So that you could be preparing Lemon meringue cake recipes for your family however this tips may be helpful.
By no means prepare dinner this stuff in an Air Fryer
In the previous couple of years, Air Fryers have develop into highly regarded as well as a necessary kitchen equipment. Basically an amped-up countertop convection oven, it is fairly frequently recommended by cooking consultants to organize frozen meals, bake cookies, and even fry bacon, rooster and other meats. Air frying is more healthy than frying in oil. It cuts calories by 70% to 80% and has a lot less fats. This cooking method might also lower down on a few of the other dangerous results of oil frying.
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We hope you got benefit from reading it, now let’s go back to lemon meringue cake recipe. You can have lemon meringue cake using 10 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Lemon meringue cake:
- Take 6 eggs at room temperature
- Take 3/4 cup caster sugar
- Take 2 tsp finely grated lemon rind
- Get 1 cup plain flour
- Provide 50 grams unsalted butter, melted
- Provide 2/3 cup lemon curd
- Take 3/4 cup caster sugar
- Use 1 tbsp liquid glucose
- Use 2 tbsp water
- Get 3 egg whites, at room temperture
Steps to make Lemon meringue cake:
- Grease a 22cm round x 7cm deep cake pan. Line with baking paper.
- 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.
- 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.
- 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.
- 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.
- 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.
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