Lemon Meringue Angel Cake Recipe

Lemon Meringue Angel Cake RecipePhoto by: Taste of Home Lemon Meringue Angel Cake Recipe Rating 5

I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz of Emmaus, Pennsylvania

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Lemon Meringue Angel Cake Recipe
  • Prep: 40 min. + standing Bake: 35 min. + cooling
  • Yield: 14 Servings
40 35 75

Ingredients

  • 12 egg whites
  • 1-1/2 cups sugar, divided
  • 1 cup cake flour
  • 2 teaspoons cream of tartar
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 jar (10 ounces) lemon curd
  • MERINGUE TOPPING:
  • 4 egg whites
  • 3/4 teaspoon cream of tartar
  • 1/2 cup sugar

Directions

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
  • Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
  • Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 350° for 35-40 minutes or until golden brown and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
  • Run a knife around side and center tube of pan. Remove cake; split into two horizontal layers. Place cake bottom on an ovenproof plate. Spread with lemon curd; replace cake top.
  • For meringue, in a small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake. Bake at 350° for 15-18 minutes or until golden brown. Refrigerate leftovers. Yield: 14 servings.

Nutritional Analysis: 1 piece equals 238 calories, 1 g fat (1 g saturated fat), 15 mg cholesterol, 121 mg sodium, 51 g carbohydrate, trace fiber, 5 g protein.

Originally published as Lemon Meringue Angel Cake in Light & Tasty December/January 2006, p35

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Reviews for Lemon Meringue Angel Cake (4)

Lemon Meringue Angel Cake Recipe

Lemon Meringue Angel Cake

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Reviewed on Jun. 30, 2011 by sgish04

It turned out great and got rave reviews at the dinner table! I did not make the angel food cake from scratch; I used the quick boxed mix - so I'm sure the homemade version is even better :)


Reviewed on Dec. 29, 2010 by Grandmaj2u

A wonderful cake and gets more compliments than most. if you are short on time you can use Betty Crocker angle food Mix and use Jarred lemon curd for the filling. No one is the wiser. But the from scratch version is Awsome as well!!! Not sub. for the Meringue and you would not want to either. It is great.


Reviewed on Apr. 02, 2010 by kixs

everyone loved it ! So easy and delicious.


Reviewed on Nov. 25, 2009 by MVPhelan

This dessert is always a hit in my family! The angel food cake is especially delicious. In face, I've used the recipe for the angel food cake to just have plain. It's so worth time time!

 
 
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