Lemon Meringue Layer Cake

@under_baked

Lemon Meringue Shortcake. Guys, this is like eating a lemon meringue pie, but in a cake disguise! 🥰 this Shortcake was filled with lemon pastry cream and whipped cream, moistened with zingy lemonade and topped with meringue which was lightly charred to give it lemon meringue pie vibes. Tell me your thoughts 😊 . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecoreaesthetic #aestheticbaking #cottagecorebaking #lemontok #lemonmeringuepie #fallbaking

♬ original sound – Ghibli Shorts

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:

ElementIngredientAmount (g / units)
Vanilla Genoise (Recipe)1cm thick x 4 Sheets
Insert Cream: Lemon Pastry CreamMilk242g
Eggs50g
White Granulated Sugar50g
Vanilla Extract7g
Cornstarch18g
Lemon Juice20g
Lemon Zest10g
Lemon Oil (Optional)1-2 drops
Unsalted Butter10g
Insert Cream: PlainHeavy Cream (38%)130g
White Granulated Sugar13g
Icing Cream: PlainHeavy Cream (38%)130g
White Granulated Sugar13g
Piping Cream: Plain (Closed star piping tip 844)Heavy Cream (38%)30g
White Granulated Sugar3g
Decoration: Meringue (whip together to a stable meringue)Pasteurized Egg White34g
White Granulated Sugar31g
Decoration: Fresh LemonFresh LemonSliced Lemon, cut into quarters
Decoration: Fresh ThymeFresh ThymeQS

Preparation:

Lemon Pastry Cream:

  1. 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.
  2. In a saucepan, over medium heat, cook the remaining 182g of the milk with the sugar, and bring it to a simmer.
  3. Gradually temper the eggs mixture with the hot milk.
  4. 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.
  5. Cook over medium-low heat, whisking constantly, until the cream is thickly bubbling.
  6. Take the saucepan off the heat and add the butter and vanilla extract. Whisk well and transfer the cream to a clean bowl.
  7. 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:

  1. Spread 150g lemon pastry cream and cover it with another cake sheet. Spread 75g plain insert cream and cover it with another cake sheet.
  2. Keep stacking all the sheets in similar manner. Use the remaining insert cream to crumb coat the entire cake.
  3. Ice and decorate as shown in the photo, or per your personal preference.
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Lemon Meringue Layer Cake עוגת שכבות לימון ומרנג

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Lemon Meringue Layer Cake עוגת שכבות לימון ומרנג

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