beating on a medium speed, slowly pour the hot syrup steadily into egg whites continue to beat for 8 to 10 minutes, or until meringue is cold.
  6. To assemble, cut cake horizontally into three even layers. Sandwich together with curd on a serving plate. Spread 1 1/4 cups of meringue over top and side of cake. Place remaining meringue into a piping bag fitted with a 2cm plain nozzle. Pipe on top of cake. Use a blowtorch to brown meringue just before serving.

Photo: Annabelle Breakey; Styling: Karen Shinto. Our butter cake meets classic lemon meringue pie. We used a loaf pan to change the shape of the cake—a simple twist. A Word of Advice: Take It Step by Step. Baking a cake of this magnitude has a wonderful way of making you slow down; it's how to make this project feasible and.

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