Lemon Meringue Chiffon Cake Recipe 🍋🍰

@AniphaeS

Published in 

Sweet Desserts and Baking

 · 8 months ago

Lemon Meringue Chiffon Cake Recipe 🍋🍰

Preparation Overview:
Prep Time: 50 minutes
Cooking Time: 1 hour
Total Time: 3 hours 50 minutes (includes cooling and chilling time)
Calories: 536 kcal per serving
Servings: 12

Ingredients

For the Lemon Curd:

• 5 large egg yolks
• Zest of 6 lemons
• ⅓ cup fresh lemon juice
• 1 cup granulated sugar
• ⅛ teaspoon kosher salt
• 6 tablespoons unsalted butter, softened (or dairy-free butter alternative)

For the Cake:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 7 large eggs, separated
• ½ cup canola oil
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• ½ teaspoon cream of tartar
• For the Meringue Frosting:
• 5 large egg whites
• 1 cup granulated sugar
• ½ teaspoon cream of tartar
• 1 teaspoon vanilla extract

Directions

Prepare the Lemon Curd:

• Zest and juice the lemons to get 1 tablespoon zest and ⅓ cup juice.
• In a double boiler, combine egg yolks, lemon zest, juice, sugar, and salt. Cook until thickened.
• Stir in butter until fully incorporated, then chill the curd.

Bake the Cake:

• Preheat your oven to 325°F and position the rack on the lowest rung.
• Sift together flour and baking powder in a bowl.
• In another bowl, mix lemon zest, lemon juice-water mixture, egg yolks, oil, and vanilla extract.
• Fold the wet ingredients into the dry mix.
• Beat the egg whites and cream of tartar to stiff peaks, then gently fold into the batter.
• Pour the batter into an ungreased chiffon cake pan and bake for 50 minutes or until done.

Make the Meringue Frosting:

• Whisk egg whites and tartar, then add sugar.
• Heat the mixture to 160°F, and then whip to stiff peaks.
• Fold in vanilla extract and use the meringue to frost the cooled cake.

Each bite of this Lemon Meringue Chiffon Cake is a light and refreshing delight, making it an excellent dessert choice for any occasion, or when you're in the mood for something uniquely delicious.

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