Nigella Lemon Meringue Cake is crafted with butter, eggs, sugar, flour, and zesty lemon the total prep and cook time is approximately 90 minutes, serving 8 people.
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🤍 Why You’ll Love This Lemon Meringue Cake Recipe:
- Buttery Richness: Revel in the lusciousness of the buttery sponge layers, providing a moist and tender crumb that complements the zesty lemon filling.
- Sensational Texture: Enjoy the contrast of textures, from the soft and creamy lemon curd to the crisp and golden peaks of the meringue, creating a symphony of sensations with every slice.
- Simple Elegance: Embrace the effortless elegance of this cake, with its understated beauty and timeless appeal, making it perfect for any occasion, whether it’s a casual gathering or a special celebration.
- Crowd-Pleasing Delight: Delight your family and friends with this irresistible treat that never fails to impress, leaving everyone craving for more and earning you compliments as the ultimate dessert connoisseur.
❓ What Is Nigella Lemon Meringue Cake Recipe?
Nigella Lemon Meringue Cake is a delectable dessert featuring a luscious combination of buttery sponge cake infused with lemon zest and juice, topped with a fluffy meringue.
🍋 Nigella Lemon Meringue Cake Ingredients
- 125 grams very soft unsalted butter
- 4 large eggs (separated)
- 300 grams caster sugar (plus 1 teaspoon)
- 100 grams plain flour
- 25 grams cornflour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 unwaxed lemon – zest and 4 teaspoons of juice
- 2 teaspoons milk
- ½ teaspoon cream of tartar
- 150 millilitres double cream (or whipping cream)
- 150 grams good quality lemon curd
🥮 How To Make Nigella Lemon Meringue Cake
- Preheat the oven, set it to gas mark 6/200°C/180°C Fan/400ºF and grease and line two 21cm / 8 inch cake tins.
- Combine egg yolks, 100g sugar, butter, flour, cornflour, baking powder, bicarb, and lemon zest in a processor, add lemon juice and milk, then mix again.
- Split the batter between the tins. Use a spatula to spread it evenly, then whisk egg whites and cream of tartar until peaks form, then gradually add 200g sugar. Spread meringue over the cake batter in the tins.
- Smooth one meringue with a spatula and peak the other with a spoon. Sprinkle 1 teaspoon of sugar over the peaks. Bake for 20-25 minutes.
- Use a cake tester on the flat meringue-topped cake to ensure it’s cooked. Let both cakes cool in the tins on a wire rack.
- Place the flat-topped cake meringue side down on a plate. Whisk the double cream until thick. Spread lemon curd on the flat cake, then layer on the cream. Top with the other cake, meringue side up.
💭 Recipe Tips:
- Ensure egg whites are at room temperature for optimal meringue volume.
- Use fresh lemon juice and zest for vibrant flavor.
- Avoid overmixing cake batter to prevent a dense texture.
- Gradually add sugar to egg whites for stable meringue.
- Let cake cool completely before slicing to maintain structure.
🍨 What To Serve With Lemon Meringue Cake?
Serve Lemon Meringue Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of textures and flavors.
🎚 How To Store Leftovers Lemon Meringue Cake?
- Refrigerator: To store leftovers lemon meringue cake refrigerate in an airtight container for up to 3 days.
- Freezer: To freeze wrap slices of leftovers lemon meringue cake in plastic wrap and store in a freezer-safe container for up to 1 mo th.
🚫 Can I Reheat Leftovers Lemon Meringue Cake?
Reheating leftovers lemon meringue cake isn’t recommended. It’s best enjoyed at room temperature to maintain its texture and prevent the meringue from deflating.
FAQ’S
How Do I Know If The Meringue Is Fully Cooked On A Lemon Meringue Cake?
To know if the meringue is fully cooked, check for firmness and light browning on top, usually after baking for 20-25 minutes.
How Do You Adjust The Sweetness Level Of A Lemon Meringue Cake?
Adjust sweetness by adding or reducing sugar in the meringue or lemon curd to taste before assembling the cake.
How Do You Prevent The Meringue From Weeping On A Lemon Meringue Cake?
Prevent meringue weeping by spreading it over hot filling and sealing the edges to prevent moisture from escaping.
Can You Substitute Lemon Curd With Another Filling In A Lemon Meringue Cake?
Yes, you can substitute lemon curd with other fillings like passion fruit curd or raspberry jam for variety.
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Nigella Lemon Meringue Cake Nutrition Facts
Amount Per Serving
- Calories : 170
- Fats: 10g
- Saturated fats: 5g
- Trans fats: 0.5g
- Cholesterol: 75mg
- Sodium: 70mg
- Carbs: 17g
- Net carbs: 16g
- Fiber: 1g
- Sugar: 11g
- Protein: 3g
- Calcium: 20mg
- Iron: 1mg
Nigella Lemon Meringue Cake
Description
Nigella Lemon Meringue Cake is crafted with butter, eggs, sugar, flour, and zesty lemon the total prep and cook time is approximately 90 minutes, serving 8 people.
Ingredients
Instructions
- Preheat the oven, set it to gas mark 6/200°C/180°C Fan/400ºF and grease and line two 21cm / 8 inch cake tins.
- Combine egg yolks, 100g sugar, butter, flour, cornflour, baking powder, bicarb, and lemon zest in a processor, add lemon juice and milk, then mix again.
- Split the batter between the tins. Use a spatula to spread it evenly, then whisk egg whites and cream of tartar until peaks form, then gradually add 200g sugar.
- Spread meringue over the cake batter in the tins.
- Smooth one meringue with a spatula and peak the other with a spoon. Sprinkle 1 teaspoon of sugar over the peaks. Bake for 20-25 minutes.
- Use a cake tester on the flat meringue-topped cake to ensure it’s cooked. Let both cakes cool in the tins on a wire rack.
- Place the flat-topped cake meringue side down on a plate. Whisk the double cream until thick. Spread lemon curd on the flat cake, then layer on the cream. Top with the other cake, meringue side up.
Notes
- Ensure egg whites are at room temperature for optimal meringue volume.
Use fresh lemon juice and zest for vibrant flavor.
Avoid overmixing cake batter to prevent a dense texture.
Gradually add sugar to egg whites for stable meringue.
Let cake cool completely before slicing to maintain structure.