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:
| 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.
