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Before you jump to Lemon meringue cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
Healthy eating is nowadays much more popular than before and rightfully so. There are numerous illnesses related to a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and high blood pressure. There are more and more campaigns to try to get people to follow a more healthy lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. Most likely, most people assume that it takes a great deal of work to eat healthily and that they will have to drastically change their way of life. In reality, however, simply making some small changes can positively affect daily eating habits.
The first change to make is to pay more attention to what you buy when you go to the grocery because it is likely that you have the tendency to pick up many of the things without thinking. For instance, did you ever think to check how much sugar and salt are in your preferred cereal? One healthy option that can give you a positive start to your day is oatmeal. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a regular part of your new healthy eating regimen.
As you can see, it is not hard to start making healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to lemon meringue cake recipe. To make lemon meringue cake you only need 10 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Lemon meringue cake:
- Use 6 eggs at room temperature
- You need 3/4 cup caster sugar
- Use 2 tsp finely grated lemon rind
- You need 1 cup plain flour
- You need 50 grams unsalted butter, melted
- Use 2/3 cup lemon curd
- Get 3/4 cup caster sugar
- Use 1 tbsp liquid glucose
- Get 2 tbsp water
- Provide 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.
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