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Before you jump to Lemon meringue cake recipe, you may want to read this short interesting healthy tips about Strength Boosting Snacks.
Eating healthy foods makes all the difference in the way we feel. Increasing our daily allowance of well balanced meals while lowering the intake of unhealthy kinds plays a part in a more healthy feeling. Eating fresh vegetables helps you feel a lot better than eating a slice of pizza. Sometimes it’s hard to find healthy foods for something to eat between meals. Finding snacks that will help us feel better and increase our stamina often involves lots of shopping and painstaking reading of labels. Why not try one of the following wholesome snacks the next time you need some extra energy?
Probably the most popular snack foods is natural yogurt. The fact is, many people will substitute a container of yogurt for a healthy lunch-something we really do not recommend. You cannot beat yogurt whenever it comes to a nutritious snack though. It consists of a lot of calcium, proteins, and B vitamins. Easily digestible, yogurt can actually help your digestive tract work properly depending upon the culture used to create it. Easy hint: pick unsweetened yogurt and add walnuts or flaxseeds. This reduces your sugar consumption without reducing the taste of your snack.
You can find lots of healthy treats you can choose that do not involve a lot of preparation or searching. When you make the decision to be healthy, it’s simple to find just what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to lemon meringue cake recipe. You can have lemon meringue cake using 10 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Lemon meringue cake:
- You need 6 eggs at room temperature
- You need 3/4 cup caster sugar
- Take 2 tsp finely grated lemon rind
- Prepare 1 cup plain flour
- Use 50 grams unsalted butter, melted
- Prepare 2/3 cup lemon curd
- Provide 3/4 cup caster sugar
- You need 1 tbsp liquid glucose
- Take 2 tbsp water
- Prepare 3 egg whites, at room temperture
Instructions to make Lemon meringue cake:
- Grease a 22cm round x 7cm deep cake pan. Line with baking paper.
- Beat eggs, sugar and rind in a large bowl of an electric mixer for about 8 to 10 minutes, until thick and tripled in size. Fold in sifted flour. Transfer 1/2 cup of egg mixture to a small bowl. Stir in butter. Fold back into egg mixture. Pour into prepared pan.
- Cook in a moderately slow oven ( 160 C) for about 30 minutes, or until golden brown and cake shrinks away from side of pan. Stand for 5 minutes, turn out on a wire rack to cool.
- To make Italian meringue,combine sugar, glucose and water in a small heavy-based saucepan. Stir gently over a low heat until dissolved. Bring to boil. Place a candy thermometer into boiling syrup, boil without stirring, for about 4 minutes, or until temperature reaches 121C (hard-ball stage) remove from heat.
- Meanwhile, beat egg whites in a large bowl of an electric mixer until soft peaks form. Don't over-beat. Beating on a medium speed, slowly pour the hot syrup steadily into egg whites continue to beat for 8 to 10 minutes, or until meringue is cold.
- To assemble, cut cake horizontally into three even layers. Sandwich together with curd on a serving plate. Spread 1 1/4 cups of meringue over top and side of cake. Place remaining meringue into a piping bag fitted with a 2cm plain nozzle. Pipe on top of cake. Use a blowtorch to brown meringue just before serving.
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