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Lemon Meringue Chiffon Cake Recipe 🍋🍰
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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