This Perfect Lemon Meringue Cake is a truly unforgettable dessert: A simple, cookie-like hazelnut crust combined with a savory filling and creamy meringue is sure to delight any lover of this classic dessert.
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The first dishes I prepared myself were desserts.My mom encouraged me to bake with her from an early age, and our projects have ranged from simple weekend desserts to elaborate treats to serve at parties. She held a binder filled with handwritten recipes and clippings from old newspapers and magazines, which I read like a storybook. All recipes were marked with the date of the first preparation and a short thank you note, e.g. "TB!". (Very good!- Very good!). Sometimes she made a note of the substitutions or the exact occasion a dessert was made for, such as a birthday or a family reunion. I particularly liked very old excerpts from my early childhood or before my birth; The paper had turned yellow and brittle and smelled of dusty antiques. Somehow,Their recipe folders were like family albums:Browsing has allowed me to follow the evolution of my mom's — and our family's — tastes over the years.
After my mother tutored me for a few years, she began letting me make desserts from time to time. I was happy to take on this task:CookiesICarrot Cake with Cream Cheese Glazewere among my favorite pastimes. ButI remember the first dessert I made all by myself was a lemon meringue cake. Granted, I made it from a store-bought mix, but I was so proud of the result: the crust was deliciously buttery, the lemon cream was silky and tart, and the meringue was so deliciously fluffy! It wasn't your typical super-sweet snack for kids, and I remember how nifty it was to bite into that tangy yellow filling. I also enjoyed licking a bowl of fluffy meringue, and still do.
As a kid who loved to bake, I never thought of making lemon meringue pies myself, and I'm not exactly sure why. I'm used to making desserts from scratch, but perhaps breaking eggs, adding melted butter and water, and mixing the ingredients together made the recipe seem authentic. In any case,I decided that lemon meringue cake would be my favorite dessertand my love for him grows with the years.
Of course, at some point I realized that to make the perfect lemon meringue pie, I had to start squeezing and peeling real lemons.I'm sure I've made hundreds of Lemon Meringue Cakes over the years.In the beginning I tried a different recipe each time; Then I decided on a particular technique and focused on perfecting it. The following recipe has been my favorite for years. There is simply nothing left to correct or change:This perfect lemon meringue cake is a representation of the classic dessert at its purest and brightest.Tastes like sunshine on a summer day!
The Perfect Lemon Meringue Cake Recipe video: see how it's made
Useful tips for making the perfect lemon meringue cake
Shorten your route to lemon meringue pie with this easy-to-press pastry
Lemon meringue pie can be made with a variety of crusts.You can make your own shortcrust pastry from scratch - here's minea reliable recipe for shortcrust pastry from the food processorif you want to go that route) – or you can use store-bought cake batter. Both options requireblind jawsbefore pouring the filling and baking the lemon cake. While the wrapped bottom is a traditional dish for lemon meringue cake,I suggest you try something different: a simple puff pastry variety.The taste of a nutty, crunchy cookie crust with a tart lemon filling is simply irresistible! What's more, the press dough is so quick and easy to make - it's almost foolproof!
The crust I'm including in my Perfect Lemon Meringue Pie Recipe is my adult version of the graham cracker crust that came with the store-bought lemon meringue pie mix I used as a kid. Doesn't the combination of shortbread hazelnut cake, tangy lemon cream and sweet meringue sound dreamy? Exactly, that's what I mean. Please try my hazelnut cake: I bet you'll never look back.
Vary up the types of lemons you use for the lemon meringue pie
You can use good old plain lemons for this cake, butwhen you get your hands on a bagMeyer Lemons(usually available in winter, December to March), it's worth a try: Meyer lemons are slightly sweeter and have a wonderfully floral aroma. Using only Meyer lemons will make the lemon meringue cake sweeter and less "spicy," which many people like.
When Meyer lemons are in season, I like to use a combination of 1/3 regular lemons and 2/3 Meyer lemons.The result is a wonderfully flavorful cake with a distinct lemon flavor complemented by enough sweetness to make it versatile.
Pros and Cons of French, Italian, and Swiss Meringue
All three types of meringue have advantages and disadvantages.
French meringue is easier and quicker to make: you simply beat egg whites with sugar until stiff and glossy. No heating or syrup required.The problem with French meringue is that it doesn't keep for long. You'll find that after a night in the fridge, the air will drop and it will start to "howl" (liquid spills onto the lemon pie filling). French meringue should only be prepared if the lemon cake is eaten on the day it is made.
The preparation of Italian meringue is more technical: Prepare the syrupConfectionery thermometerThen pour the hot syrup over the egg whites, beating constantly.This makes a great meringue that holds up well, but the syrup technique can be tricky — not to mention it requires special equipment. This is a classic time-tested technique, which is why I'm including it in this recipe.
The Swiss method is the best of both worlds: It's so easy to whip together all the ingredients, but it can be made ahead of time and stored for days while cooking.The difference between the Italian and Swiss methods is that instead of cooking the meringue by mixing it with hot syrup, it is simply whipped up in a bowl set over a pot of simmering water. While whipping takes more time, it's a one-step, reliable technique, which is why my favorite meringue-making technique for years has been the Swiss method.If you've never made meringues before, I recommend starting with the Swiss method– is the one I use all the time and have included in the recipe below. Alternatively, the recipe also uses the French meringue method.
Print out the recipePinnacle recipe
The perfect lemon meringue cake with an easy to press batter
Create a truly unforgettable dessert with this Lemon Meringue Cake recipe: a simple, cookie-like hazelnut crust combined with a savory filling and creamy Italian meringue will delight all lovers of this classic dessert.
Preparation time:45Protocol Minimum
Cooking time:35Protocol Minimum
Total time:2Std. Time 20Protocol Minimum
For easy pressing of dough
For the lemon cake filling
- ½ Taxes Butter, cut into cubes
- 1 Spoon finely grated lemon zest (from about 1 lemon)
- ¾ Taxes freshly squeezed lemon juice (plain lemon, Meyer lemon, or a combination)
- ½ bis ¾ Taxes granulated sugar (less sugar when using Meyer lemons, more when using regular lemons)
- 3 Big yolks (Save the egg whites if you separate the eggs to make the meringue.)
- 3 Big Eggs
For Swiss meringue(see note on French meringue method)
For easy pressing of the dough:Preheat oven to 175°C (350°F). Lightly grease a9 inch tart pan with removable bottomand set itbaking paper. In the A bowlfood processor, add flour, hazelnuts, powdered sugar, lemon zest and salt. Process until the hazelnuts are finely ground. (If using ground hazelnuts, simply mix the ingredients together in a large bowl.) Sprinkle the flour and nut mixture over the butter. Stir with a fork until the butter is well incorporated and the mixture is moist. Pour the mixture onto the bottom and sides of the tart pan. Bake for 20 minutes or until crust is lightly golden. Remove from the oven and set aside, leaving the oven on.
For the lemon pie filling:In a medium saucepan, combine lemon zest, butter, lemon juice, and sugar. Heat over medium heat and stir until butter melts and sugar dissolves. Take from the fire.
In a bowl, mix together the yolks and whole eggs. Slowly add the warm butter and lemon juice, stirring constantly.It is important to pour in the hot mass very slowly and to beat constantly so that the eggs slowly heat up, otherwise you will end up with scrambled eggs!Place the warm egg mixture back into the saucepan and heat over medium-high heat. Continue beating until the filling thickens and resembles a custard. This should take 4 to 5 minutes.don't let it boil
Pour the lemon filling into the previously baked cake pan. Bake 12 minutes. Take out of the oven and let it cook for approxcooling rack. The filling will still be crispy when you take the cake out of the oven. It will harden as it cools.
For the Swiss meringue:in clean,Stainless steel bowl, proteins, sugar, water and cream of tartar. In a saucepan slightly smaller than a stainless steel bowl, add 1 inch of water and bring to a boil over medium-high heat. Place a stainless steel bowl over boiling waterBe careful not to let the bottom of the bowl touch the water directlyand hit the meringue with onehand mixerat low speed for 4 minutes. Increase speed to maximum and beat another 4 minutes, until meringue is bright white and thick. Remove bowl from heat and continue beating until meringue is fluffy and room temperature, 4 to 6 minutes more.
Preparation Lemon Meringue Cake:Carefully remove the cake from the mold and place on a plate. Spread the Swiss meringue over the lemon pie filling. (You can do this while the cake is still warm.) Use the back of a spoon to form a spiral pattern or decorative peaks. You can also transfer the meringue into a piping bag and spread it on the cake. usekitchen flashlightToast the whole meringue.
Alternatively, you can set the rack to the middle position and preheat the grill. Pour the batter onto a baking sheet and place under the grill.Always keep an eye on the cakeand turn often so that the meringue browns as evenly as possible.
Let the cake cool completely (you can put it in the fridge for an hour to speed up the process).
For the hazelnut praline coating(Optional):line abaking paperzSilicone mats. In a medium saucepan, heat the sugar and water over medium heat and stirSilikonspateluntil the sugar has completely dissolved. Bring to a full boil and simmer without stirring, gently tossing the pan occasionally until the caramel turns a nice amber color. Working very quickly, remove from the heat, add the hazelnuts, stir until well combined, then spread the mixture onto the prepared baking sheet.
Let cool at room temperature (or in the fridge if you're in a hurry) until the praline has set and set, about 15 to 30 minutes. Break the praline into pieces and store in an airtight container until ready to use. To top the lemon meringue cake, add the legumesfood processoruntil a thick consistency forms. Praline (or praline powder) can be stored in an airtight container at room temperature for several days.
PORTION:Sprinkle the perfect lemon meringue tart with crushed hazelnut praline, if desired, then slice and serve. Serve with additional hazelnut praline if you like.
STORAGE:Store the remaining lemon meringue cake in the fridge under a freezercake domeor keep in an airtight container for up to 3 days.
How to Roast and Shell Hazelnuts:Place hazelnuts on topbaking papergefüttertParchmentand bake at 170°C for 15 minutes, shaking the pan well every five minutes. When the hazelnut shells are shiny and cracked, remove them from the oven and place them on a clean kitchen towel. Roll the towel into a bundle and rub the hazelnuts together vigorously to remove the skin. Open the towel and pick up the shelled hazelnuts. A few bits of skin will remain, but that's okay! Store the peeled hazelnuts in itsealed containerstore in the refrigerator until ready to use.
To prepare French meringue:This meringue is easier and quicker to make, but it doesn't sit well.French meringue should only be made if the cake is eaten on the day it is made.
Wipe a slice of lemon in the bowl amixerequipped with a whisk attachment (or alarge stainless steel mixing bowlif you use ahand mixer), then add 3 proteins. Alternatively, mix 3 egg whites with ½ teaspoon (2ml) lemon juice or ½ teaspoon (2ml) cream of tartar in a bowl. Beat until foam is soft, then add 1 tablespoon (12 g) granulated sugar. Beat for 1 minute, then add 1 tablespoon (12g) more granulated sugar. Repeat this step until you've added a total of 6 tablespoons (72 g) of sugar. Beat until the French meringue is thick and glossy and forms a compact foam.
Spread the puff pastry meringue over the lemon pie filling(Cake needs to be room temperature or cold before topping with French meringue.), then tan with akitchen flashlightor under the grill. Serve within a few hours.
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