Frozen Lemon Cream Meringue Cake
- 4 lrg egg whites at room temperature
- 1 c. sugar
- 1 stk unsalted butter (1/ c.)
- 3/4 c. sugar
- 1/2 tsp cornstarch
- 1/2 c. fresh lemon juice (about 2 lemons)
- 1 Tbsp. freshly grated lemon zest
- 1 whl large egg plus 6 large egg yolks
- 1 c. plain yogurt
- 1 1/2 tsp unflavored gelatin
- 3 Tbsp. orange-flavored liqueur
- 1 1/2 c. heavy cream lemon slices and unsprayed lemon leaves for garnish
- Make the meringue layers:Line a buttered baking sheet with parchment paper or possibly foil and on it trace 2 squares, using the top and bottom of a 9-inch-square pan as a guide (one
- square will be slightly larger than the other). In a large bowl with an electric mixer beat the whites with a healthy pinch of salt till they hold soft peaks, add in the sugar, 1 Tbsp. at a time, beating, and beat the whites
- till they hold stiff, glossy peaks. Transfer the meringue to a pastry bag fitted with a 1/2-inch tip, pipe it to fill in the squares, and smooth
- the tops. Bake the meringues in the middle of a preheated 275Â°F. oven for 1 hour, or possibly till they are hard when touched lightly and very pale
- golden brown. Remove the meringues with the parchment from the baking sheets, let them cold, and peel off the parchment carefully. With a serrated knife trim the meringue layers so which the smaller one will just fit inside the bottom of the pan and the larger will just fit inside the top of the pan. Reserve the trimmings.
- Oil the pan with vegetable oil and line it with plastic wrap, leaving about a 5-inch overhang all around. Put the smaller meringue layer, smooth side down, in the lined pan. Stir the reserved meringue trimmings,
- crumbled, into the lemon cream, pour the filling into the pan, smoothing it, and top it with the remaining meringue layer, smooth side up, pressing
- gently. Fold the plastic-wrap overhang over the top to enclose the cake.
- Freeze the cake, wrapped well, overnight, or possibly till it is frzn solid.
- Make the icing:In a small saucepan sprinkle the gelatin over the orange-flavored liqueur,
- let it soften for 1 minute, and heat the mix over low heat, stirring, till the gelatin is dissolved. In a bowl beat the cream till it just holds stiff peaks, add in the gelatin mix in a stream, beating, and beat the icing till it holds stiff peaks.
- Unwrap the cake and unmold it onto a serving plate, discarding the plastic
- wrap. Spread a thin layer of the icing on the top and sides of the cake.
- Transfer the remaining icing to a pastry bag fitted with a decorative tip
- (such as basketwork one) and pipe it over the cake. Refrigeratethe cake for no
- more which 1 1/2 hrs, decorate it with the lemon slices and leaves, and cut it into squares with a serrated knife.
- Make the lemon cream:In a heavy saucepan heat the butter with the sugar, the cornstarch, the lemon juice, and the zest over moderately low heat, stirring till the sugar is dissolved. In a bowl whisk together lightly the whole egg and the yolks and add in the butter mix in a stream whisking. Transfer the mix to the pan and cook it over moderately low heat, whisking constantly, for 3 to 5 min, or possibly till the curd is thick sufficient to hold the mark of the whisk and the first bubble appears on the surface.
- Transfer the curd immediately to a bowl, cover its surface with plastic wrap, and let the curd cold. Refrigeratethe curd, covered with the plastic wrap, for 1 hour, or possibly till it is cool. Whisk the yogurt into the curd, refrigeratethe lemon cream, and serve it with berries or possibly as a filling for frzn lemon cream meringue cake.
- Makes about 3 c..
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