Lemon Meringue Cake

Ingredients and Weight:

For the Cake: * All-purpose flour 1 1/2 cups (180g) * Sugar 1 1/2 cups (300g) * Baking powder 3 teaspoons (15g) * Salt 1/2 teaspoon (2g) * Butter, unsalted, softened 1 cup (2 sticks, 227g) * Large eggs 3 * Buttermilk 1 cup (240ml) * Lemon zest from 2 large lemons

For the Lemon Curd: * Sugar 1 cup (200g) * Cornstarch 1/4 cup (30g) * Salt 1/4 teaspoon (1g) * Large eggs 3 * Egg yolks 2 * Lemon juice from 4 large lemons * Lemon zest from 2 large lemons * Butter, unsalted, cubed 1/2 cup (113g)

For the Italian Meringue: * Sugar 1 cup (200g) * Water 1/4 cup (60ml) * Egg whites from 4 large eggs * Cream of tartar 1/2 teaspoon (3g) * Salt 1/8 teaspoon (1g)

Preparation Time: 60 minutes

Cooking Time: 50 minutes

Difficulty Level: 3 (Medium)

Preparation Method Steps:

For the Cake: 1. Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. 2. In a medium bowl, whisk together flour, sugar, baking powder, and salt. 3. In a large bowl, cream together butter and sugar until light and fluffy. 4. Beat in eggs one at a time, then stir in buttermilk and lemon zest. 5. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. 6. Divide batter evenly between prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. 7. Let cakes cool completely in pans before frosting.

For the Lemon Curd: 1. In a medium saucepan, whisk together sugar, cornstarch, and salt. 2. In a small bowl, whisk together eggs and egg yolks. 3. Gradually whisk eggs into sugar mixture, then stir in lemon juice and lemon zest. 4. Place saucepan over medium heat and bring to a boil, stirring constantly. 5. Reduce heat to low and simmer for 5-7 minutes, or until curd has thickened and coats the back of a spoon. 6. Remove saucepan from heat and stir in butter. 7. Let curd cool completely.

For the Italian Meringue: 1. In a small saucepan, combine sugar and water. 2. Bring to a boil over medium heat, stirring constantly. 3. Meanwhile, in a clean bowl, whisk egg whites, cream of tartar, and salt until stiff peaks form. 4. Slowly pour hot sugar syrup into egg whites, whisking constantly. 5. Continue whisking until meringue has cooled to room temperature and is thick and glossy.

To Assemble the Cake: 1. Place one cake layer on a cake plate or stand. 2. Spread lemon curd evenly over the cake layer. 3. Top with the second cake layer. 4. Frost the entire cake with Italian meringue. 5. Refrigerate for at least 3 hours before serving.

Nutritional Information:

Per Serving (1/8 cake): * Calories: 550 * Fat: 25g * Saturated Fat: 15g * Cholesterol: 150mg * Sodium: 200mg * Carbohydrates: 75g * Protein: 10g

Dish Characteristics:

• Moist and fluffy lemon cake
• Tangy and creamy lemon curd filling
• Light and airy Italian meringue
• Perfect for special occasions or as a sweet dessert

User Comments:

• "This cake is absolutely divine! The lemon flavors are perfectly balanced and the meringue is so light and airy. I highly recommend it!"
• "I made this cake for a dinner party and it was a huge hit. Everyone raved about how delicious it was."
• "The lemon curd is the star of this cake. It's so tangy and creamy."
• "I'm not a huge fan of lemon desserts, but this cake was absolutely amazing. The meringue is what really makes it special."
• "This is the best lemon meringue cake I've ever had. It's the perfect combination of sweet and tart."

Special Precautions and Tips:

• Be sure not to overbeat the batter, as this can result in a dense cake.
• Let the cake cool completely before frosting, as the hot cake can melt the icing.
• If the Italian meringue becomes too thick, whisk in a little bit of water until it reaches the desired consistency.
• Store the assembled cake in the refrigerator for up to 3 days.