Lemon meringue pie

Lemon Meringue Cake – An Explosion of Freshness and Sweetness!

Preparation time: 1 hour
Baking time: 2 hours
Total time: 3 hours
Servings: 12

Today, I invite you to celebrate with me a special recipe that brings joy and smiles to the faces of loved ones. It's a lemon meringue cake, perfect for any occasion, especially for special days. I personally chose to make it to celebrate my father's birthday, and I hope it brings the same joy to your home.

A Brief History of Lemon Cake

Lemon cake is a dessert that has gained popularity over time due to its combination of flavors and textures. It blends the acidity of lemon with the sweetness of meringue, creating a perfect contrast. Meringue, a very old cooking technique, adds an elegant appearance and a fluffy texture, while the lemon mousse complements this dessert with a creamy, flavorful layer. It's a cake that speaks of indulgence and love, making it ideal for celebrating important moments in our lives.

Necessary Ingredients

*For the sponge cake:*
- 6 eggs (fresh, at room temperature)
- 100 g flour
- 150 g sugar
- 50 g cornstarch
- 1 packet of vanilla (or 1 teaspoon of vanilla extract)

*For the lemon mousse:*
- 2 eggs (fresh)
- 6 tablespoons sugar
- 4 tablespoons cornstarch
- 350 ml milk (preferably whole)
- 60 ml lemon juice (freshly squeezed)
- 10 g gelatin (hydrated)
- 500 ml heavy cream

*For the lemon curd:*
- 150 g sugar
- 75 g butter (at room temperature)
- Juice and zest of 1 lemon (about 60 ml juice)
- 2 eggs (fresh)

*For the meringue:*
- 4 egg whites (fresh)
- 4 tablespoons powdered sugar
- A drop of lemon juice

Step by Step for a Perfect Cake

1. Preparing the Meringue

To achieve perfect meringue, it is essential to have clean utensils and ingredients, free of any grease. Start by beating the egg whites with a pinch of salt until frothy. Once frothy, gradually add the sugar while continuously mixing until you achieve a glossy, firm foam that forms peaks. Finally, add the lemon juice and mix for a few seconds.

On a baking paper, draw a circle with the diameter of the cake (26 cm) and spread the meringue within this circle, creating waves with a spoon. Bake the meringue in a low oven, with the door slightly ajar, for about 1.5 hours, until it becomes dry and crispy. Be careful not to burn it! Once done, let it cool.

2. Preparing the Sponge Cake

Beat the egg whites with a pinch of salt until foamy. Gradually add half of the sugar and continue mixing until you achieve a firm foam. In another bowl, mix the egg yolks with the remaining sugar until they become light in color, then add the vanilla.

Mix the flour with the cornstarch and incorporate it into the yolk mixture. Then, add the egg white foam, gently folding it in with upward motions to avoid losing air in the mixture. Divide the batter into three equal parts and bake each layer in a round pan (26 cm), lined with baking paper, for 10-15 minutes, or until the edges start to brown. Let the layers cool on a wire rack.

3. Preparing the Lemon Mousse

For the mousse, beat the eggs until they double in volume. Mix the cornstarch with the sugar and add it to the eggs, mixing to avoid lumps. Bring the milk to a boil and slowly pour it over the egg mixture while continuously stirring. Transfer everything back to the pot where the milk was heated and cook over low heat, stirring constantly, until the mixture thickens.

Off the heat, add the hydrated gelatin into the lemon juice and stir until dissolved. Let it cool. Whip the heavy cream and fold it into the cooled pudding mixture until well combined.

4. Preparing the Lemon Curd

In a saucepan, combine the lemon juice, zest, and sugar, allowing it to simmer over low heat. Beat the eggs and slowly add them to the hot mixture while stirring constantly. Cook over low heat, stirring, until it thickens. Remove from heat, add the butter, and stir until smooth. Let it cool.

5. Assembling the Cake

On a serving plate, place one sponge layer and fit a cake ring around it. Divide the lemon curd into three equal parts. Spread one part over the layer, then add half of the lemon mousse. Cover with the second layer, spread it with lemon curd, add the remaining mousse, and level it off. Place the final layer on top, spreading it with lemon curd. Finally, top with the meringue.

6. Chilling and Serving

Refrigerate the cake for a few hours or, ideally, overnight. Once chilled, remove the ring and dress the edges of the cake with whipped cream. Dust the meringue with powdered sugar for an elegant finish.

Serving Suggestions

This lemon meringue cake is delicious alongside a cup of tea or aromatic coffee. It also pairs perfectly with a glass of sparkling wine or fresh lemonade on warm summer days. Feel free to experiment with different flavors, adding, for example, a few mint leaves for a unique contrast.

Helpful Tips

1. Ensure all ingredients are at room temperature for better blending.
2. Use fresh lemons for their juice and zest – the flavor will be much more intense.
3. If you want an even fluffier texture for the mousse, you can add a pinch of salt to the cream before whipping it.
4. Do not open the oven during the baking of the meringue to avoid it cracking.

Frequently Asked Questions

*1. Can I use store-bought eggs?*
It is recommended to use fresh eggs, as they have a better texture and provide a more pleasant taste.

*2. What can I do if the meringue cracks?*
If the meringue cracks, don’t worry! It can be covered with whipped cream or fresh fruits.

*3. Can I prepare the cake a day in advance?*
Yes, the cake can be made a day in advance and stored in the refrigerator, allowing it to chill and the flavors to develop.

Try this lemon meringue cake recipe and let yourself be carried away by its refined flavor. Whether you are celebrating a special day or simply want to indulge, this dessert will surely bring smiles to the faces of your loved ones. Happy birthday, Dad! Happy birthday, my love!