EASY HOMEMADE LEMON MERINGUE PIE RECIPES

Name: Lemon Meringue Angel Cake
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 14 servings.
Ingredients: 12 large egg whites, room temperature; 1-1/2 cups sugar, divided; 1 cup cake flour; 2 teaspoons cream of tartar; 1-1/2 teaspoons vanilla extract; 1/4 teaspoon salt; 1 jar (10 ounces) lemon curd; MERINGUE TOPPING:; 4 large egg whites, room temperature; 3/4 teaspoon cream of tartar; 1/2 cup sugar

LEMON MERINGUE ANGEL CAKE RECIPE: HOW TO MAKE IT

Lemon Meringue Angel Cake Recipe: How to Make It image

I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz, Emmaus, Pennsylvania

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 30 minutes

Prep Time 40 minutes

Cook Time 50 minutes

Yield 14 servings.

Number Of Ingredients 11

Ingredients

12 large egg whites, room temperature
1-1/2 cups sugar, divided
1 cup cake flour
2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 jar (10 ounces) lemon curd
MERINGUE TOPPING:
4 large egg whites, room temperature
3/4 teaspoon cream of tartar
1/2 cup sugar

Steps:

Place 12 egg whites in a large bowl. Sift 1/2 cup sugar and flour together twice; set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until foamy. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 350° until golden brown and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake; split into 2 horizontal layers. Place cake bottom on a parchment-lined baking sheet. Spread with lemon curd; replace cake top. , For meringue, in a small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake., Bake at 350° until golden brown, 15-18 minutes. Transfer to a serving plate. Refrigerate leftovers.

Nutrition Facts : Calories 238 calories, FatContent 1g fat (1g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 121mg sodium, CarbohydrateContent 51g carbohydrate (41g sugars, FiberContent 0 fiber), ProteinContent 5g protein.

LEMON MERINGUE ANGEL CAKE RECIPE: HOW TO MAKE IT

Lemon Meringue Angel Cake Recipe: How to Make It image

I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz, Emmaus, Pennsylvania

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 30 minutes

Prep Time 40 minutes

Cook Time 50 minutes

Yield 14 servings.

Number Of Ingredients 11

Ingredients

12 large egg whites, room temperature
1-1/2 cups sugar, divided
1 cup cake flour
2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 jar (10 ounces) lemon curd
MERINGUE TOPPING:
4 large egg whites, room temperature
3/4 teaspoon cream of tartar
1/2 cup sugar

Steps:

Place 12 egg whites in a large bowl. Sift 1/2 cup sugar and flour together twice; set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until foamy. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 350° until golden brown and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake; split into 2 horizontal layers. Place cake bottom on a parchment-lined baking sheet. Spread with lemon curd; replace cake top. , For meringue, in a small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake., Bake at 350° until golden brown, 15-18 minutes. Transfer to a serving plate. Refrigerate leftovers.

More about "easy homemade lemon meringue pie recipes"

LEMON MERINGUE ANGEL CAKE RECIPE: HOW TO MAKE IT

I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz, Emmaus, Pennsylvania
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 30 minutes
Category Desserts
Calories 238 calories per serving

Place 12 egg whites in a large bowl. Sift 1/2 cup sugar and flour together twice; set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until foamy. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 350° until golden brown and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake; split into 2 horizontal layers. Place cake bottom on a parchment-lined baking sheet. Spread with lemon curd; replace cake top. , For meringue, in a small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake., Bake at 350° until golden brown, 15-18 minutes. Transfer to a serving plate. Refrigerate leftovers.

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