The Lemon Meringue Cake is a delightful dessert that combines the zesty flavor of lemons with the sweetness of meringue. This cake typically features layers of moist lemon-flavored cake, sandwiched between tangy lemon curd and topped with a fluffy meringue frosting.


For the base:

1 egg
50g sugar
50g flour
40 ml of oil
3 g baking powder
Lemon zest

For the lemon mousse:

2 eggs
2 lemons juice
50g sugar
15g butter
1 gelatin sheet (3 g)
200 ml sugar-free whipping cream

For the meringue:

150g sugar
50 g of water
2 eggs
1 pinch of salt


1. Base: beat the eggs with the sugar and lemon zest.  Then add the oil, flour and baking powder.

2. Pour the dough into a mold and bake at 180° for 9 minutes.

3. Mousse: Mix sugar, lemon zest, eggs and lemon juice in a saucepan.  Cook until thickened.

4. Then add the butter and hydrated gelatin.  Cover with some plastic wrap and let cool.

5. Now whip the cream and add the lemon cream from before.

6. Moisten the base with a little milk and cover with a layer of lemon mousse.

7. Refrigerate for at least 4 hours.
8. Meringue: make the syrup by boiling water and sugar.

9. Start beating the egg whites, then pour in the syrup.

10. Decorate the cake with the meringue and burn with a blowtorch


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