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Lemon Meringue Angel Cake Recipe

Lemon Meringue Angel Cake Recipe photo by Taste of Home

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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 Facts 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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Lemon Meringue Angel Cake

Lemon Meringue Angel Cake

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Reviewed on Mar. 30, 2012 by debo4021

Loved this recipe! I will definitely make again. I couldn't find the lemon curd so I used canned lemon pie filling and it was great!

Reviewed on Mar. 30, 2012 by yld1nmn

I will definately make this again. I am a true lover of lemon, so I might double the lemon curd... one for middle and one for the top. Yum.

Reviewed on Mar. 30, 2012 by azevedo.2

Great recipe. Very easy and tasty.

Reviewed on Mar. 27, 2012 by Mom Kat

Many of us are too busy to make some things from scratch...I used a store bought Angel Food cake, cut in 1/2, spread the lemon curd, put other half on top, and spread the meringue and bake. Turned out wonderful!

Reviewed on Mar. 26, 2012 by tiger3j

Everyone loved it! I also learned what lemon curd was and how expensive it is :)

Reviewed on Mar. 25, 2012 by ClevelandBakerGirl

Didn't change a thing and the recipe came out great! The lemon really adds to the flavor of the cake. Would make it again when I have the time, since it does take awhile to make.

Reviewed on Mar. 25, 2012 by Cricket115

I was using gluten free all purpose baking flour by Bob's Red Mill. I thought it was a little thin, so I added in 1/8th of 1 medium potato mashed.

salt, dash of pepper, lemon zest, cranraisins & blueberries.

I accidentally put the meringue topping on the bottom of the cake.

Everyone thought it was delicious, and had a second piece.

Reviewed on Mar. 23, 2012 by raji54