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Lemon-Filled Meringue Cake

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“A lovely lemon dessert.”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. To make Cake: Preheat oven to 350.
  2. Grease two 8 inch gake pans.
  3. Cream butter with 1/2 cup sugar untill light and fluffy.
  4. Add egg yolks one at a time.
  5. Blend in milk and vanilla.
  6. Sift flour and baking powder together, and gradually add this to creamed mixture.
  7. Beat for 2 minutes.
  8. Divide batter between pans.
  9. In another bowl beat egg whites and 1 tsp lemon juice untill soft peaks form.
  10. gradually add 1 cup sugar, and beat till stiff peaks form.
  11. Spread meringue over cake batter in pans.
  12. Sprinkle Almons on one layer.
  13. Bake for 30 minutes.
  14. Filling: Mix cornstarch, sugar and milk in a small saucepan, heating over medium heat and stiring constantly.
  15. Bring to a boil.
  16. Stir a little of the hot mixture into the egg yolks, then add egg mixture to the sauce pan.
  17. Cook for 1 minute, stirring.
  18. remove from heat and add lemon rind and juice.
  19. Frosting: Whip cream and sugar till soft peaks form.
  20. Assemble the cake: place layer without almonds on a serving platter, meringue side down.
  21. Spread with lemon filling.
  22. Place second layer on top, almond side up.
  23. Frost edges of cake with whipped cream.

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