Lemon Meringue Delight Cake
"Three layers of moist lemon sponge cake filled with lemon curd and crisp baked meringue cookies and topped with lemon curd buttercream, more lemon curd and baked meringue swirls...."
INGREDIENTS
•
3 egg whites (90 g)
•
3/4 cup (150 g) sugar
•
A drop soft gel paste color, yellow
•
You will also need:
•
A large pastry bag
•
Decorating tip #1A
•
A small paintbrush
•
4 lemons (or 6 Meyer lemons), preferably organic
•
2 whole eggs plus 4 egg yolks (set whites aside for buttercream)
•
1 cup sugar (200 g)
•
4 tablespoons (60 g) unsalted butter, at room temperature and cut into small even cubes
•
7 egg whites (210 g)
•
1-1/2 cups (300 g) sugar
•
Pinch of salt
•
2 cups (454 g) unsalted butter, softened and cut into cubes
•
1/4 cup (60 ml) lemon curd
•
1 teaspoon (5 ml) pure vanilla extract
•
Few drops of soft gel paste colour, yellow (I used electric yellow)
•
3/4 cup (170 g) unsalted butter, softened
•
2 cups (400 g) sugar
•
6 eggs, separated
•
2 cups (270 g) all-purpose flour
•
3/4 teaspoon (4 g) baking soda
•
1/2 teaspoon(4 g) salt
•
2 tablespoons (30 ml) lemon juice
•
2 teaspoons (10 ml) pure vanilla extract
•
1/2 teaspoon (2.75 ml) lemon extract
•
2 tablespoons (30 ml) lemon zest
•
3/4 cup (180 ml) plain yogurt, at room temperature
•
baked meringue swirls, for decorating
•
lemon drop candy, for decorating
Comments & Reviews
Just A Pinch Sweepstakes