Lemon Meringue Delight Cake

Lemon Delight Cake via Sweetapolita

Have you ever noticed that the best thing to pair with lemon seems to be . . . lemon? Every time I make a lemon cake or cupcake, aside from my occasional frolic with lavender and lemon or blueberry and lemon, all I want to do is add more lemon zest, lemon juice, lemon extract, lemon filling, lemon topping, lemon curd, lemon frosting and lemon buttercream. Lemon!

Lemon Delight Cake via Sweetapolita

During some of my recent baking in preparation for my sister-in-law’s baby shower, I did some lemon cupcakes filled with lemon curd and topped with lemon frosting, and I realized that I haven’t made a completely lemony layer cake in a long time. It was definitely time. And wait! Before you scroll down and read the recipe, just know that there are a few components in this cake that do take some time, but don’t let that scare you away — most of this cake can be made up to a few weeks ahead of time, so the actual assembly of the cake really is pretty quick and simple.

So what is a Lemon Meringue Delight Cake? It’s three layers of moist, lemony sponge cake filled with homemade lemon curd, lemon curd Swiss meringue buttercream and baked meringue discs, and frosted in more lemon curd Swiss meringue buttercream, topped with more lemon curd, swirls of buttercream, baked meringue swirls and lemon drop candy. In other words, a lotta lemony loveliness.

Lemon Delight Cake via Sweetapolita

A lemon party of sorts.

Lemon Meringue Milkshake via Sweetapolita

Remember these Lemon Meringue Milkshake & Mini Swirl Meringues? I make those little swirl meringues often, and I thought they’d make perfect little lemon cake decorations, so I just made them a bit bigger and a tad more swirly for this cake. In this particular recipe I did the meringues with a Swiss meringue method (heating the sugar and egg whites over a pot of simmering water until they reach 140-160°F and then whipping them in the mixer), but you can also do them with a traditional French meringue method (whisking the room temperature/warm egg whites in the mixer until they become foamy, then adding the sugar gradually, beating until stiff peaks form). I found, though, that the Swiss version seems to bake very glossy and the French meringue bakes a little more matte. The ones I used on the cake ended up being the French version, but I made some last night using the Swiss method and they were so nice and glossy. (They seem to taste the same either way.)

Baked meringues have my heart because, aside from their addictive sweet, light and crispy-ness, you can make a big batch and keep them airtight for weeks, making them ideal for topping cakes or cupcakes. And, of course, for random snacking. I thought it would be fun to make a few larger discs and put them right on top of the lemon curd filling in the cake, so when you’re taking lemony cake bites you hit little bursts of lemon meringue surprises along the way.

Lemon Delight Cake via Sweetapolita

Lemon Delight Cake via Sweetapolita

Lemon Meringue Delight Cake via Sweetapolita

Lemon = Happy.

Again, I know the recipe looks a little daunting because of all of the components, but if you do a bit ahead of time, it really is a joy to make. Keep remaining lemon curd in an airtight container in the freezer for a zippy addition to pancakes, muffins, scones and more  – you’ll thank me! ♥

Lemon Meringue Delight Cake

Yield: One 3-layer, 8-inch round cake

Serving Size: 8-10

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

    For the Baked Meringue Swirls/Discs:
  • 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
  • For the Lemon Curd:
  • 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
  • For the Lemon Swiss Meringue Buttercream:
  • 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)
  • For the Lemon Cake:
  • 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

Instructions

    For the Baked Meringue Swirls/Discs:
  1. Preheat oven to 200°F. Line two baking sheets with parchment paper and set aside. Wipe the bowl of an electric mixer and the whisk attachment with paper towel and lemon juice, to remove any trace of grease.
  2. Add egg whites and sugar to the mixer bowl and fit onto the top of a medium saucepan filled with about 1-inch of simmering (not boiling) water. (Be sure the bottom of your bowl is not touching the water.) Whisk constantly but gently, until temperature reaches 140°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  3. Dry the underside of the mixer bowl and transfer to your stand mixer. Whip using the whisk attachment until the meringue is thick and glossy and has reached the stiff peak stage.
  4. While the meringue is whipping in the mixer, fit your decorating bag with a plain round pastry tip. Fold over a cuff at the top of the pastry bag and paint 3, equally-spaced, thin lines of yellow gel colour using your fine paint brush (you can use any paint brush, but it should only be one you designate for food) from the pastry tip up toward the cuff.
  5. Fill the bag with your meringue (no more than 2/3 full) and pipe 1-1/2-inch swirls onto one of the lined baking sheets, spacing them about 1-inch apart. (These will be used to decorate top of cake). On the second baking sheet, pipe the remaining meringue into flat discs, about 2-inches in diameter, spacing them about 1" apart. (These will be used on top of the filling inside the assembled cake.)
  6. Bake for 60 minutes, rotating the trays after 30 minutes. Lower the oven to 175°F and bake until dry, about 40 minutes more. Keep in an airtight container until needed.
  7. For the Lemon Curd:
  8. Wash lemons really well (with a bristled brush under cold water) and using a zester, remove all of the coloured portion of the peel from the fruit (not the white pith–it’s bitter!) into a bowl or onto a piece of wax paper. Rotate fruit as necessary to get as much of the zest off. Repeat until you have 2 teaspoons (30 ml) of the zest, and set aside.
  9. Slice the lemons in half crosswise (I find room temperature citrus is best for juicing) using a sharp knife, and extract as much of the juice as you can using a citrus reamer, or I use a small, manual citrus juicer. (Just be sure to catch all of the juice in a bowl and to completely strain the seeds before using.) Repeat the juicing until you have 2/3 cup (160 ml) of the strained juice.
  10. Get your double boiler ready by filling a saucepan with 1″ of water, then placing a metal bowl on top of the saucepan. You will need to ensure the bowl fits snugly into the top of the saucepan and that the bottom of the bowl doesn’t touch the water (important, or your eggs will cook). You can now remove the bowl and continue with making the curd.
  11. Whisk the juice, whole eggs, egg yolks and sugar in the bowl until smooth. Add the butter cubes to the bowl, but don’t stir.
  12. Heat the water in the saucepan over low heat until it simmers (not boils) and place the bowl atop the rim. Stirring gently, but constantly, using heatproof spatula or wooden spoon, cook until the curd has thickened and all of the butter has melted and is incorporated, about 10 minutes (this can vary). To test if the curd is thick enough, remove the spatula or spoon from the curd and check that it’s coated.
  13. Strain the curd over a bowl using a fine-mesh sieve and then stir in the zest. Cover with plastic wrap pressed directly against the curd (to prevent a skin from forming) and chill for at least 3 hours (I like to chill it overnight). It also thickens up a bit more while chilling. Keep refrigerated.
  14. For the Lemon Swiss Meringue Buttercream:
  15. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites, sugar and salt, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  16. With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don't begin adding butter until the bottom of the bowl feels neutral, and not warm.
  17. Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated. Increase mixer speed to medium and whip until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add lemon curd and vanilla, continuing to beat on medium speed until well combined. Add yellow soft gel paste colour until desired shade of yellow is achieved.
  18. For the Lemon Cake:
  19. Preheat oven to 350°F (180°C). Grease, line with parchment and flour three round 8-inch pans. I use Parchment Paper Circles for ease. In the bowl of a mixer fitted with the paddle attachment, cream butter and 1 cup (200 g) of the sugar on medium high speed until very pale and fluffy, about 5 minutes. In a medium bowl, sift flour, baking soda and salt. Set aside.
  20. Lower mixer speed to medium low and add the egg yolks, one at a time, scraping the sides of the bowl with a rubber spatula after each addition. Add lemon juice, vanilla, lemon extract and lemon zest and beat until incorporated, about 30 seconds. With mixer running, add dry ingredients. Add yogurt, scraping down the sides of the bowl to make sure everything is well incorporated.
  21. In another grease-free bowl, (or if you're lucky enough to have another mixer bowl) whip egg whites and remaining cup of sugar until they reach stiff peak stage. Fold meringue into batter until just combined, and divide batter evenly among the three prepared pans. Use a digital kitchen scale to weigh pans to ensure even layers, if possible (425 g of batter for each layer).
  22. Bake first two layers 2" apart in center of oven on top of a baking sheet until a cake tester comes clean when inserted into the center, about 25 minutes. Be careful to not over-bake -- check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals. Repeat with final cake layer. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
  23. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best enjoyed day 1 or 2.
  24. Assembly of the Lemon Delight Layer Cake:
  25. Trim any doming or top crust and side crust from cake layers using a very sharp serrated knife (I use the Mac Bread Knife for all of my cake trimming, splitting, etc.).
  26. Use a cake turntable for filling, frosting and decorating, if a possible. Place a small dollop of frosting in the center of a cake plate or 8″ round thin foil-covered cake board, and place the bottom cake layer on top, trimmed side up (face up).
  27. Pipe a dam (a rim around the top perimeter of the cake layer) of lemon curd buttercream around the cake layer using a large round Pastry Tip fitted inside a Decorating Bag. Then pipe another smaller circle of buttercream a few inches toward the center. Spoon lemon curd into the open spaces and spread evenly with a small offset palette knife, taking care to keep the curd within the dam (otherwise it will ooze out of the sides of the cake). Gently place cover the filling with a layer of the flat baked meringue discs, breaking them into smaller pieces if necessary to cover most of the layer.
  28. Repeat with second cake layer and more buttercream, lemon curd and meringue discs. Place final cake layer, trimmed side down. Look straight down from above cake and be sure the layers are all lined up, shifting gently if necessary. Cover with plastic wrap and chill for at least 30 minutes.
  29. Remove from fridge and put a generous scoop of buttercream on top, spreading evenly with a small offset palette knife and working your way down the sides until you have a thin layer of frosting over the entire cake (crumb-coat). Chill until set, another 30 minutes.
  30. Remove from refrigerator and covering the cake in another layer of buttercream, but this time using a thicker layer of buttercream and creating a smooth finish.
  31. For the top of the cake, using your decorating bag fitted with the large round tip , 2/3 full with buttercream, pipe 8 small swirls, evenly spaced. Top each swirl with a baked meringue swirls, and fill the spaces in between with lemon drop candy. Gently spoon a layer of lemon curd on top of the cake, using a toothpick to pull the curd to the inside edges of the candy and swirls.
  32. Store finished cake covered in refrigerator (due to the lemon curd filling), but serve at room temperature (you can remove from refrigerator several hours ahead of serving).

Notes

*You can make the baked meringues up to a few weeks in advance, keeping them in an airtight container at room temperature.

**You can make the lemon curd up to a month ahead, keeping it in an airtight container in freezer.

***You can make the Swiss meringue buttercream up to a month ahead, storing it in an airtight container in freezer, bringing to room temperature on counter the night before needed.

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Sweetapolita’s Notes:

  • Because Swiss Meringue Buttercream and Lemon Curd both take a little longer to make than some other fillings/frosting, I recommend making both ahead of time, if possible. They freeze well, and the buttercream can be simply brought to room temperature the night before you need it. The curd can basically be used straight from the freezer. If you go ahead and make all of the components in one day, there’s a good chance you will be cursing my name at random throughout the day. But even if you do go this route, it will still be worth it.
  • You can make the baked meringues up to two weeks before you need the cake, just keep them in an airtight container at room temperature.
  • You can bake the cake layers the day before you need to assemble the cake and keep them at room temperature wrapped tightly in plastic wrap.
  • I use my the MAC Carving Knife for all of my cake trimming and slicing — it’s amazing.
  • For the Swirl Meringues and the Lemon Swiss Buttercream I used Americolor Electric Yellow Soft Gel Paste to achieve that particular shade of happy.
  • For the lemon drop decorations I used Claeys Lemon Sanded Candy Drops.
  • You can watch me frost a cake with smooth edges here.

Good luck & enjoy!


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Lemon Meringue Milkshakes & Mini Swirl Meringues

If you hear a muffled cry for help or cake, it’s likely me from under the endless boxes and stacks of stuff I’ve been getting ready to move in a few weeks. This is the first time we’ve ever moved a full house-load of things, and after 5 years of collecting cake tools, baking supplies, cake pedestals, food props, little girls’ toys, and more (oh, so much more), I may not make it out unscathed. And the thing is, when you’re in the thick of a move and the peak of the hot summer months, creating fancy cakes isn’t as likely as I would have hoped, but that doesn’t mean delightful desserts aren’t possible and, if anything, they’re more necessary than ever.

I recently received this irresistible book, Milkshake Bar by Hanna Miles, and it hit me–milkshakes are where I need to be right now, and vice versa. This book is filled with so much chilly inspiration (think creamy, jelly-filled Doughnut Floats served with a skewer of mini doughnuts; sweet and sponge-candy-topped Honeycomb Shakes; and refreshing, bright and bubbly Raspberry Ripple Floats) that can come to be in just moments–a concept that is much-welcomed in my world right now.

After first flip through the book, I was immediately drawn to the creamy & sunshiney awesomeness that is the Lemon Meringue Milkshake. It seems that my dessert-choices have been colour-driven lately, and bright yellow has my heart these days. And, as you probably remember, I have a real thing for lemony desserts (such as these and this), and since I always have Lemon Curd in my freezer, this recipe was super-simple to make.

What’s funny is that I made these meringues the day before with the intention to blog something totally different (which I will still do), so when I saw the recipe for the Lemon Meringue Milkshake called for a mini meringue topper, I knew it was all meant to be. To make life easier, you could certainly buy some mini meringues to top yours with, but if you do have the time to make these, they are incredible on their own and really satisfy the need for a little hit of sugar–2 for the shakes and 43 for you to innocently sneak, one-by-one, from the airtight container in which they happily sit. Makes good sense, right?

Made with whole milk, ice cream, lemon curd and lemon yogurt, this milkshake is a chilly creamy, dreamy, lemon confection that is sure to hit the sweet spot. ♥ And okay, okay–I did intentionally coordinate Nevie’s jumper with the milkshake, but I simply couldn’t resist!

Here’s the recipe:

Lemon Meringue Milkshakes          {click to print}

 

 

 

 

shared with permission, as written in the book Milkshake Bar by Hanna Miles

Lemon Meringue

3 tablespoons lemon curd

300 ml/1-1/4 cups lemon yogurt

3 scoops lemon or vanilla ice cream

300 ml/1-1/4 cups milk, chilled

2 mini meringues

2 soda glasses, chilled

2 straws

a squeezy bottle of piping bag with a small round nozzle tip

SERVES 2

Put two tablespoons of the lemon curd in a squeezy bottle or piping bag and pipe a lemon spiral onto the inside of each glass.

Put the yogurt, ice cream, milk and remaining tablespoon of lemon curd in a blender and whizz until smooth.

Pour into the prepared glasses and top each with a meringue. Serve immediately with straws and a spoon to eat the meringue.

Sweetapolita’s Notes

  • I typically have this Lemon Curd in my freezer at all times, because it’s such an easy way to add sunshine to any dessert, frosting, ice cream or even drink. You don’t need to thaw it, just pull what you need and it quickly softens back up.
  • You could certainly simplify the process by using store-bought lemon curd and prepared mini meringues (if you’re lucky enough to find those in the shops near you).
  • After pouring the milkshakes and topping with the meringue, they actually kept really nicely while I photographed Neve with hers, so if you’re preparing for a group at a luncheon or party, they should present nicely, even after you prepare an entire tray of them.
  • For my mini meringues, I used the Swiss Meringue method (heating the sugar and egg whites to 140°F, then whipping until reaches stiff peaks), but you could prepare the meringues any way you’re used to or prefer. You could simplify this process by creating pure white meringues, rather than the swirl variety.
Here’s the recipe for the meringues, and although this would be a lot of work for serving a couple of milkshakes, these are crispy, melt-in-your-mouth confections that you can serve by the platter-full and they would be gobbled up in seconds. They also make delightful cupcake toppers and cake decorations. I’ve also been told that they taste particularly Keep them at room-temperature in an airtight container.

Mini Swirl Meringues

 

 

 

 

Yield: ~45 1-inch round mini meringue swirls

Ingredients

3 egg whites (approximately 90 grams/3 ounces)

3/4 cup (150 grams/5 ounces) sugar

A drop of Americolor Electric Yellow  (or colour/shade of your choice)

One Decorating Bag, 14-Inch or 18-inch

Pastry tip #1A 

Small paintbrush

Method

1. Preheat oven to 200°F. Line two baking sheets with parchment paper and set aside. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease.

2. Add egg whites and sugar to the mixer bowl and fit onto the top of a medium saucepan filled with about 1-inch of simmering (not boiling) water. (Be sure the bottom of your bowl is not touching the water.) Whisk constantly but gently, until temperature reaches 140°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.

3. Dry the underside of the mixer bowl and transfer to your stand mixer. Whip using the whisk attachment until the meringue is thick and glossy and has reached the stiff peak stage.

4. While the meringue is whipping in the mixer, fit your decorating bag with a plain round pastry tip. Fold over a cuff at the top of the pastry bag and paint 3, equally-spaced, thin lines of yellow gel colour using your fine paint brush (you can use any paint brush, but it should only be one you designate for food) from the pastry tip up toward the cuff.

5. Fill the bag with your meringue (no more than 2/3 full) and pipe small swirls onto your lined baking sheets, spacing them about 1-inch apart.

6. Bake at 200°F for 60 minutes, rotating the trays after 30 minutes. Lower the oven to 175°F and bake until dry, about 40 minutes more.

I’ll see you soon with some birthday-themed blogging!

Good luck & enjoy!



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