Lemon Meringue Angel Cake Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
1 piece: 238 calories, 1g fat (1g saturated fat), 15mg cholesterol, 121mg sodium, 51g carbohydrate (41g sugars, 0 fiber), 5g protein.
Reviews for Lemon Meringue Angel Cake
"I made this for Easter. It was a huge hit! I followed the recipe and it turned out perfect! The flavors, tart and sweet, made for a delicious cake. It even traveled well! I will definitely make this again :)"
"I love this cake!! This is the first time that I made an angel food cake! Very easy!! I used regular egg whites for the entire recipe, but decided to add another layer of meringue using egg whites from the carton...I wont be doing that again! I think there must be too much moisture in the carton, yuck..they flopped!!! Great recipe tho!!!!"
"I'd like to add this recipe to my recipe box...but can't seem to ???"
"I used a store bought cake, split it into 2 layers and added the Lemon Curd. After frosting it with the meringue I baked it until the peaks were nice and golden. The cake looked like it had taken all day to do, when in fact, it took under an hour to finish. The taste is delicious. If you like lemon meringue pie, you will like this cake. I will definitely be making it again. The only problem I had was finding the Lemon Curd. Had to go to 3 stores before finding it."
"TASTED GREAT - I WILL MAKE AGAIN"
"I used the store bought cake and sliced it in half to add the filling. Baked for 18 minutes. It worked perfectly!"
"My family and I love this recipe - for something different try lime or raspberry curd."
"Served this to a group of woman who raved about it."
"There's just two of us at home, and sometimes I like to make a dessert that isn't too big. I shortened the time to make this recipe by using a store bought angelfood loaf, just big enough for 6 slices, and made the meringue, using one less egg white. The finished product was out of this world, and it took no time at all to whip up the meringue and spread it over the loaf and bake for 15 minutes. Can't get much easier and faster than that!"
"I made this for my family on Easter. Everybody enjoyed it. This crowd isn't easy to please."
"My guests loved it. They all had seconds. Very light, and a it looked so pretty."
"I made this for Easter and got rave reviews from everyone!"
"I loved this! For all of us who don't have a oven-safe flat dish, I used a parchment covered sideless cookie sheet to brown the meringue, then slid it onto a serving dish.Maybe next time, instead of vanilla, I'll use lemon extract. Yummmm."
"absolutely delicious,very light,easy to do,and got raves from all!"
"I used "simply whites" for the egg whites. They may not be the best choice as the cake didn't rise as high as I thought it should. This was/is a delicious cake and everyone in the family loved. In fact they have all requested it for this Easter Sunday, so I will use fresh egg whites, I am sure it will be fantastic. Thanks for sharing this, it is a winner!"
"I served it to guests and they all wanted the recipe."
"IT DOES TASTE JUST LIKE LEMON MERINGUE.GREAT RECEIPT. THANKS FOR SHARING. ALOHA"
"The recipe was very easy. I never thought I could make angel good cake, but it was easy! I substituted Truvia for the sugar to further reduce calories and it was great."
"I cheated and used a bought Angel Food cake. The Lemon Curd is superior to Lemon used in Pies."
"My family loved this cake...It is what they call "a keeper" recipe...I don't eat sweets so I have to take their word for it...I will definately make this again for them...so easy and pretty. I also put meringue down the hole, and it didn't brown in the hole, but the outside did. Very pretty!!"
"Made this for a family gathering. It was easy to make (I used a box angel food cake) and looked pretty. It also tasted good. However, it was such a mess to serve that I'll not make it again. Even with a serrated bread knife, the cake was too rubbery (feeling, not tasting) to cut and the meringue broke off when the knife cut through it."
"When I was putting the meringue on this cake, I spread it all over the outside including the middle(where the circular hole is not where the filling is). When I baked the meringue it did not get brown in that area. Did anyone else do that too? If you do not put meringue there, doesn't dry out in that area? Other than that everyone liked it. I think next time I will use lemon cooked pudding. I think it will be less money and same results."
"Lemon Curd is very very easy to make. There are a few good recipes out there, but if you need one, let me know and I'll send mine out."
"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!"
"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."
"Great recipe. Very easy and tasty."
"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!"
"Everyone loved it! I also learned what lemon curd was and how expensive it is :)"
"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."
"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."
"[quote user="butchtoo"]Where do you find lemon curd in the grocery store? [/quote] Either with the jams & jellies or in the baking isle."
"Where do you find lemon curd in the grocery store?"
"This is a gorgeous and yummy dessert, and not all that complicated. Great that it is low fat. I won't be able to make it again for my household, though, brcause the total carbs are MUCH too high--even as an occasional treat. My family and circle of friends is absolutely loaded with types I and II diabetes, and at 54 grams of carbohydrate per serving, it is so far over the top I can't even consider it. Is there a way to substitute Splenda to reduce the carbohydrate load? I suspect not, because sugar is likely to be essential to the chemical process, and therefore the success of this dessert. I would sure like to hear some other options, though. Lowfat is not that helpful if the compensation is using such a huge amount of sugar that the dessert is not appropriate for diabetics."
"I came up with one like this in 1972. only I slice it in 3rd and each layer is buttered with the lemond pie, then i filled the centered with the rest of the filling. made my meringue covered all of it and bake"
"BETTYD48 -- You might want to check out this link regarding the carton egg whites.http://www.ochef.com/1329.htm"
"This is a keeper! healthy, too, since it didn't come from a box."
"manateedolphin-You could use a mix, follow the directions on back and back it in a loaf pan. Easy to slice in half. Prop up to cool."
"manateedolphin- angelfood cakes do not turn out well from a pan with a non sticket finish, such as a bundt. You may want to consider puying the cake from the store if you do not have a tube pan. With a tube pan, you cool the cake "upside down" for maximum lightness. If you used a bundt, it would drop the hot cake out on the counter. Also with a tube pan, you gently release the cake with a knife "sawn" up and down around the edges of a pan (not possible with a bundts groved surfaces)."
" not sure about the bundt pan because you would not grease the tube pan, but it might work with a non stick. Maybe check out a box mix instructions and give it a try before doing it with all the eggs in case it does not come out ."
"Would this work in a bundt pan, I don't have a tube pan, and really don't want to buy another pan."
"Can you use the egg whites that come in a carton or not. I want to try it this w/e let me know. Sounds delicious."
"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."
"everyone loved it ! So easy and delicious."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.