Lemon Meringue Cake Recipe

Make 8-10 slices

4 Large egg whites

1/4 teaspoon salt

1 cup icing sugar

1/2 cup sugar

Lemon Fillings

3 Large egg yolks

1/2 cup of sugar

1 tablespoon cornstarch

1/3 cup of fresh lemon juice

1 1/4 cups of heavy whipped cream

1. Preheat the oven to 250 degree fahrenheit. Cut out three 8-inch rounds of parchment paper and place on two baking sheets. Beat the egg whites and salt in a large bowl with an electric mixer at medium speed until frothy.

2. With mixer at high speed, gradually beat in both sugars, beating until stiff, glossy peaks form. Spread 1/3 of the meringue onto parchment round.

3.Bake for 35-45 minutes or until crisp. Turn the oven off and leave the meringues in the oven with the door ajar until cool. Remove from the oven and carefully remove the paper.

Lemon Filling: 1.Beat the egg yolks, sugar, cornstarch and lemon juice in a double boiler until well blended. Cook over low heat, stirring constantly with a wooden spoon until mixture lightly coats a metal spoon or registers 160 Fahrenheit on an instant-read thermometer.

2.Immediately plunge the pan into a bowl of ice water. With mixer at high speed, beat the cream in a large bowl until stiff. Fold the cream into the filling. Spread the filling on two of the meringue rounds. Place the rounds on top of one another and place the third meringue round on top.

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