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Before you jump to Lemon meringue cake recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.
Everyone knows that in order to truly be healthy you need to eat a wholesome and balanced diet and get a proper level of exercise. Sadly, there isn’t constantly enough time or energy for us to really do the things we want to do. Working out at the gym isn’t something people want to do when they get off from work. A delicious, grease laden burger is usually our food of choice and not a crunchy green salad (unless we are vegetarians). You should be thankful to learn that getting healthy doesn’t always have to be super difficult. If you keep going with it, you’ll get all of the required exercise and healthy food. Here are some simple ways to get healthful.
Pick water over other refreshments. Having a soda or a cup of coffee every occasionally isn’t a horrible idea. Getting all of your hydration from them is a horrendous idea. When you decide on water more than other beverages you are helping your body stay very healthy and hydrated. You’re also cutting hundreds of calories out of your diet— without having to resort to terrible tasting diet food. Water is ordinarily one of the keys to really reducing your weight and becoming really healthy.
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We hope you got insight from reading it, now let’s go back to lemon meringue cake recipe. To cook lemon meringue cake you only need 10 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Lemon meringue cake:
- Use 6 eggs at room temperature
- You need 3/4 cup caster sugar
- Provide 2 tsp finely grated lemon rind
- Take 1 cup plain flour
- Use 50 grams unsalted butter, melted
- You need 2/3 cup lemon curd
- Provide 3/4 cup caster sugar
- Prepare 1 tbsp liquid glucose
- Take 2 tbsp water
- Prepare 3 egg whites, at room temperture
Instructions 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.
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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