If you have always wanted to know how to make lemon cake with meringue, in Recipesgatis we share all the tricks to obtain the traditional Lemon foot. In addition, we incorporate photos in each step so that it is easier to follow the recipe and check how it should look. Keep reading and get to work!
| 🚻 10 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make lemon cake with merengue: |
| For the base of the cake :: 250 grams of flour 125 grams of butter 100 grams of sugar glas 2 egg yolks 1 teaspoon of lemon 1 pinch of salt or dust to bake bakery | For lemon cream :: 500 milliliters of water 2 lemons 50 grams of maicena 80 grams of sugar 5 egg yolks for merengue :: 5 egg whites 150 grams of sugar (¾ cup) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make lemon cake with merengue:
1. allist all ingredients to prepare the lemon cake with meringue. We have chosen to make the homemade broken mass, but you can always buy it already made and skip this step.
2. To make the dough, it forms a volcano with the flour and places in the center the butter at room temperature, the sugar, the yolks and the lemon zest. Mix and knead to form a homogeneous mass. Then, let me rest in the fridge for about 20 minutes.
3. Press the oven at 180 ºC. Meanwhile, a mold of 26 cm in diameter greases, stretches and places the dough at the base. To prevent mild, place some weight on top, such as chickpeas, and bake the dough for 20-25 minutes, or until golden brown. Remove the oven and reserve to continue with the lemon cake with meringue.
4. To make the lemon filling, it warns the water in a saucepan, adds the cornstarch and the dissolved sugar in the juice of the two lemons. Kitchen over low heat and stir a wooden spoon.
5. When the mixture starts thickening, add the yolks and zest of the lemons and continue mixing.
6. It is very important to constantly remove until the filling acquires a thick texture, typical of a cream. When it is, remove the preparation of the fire.
7. Prepare the Swiss meringue by beating egg whites and adding little by little and still beat the sugar. To get the snow point, we recommend using electric rods or blender, since with manual rods it is necessary to beat vigorously. To make it smoother, use glasses or sprayed sugar.
8. Once ready, fill the cake with the lemon cream first and then distribute the meringue.
9. Bake the lemon cake until the meringue is golden over, at 180 ºC. Let cool and reserve in the refrigerator until serving. This lemon cake with meringue is very simple to make and it is delicious, encourage yourself to prepare it!
