You will love this best lemon meringue cake recipe, and it is highly acclaimed too. We have a one minute video tutorial to show you how.

W.We’re excited to bring you the best lemon meringue cake recipe, and you will love it. Those in our community who made it say it’s easy and delicious. The list of ingredients is also straightforward.

While there are a number of lemon meringue recipes floating around, this is the classic, traditional version that is light, fluffy, and puffy! So let’s take a look at what you need to recreate this old-fashioned favorite.

Lemon meringue pie ingredients recipe

via Chef Buck, Youtube.

Cake filling

  • 9 “deep dish pie crust
  • 1 cup of sugar
  • ½ cup of cornstarch
  • ¼ teaspoon salt
  • 2¼ cups of water
  • 1 tablespoon lemon peel
  • 4 egg yolks
  • 3 tablespoons of butter
  • ½ cup lemon juice

Meringue ingredients

  • 2 tablespoons of sugar
  • 1 tablespoon of cornstarch
  • ½ cup of water
  • 4 egg whites
  • 1 teaspoon vanilla
  • pinch of salt
  • an additional 4 tablespoons of sugar

Best Lemon Meringue Pie Video Tutorial

via Chef Buck, Youtube.

Are you ready to learn how to make the best lemon meringue cake ever? This video tutorial from Chef Buck shows you how.

We strongly encourage you to take the time to look at them. This way you will get the best possible result. Click ^ above to view

How to make lemon meringue pie instructions

via Chef Buck, Youtube.

Make your own pie crust from scratch or just bake a pre-made frozen pie crust to make the recipe easy.

Bake the crust first and let it cool before starting the cake filling.

Then break 4 eggs and separate the yolks from the white in two separate bowls.

Peck out two lemons and then squeeze the juice to fill half a cup.

How to make the lemon cake filling:

In a saucepan add the sugar, cornstarch, salt and the zest of two large lemons.

Over medium heat, stir water into the saucepan and stir the pan for 15 to 20 minutes, or until the mixture thickens and two bubbles appear.

Slowly spoon 5-6 tablespoons of the heated, thickened mixture with the egg yolk, stirring constantly so as not to boil the eggs.

Then stir the egg yolk mixture with the rest of the heated filling into the saucepan.

Stir in lemon juice and butter and keep stirring until butter has melted and mixture is smooth.

Pour the filling into the pre-baked pie shell and set aside to cool.

How to make the meringue

Put 1 tablespoon cornstarch, 2 tablespoons sugar and ½ cup water in a small saucepan.

Mix the three ingredients well and heat them on the stove over medium heat until the mixture thickens and becomes slightly clear.

Set the saucepan aside to cool.

Beat the egg white in a mixing bowl until frothy.

Add vanilla and a pinch of salt and beat again to mix.

Gradually stir in 4 tablespoons of sugar, 1 tablespoon each time.

Then stir in the cooled corn starch mixture.

Continue beating until stiff peaks form.

To finish the cake

Take a spatula and spread the meringue evenly over the cake filling.

Slightly chop the top of the meringue to make tips on the cake.

Slide the cake into an oven preheated to 400 degrees Fahrenheit and bake the meringue for 10-12 minutes, or until the top of the meringue sets and shows a nice color.

Take the cake out of the oven and let it cool completely before cutting.

After cooling, store the cake in the refrigerator under a cake dome and do not wrap the meringue in plastic wrap or wrap.

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