Lemon cake with meringue topping
8 servings
60 minutes
Lemon cake with meringue topping is an elegant dessert of European cuisine that delights with its harmony of flavors and delicate texture. The shortcrust base gives it a crispy structure, while the lemon cream adds a bright tang and refreshing note. The finishing touch is the airy meringue, light and sweet with a golden crust that melts in your mouth. This cake has a rich history dating back to classic French and Italian desserts where citrus is used to create balanced flavors. Lemon cake with meringue is the perfect choice for special occasions, whether it's a festive dinner or a cozy tea party. It pairs wonderfully with berries, fresh lemon, or light dessert drinks, highlighting its elegance and sophistication.
1
Prepare the shortcrust pastry and refrigerate for half an hour.
2
Roll out the dough gently in different directions, dusting with flour.
3
Distribute into a mold (preferably silicone), sticking the edges first, then the bottom. Remove excess dough, line the dough with parchment, and add peas (or beans) on top to maintain shape.
4
Place in the oven and keep for 20 minutes at 200 degrees until partially cooked.
5
For the cream, grate the zest of 1 lemon and squeeze the juice from 1 lemon.
- Lemon: 2 pieces
6
In a saucepan, heat 100 ml of juice, adding 200 grams of sugar and 180 grams of butter, and bring to a boil.
- Lemon: 2 pieces
- Sugar: 400 g
- Butter: 180 g
7
Add zest.
- Lemon: 2 pieces
8
Dissolve gelatin in cold water.
- Gelatin: 0.5 teaspoon
9
Whisk 4 eggs and add to the cream, stirring constantly, cook for 1 minute.
- Chicken egg: 4 pieces
10
Add gelatin, pour into a container, and let it cool.
- Gelatin: 0.5 teaspoon
11
Take out the dough, spread the cream, and bake for 25 minutes at 200 degrees.
12
For the topping, prepare a sugar syrup from 65 grams of water and 180 grams of sugar, and bring it to a boil.
- Sugar: 400 g
- Gelatin: 0.5 teaspoon
13
Whip the whites of 2 eggs.
- Egg white: 2 pieces
14
Take the cake out of the oven and let it cool.
15
Pour the syrup into the egg whites, whisking until cool.
- Sugar: 400 g
16
Place the egg whites on the cake and sprinkle with the remaining sugar.
- Sugar: 400 g
17
Set the oven to maximum temperature for 1 minute to brown the egg white.
18
Decorate the cake with lemon or berries to taste.
- Lemon: 2 pieces
