Lemon Meringue Cake Recipe - The Cookie Rookie® (2024)

FAQs

What is lemon meringue cake made of? ›

Ingredients for Lemon Meringue Cake

Lemon or yellow cake mix: This provides the base for our cake with a bright, lemony flavor. It's a convenient start to making a delicious homemade cake. Large eggs: Eggs add richness and structure to the cake. Canola oil: Canola oil keeps the cake moist and tender.

The cake and lemon curd portions of this recipe can be assembled and stored, covered, in the fridge for up to three days. Or just wrap cake layers and leave them at room temperature. (You can prepare the cake layers ahead and freeze them for up to a month, too.)

Beat a mixture of thickened cornstarch and water into the egg whites to bind and stabilize the liquid in the meringue (and keep it from seeping out). Cook the filling for the full 2 minutes on the stove top so the cornstarch thickens completely and doesn't start breaking down and "leaking" during chilling.

You make a lemon cream pie with a custard base. Made with condensed milk or cream and egg yolks. While A lemon meringue pie is made with egg yolks, corn starch, and butter, making a curd rather than a cream. The Cream in this recipe makes for a smooth luxurious and velvety texture.

What is the best way to prevent having liquid at the bottom of a lemon meringue pie? Don't over bake your meringue! Overbaking causes the egg whites to shrink and squeeze out small droplets of moisture. Always make sure to check on your pie at the minimum baking time.

Italian Meringue

This simple syrup is then whisked into beaten egg whites and the butter is blended in. This meringue is a lovely light icing that is not too sweet and perfect for decorating cakes and cupcakes since it is firm, stable, and glossy.

They're best served chilled, but knowing how to store meringue pie is necessary to ensure your dessert will be in tip-top shape when it's time for serving.

Use Superfine Sugar

If you don't mix your meringue well, undissolved sugar will make it gritty and can cause weeping to boot. Test that the sugar is dissolved by rubbing a dab of the meringue between your fingers. If you still feel granules, it's not dissolved and you need to continue mixing.

Unfortunately, a few minutes in the oven isn't really enough time to fully stabilize a meringue and meringues made in this way will often shrink, separate from the crust and start to weep after a short while.

Lemon meringue pie is an American innovation, one that's more than 200 years old. Although this long-time diner staple, lemony custard piled high with fluffy meringue, has the look of something that might have emerged in the Pillsbury Bake-Off in the mid-20th century, its roots go much deeper than that.

Is lemon juice or cream of tartar better for meringue? ›

Yes, but the acid in the cream of tartar makes for a sturdier meringue that is less prone to weeping. If you'd rather use lemon juice as an acidic ingredient rather than cream of tartar, add about 1/2 teaspoon juice for every egg white in your recipe.

Meringue cake is the perfect marriage between (Pavlova-like) crunchy-but-soft egg white based cake and smooth filling made with whipped cream, butter, egg yolks and hazelnut.

Mix sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour into pie crust. Bake in the preheated oven for 25 minutes. Five minutes before pie is done, beat egg whites and cream of tartar together in a bowl using an electric mixer on high speed until foamy.

Meringue (/məˈræŋ/ mə-RANG, French: [məʁɛ̃ɡ]) is a type of dessert or candy, of French origin, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, flour or gelatin may also be added to the eggs.

With a crisp and buttery shortcrust pastry base, a smooth and creamy lemon filling and clouds of fluffy Italian meringue, it is sweet, zingy and impossible to resist! This is a long post full of helpful tips, step-by-step photos and a troubleshooting guide to achieve the pie, every time.