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Lemon Meringue Cake

Whenever we have a celebration in our family, a nameday or a birthday I personally prefer to make a special cake for the day, one of my favorite and fanciest cakes that everyone in our family absolutely loves is the lemon meringue cake or Cipriani cake. 

Ingredients for the cake:

  • 200gr all-purpose flour
  • 6 eggs (separated)
  • 200 gr powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp baking powder

 

Lemon curd 

  • 6 egg yolks
  • 160 gr granulated sugar
  • 110 ml fresh lemon juice
  • Zest of 2 lemons
  • 50 gr cold butter cubbed

 

Frosting

  • 5 egg whites 
  • 200gr powdered sugar
  • 1tsp vanilla extract
  • lemon juice from ½ lemon

Instructions:

Start by preparing the cake batter. In a large mixing bowl, mix the egg yolks with the powdered sugar and the vanilla extract, and in another bowl, whisk the egg whites until stiff peaks form. 

Using a spatula, fold the egg whites into the previously mixed egg yolks and sugar, and sieve the flour. 

Spread the batter into well-greased cake baking pans size 20. Bake in a preheated oven at 180C for 15-20 minutes. 

Let them cool before spreading the lemon curd.  

Continue with the preparation of the lemon curd. Using a bain-marie, mix the egg yolks with the sugar and the lemon juice, whisk for approximately 10 minutes until the mixture begins to thicken. Add the butter and let the mixture cool at room temperature. 

Prepare the meringue by whisking the egg whites on medium speed and slowly adding the sugar and the vanilla extract. You can add lemon juice as well now. Increase the mixing speed to maximum and whisk for at least 10 minutes until stiff peaks form. 

At this point, the lemon curd is cool enough to be spread on one of the cakes. Spread evenly and cover with the other cake. Using a spatula, evenly distribute the meringue on the cake, forming waves. Using a kitchen torch, slowly burn the edges of the cakes. Let the cake chill in the refrigerator for at least 30 minutes before serving. 

Bon Appétit