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Frozen Lemon Cream Meringue Cake Recipe
|For the meringue layers|
|Egg whites||4 Large (At Room Temperature)|
|Sugar||1 Cup (16 tbs)|
|Lemon cream||3 Cup (48 tbs)|
|For the icing|
|Unflavored gelatin||1 1⁄2 Teaspoon|
|Orange flavored liqueur||3 Tablespoon|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Lemon slices||5 (For Garnish)|
|Lemon leaves||5 (For Garnish)|
Serving size: Complete recipe
Calories 4380 Calories from Fat 2296
% Daily Value*
Total Fat 257 g395.9%
Saturated Fat 152.6 g762.8%
Trans Fat 0 g
Cholesterol 667.2 mg
Sodium 1474.8 mg61.5%
Total Carbohydrates 472 g157.5%
Dietary Fiber 1.6 g6.5%
Sugars 365 g
Protein 38 g77%
Vitamin A 129.2% Vitamin C 55.5%
Calcium 28.4% Iron 27%
*Based on a 2000 Calorie diet
In a large bowl with an electric mixer beat the whites with a pinch of salt until they hold soft peaks, add the sugar, 1 tablespoon at a time, beating, and beat the whites until they hold stiff, glossy peaks.
Transfer the meringue to a pastry bag fitted with a 1/2-inch plain tip, pipe it to fill in the squares, and smooth the tops.
Bake the meringues in the middle of a preheated 275° F. oven for 1 hour, or until they are firm when touched lightly and very pale golden.
Remove the meringues with the parchment from the baking sheets, let them cool, and peel off the parchment carefully.
With a serrated knife trim the meringue layers so that 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 until the cake is frozen 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 mixture over low heat, stirring, until the gelatin is dissolved.
In another bowl beat the cream until it just holds stiff peaks, add the gelatin mixture in a stream, beating, and beat the icing until 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 a basketwork one) and pipe it over the cake.
Chill the cake for no more than 1 1/2 hours, decorate it with the lemon slices and leaves, and cut it into squares with a serrated knife.