Lemon Meringue cake

Sunset Magazine


Any butter, yellow or lemon cake,
prepared in a loaf pan (5 x 9)
1 cup egg whites (about 8 eggs)
1 cup sugar
Lemon curd:
½ cup margarine
½ cup fresh lemon juice (about 3 lemons)
¾ cup sugar
8 large egg yolks

Prepare cake and cool.

Make lemon curd: in a medium saucepan, melt margarine with lemon juice over high heat. In a
separate bowl, whisk together sugar and yolks. Slowly whisk hot lemon and margarine into egg
mixture, ½ cup at a time. Pour mixture back into saucepan and cook, whisking constantly,
until the mixture is very thick, 5 to 8 minutes. Transfer lemon curd to a glass container.
Cover with plastic wrap, pressing it onto the top of the curd to prevent a skin from forming.
Chill until cold, at least 1 hour and up to 2 days.

Make meringue: Whisk whites and sugar together in a metal bowl. Set over a saucepan of
simmering water and whisk constantly until mixture is warm to the touch and sugar feels
dissolved, about 2 minutes. Scrape whites into the bowl of a stand mixer. Whisk on high
until light and fluffy and the side of the bowl feels cool.
Preheat broiler, with rack 7 inches from the burner (use convection if you have it). Lice
cake horizontally into 3 even layers. Spread each layer with the lemon curd. Top with the
last layer of cake. Cover the entire cake with the meringue.
Broil cake just until top is golden brown, about 1 minute, being careful not to burn it.

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