Lemon Meringue Layer Cake
Remember this “apple pie” layer cake? Obviously, I am going to try to recreate a lemon meringue pie flavored cake lol. I still can’t get the fresh and lemony flavors of this cake, out of my head. If you do not own a blowtorch at home, you can skip the meringue layer. However, the burnt meringue just lends that additional one small decorative touch.
First published:
Last modified:
Lemon Meringue Layer Cake:
Recipe:
| Element | Ingredient | Amount (g / units) |
| Vanilla Genoise (Recipe) | – | 1cm thick x 4 Sheets |
| Insert Cream: Lemon Pastry Cream | Milk | 242g |
| Eggs | 50g | |
| White Granulated Sugar | 50g | |
| Vanilla Extract | 7g | |
| Cornstarch | 18g | |
| Lemon Juice | 20g | |
| Lemon Zest | 10g | |
| Lemon Oil (Optional) | 1-2 drops | |
| Unsalted Butter | 10g | |
| Insert Cream: Plain | Heavy Cream (38%) | 130g |
| White Granulated Sugar | 13g | |
| Icing Cream: Plain | Heavy Cream (38%) | 130g |
| White Granulated Sugar | 13g | |
| Piping Cream: Plain (Closed star piping tip 844) | Heavy Cream (38%) | 30g |
| White Granulated Sugar | 3g | |
| Decoration: Meringue (whip together to a stable meringue) | Pasteurized Egg White | 34g |
| White Granulated Sugar | 31g | |
| Decoration: Fresh Lemon | Fresh Lemon | Sliced Lemon, cut into quarters |
| Decoration: Fresh Thyme | Fresh Thyme | QS |
Preparation:
Lemon Pastry Cream:
- In a small bowl, whisk together 60g of the milk and cornstarch, until smooth and without any lumps. Add the eggs and whisk thoroughly to combine.
- In a saucepan, over medium heat, cook the remaining 182g of the milk with the sugar, and bring it to a simmer.
- Gradually temper the eggs mixture with the hot milk.
- Transfer the tempered mixture back into the saucepan, through a strainer to capture any cooked egg bits. Add the lemon juice, lemon zest and optional lemon oil.
- Cook over medium-low heat, whisking constantly, until the cream is thickly bubbling.
- Take the saucepan off the heat and add the butter and vanilla extract. Whisk well and transfer the cream to a clean bowl.
- Attach a plastic wrap directly on the surface of the cream and allow it to cool down at room temperature for 1 hour. Then refrigerate for at least 4 hours (or preferably, overnight).
Cake assembly instructions:
- Spread 150g lemon pastry cream and cover it with another cake sheet. Spread 75g plain insert cream and cover it with another cake sheet.
- Keep stacking all the sheets in similar manner. Use the remaining insert cream to crumb coat the entire cake.
- Ice and decorate as shown in the photo, or per your personal preference.
