I just saw this recipe and thought it sounded really good and unique for Easter.
Make this cake the centerpiece of your Easter dinner.
Lemon Meringue Cake
For the cake:
1 cup sour cream
1/4 cup milk
2/3 cup butter or margarine, softened
1 3/4 cups sugar
2 eggs
1 teaspoon lemon extract
2 teaspoons fresh lemon juice
2 teaspoons grated lemon rind
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
For the lemon filling:
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup water
1/4 cup fresh lemon juice
1 tablespoon butter or margarine
2 teaspoons grated lemon rind
4 eggs yolks
For the meringue:
4 eggs whites
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla
3/4 cup sugar
1. Combine sour cream and milk; set aside. Heat oven to 350 degrees. Grease and flour two round 9- by 1 1/2-inch cake pans.
2. In a large mixing bowl, mix butter, sugar, eggs, lemon extract, lemon juice and rind until fluffy. Beat on high speed, scraping bowl occasionally, for 5 minutes. Sift flour, baking powder and salt together. Add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture.
3. Pour batter into prepared pans. Bake until wooden pick inserted into center comes out clean, 30 to 35 minutes. Cool layers 10 minutes; remove from pans and cool completely.
4. Meanwhile, combine 1 cup sugar, cornstarch and salt in medium-size heavy saucepan. Gradually stir in water, lemon juice, butter and rind. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat. Beat egg yolks slightly, and gradually stir in about 1/4 of hot lemon mixture into egg yolks. Return egg yolk mixture to saucepan and cook 2 to 3 minutes, stirring constantly. Cool.
5. In a large mixing bowl, beat egg whites, cream of tartar and vanilla until foamy. Gradually add 3/4 cup sugar, beating until stiff peaks form.
6. Heat oven to 450 degrees. To assemble cake, split each layer in half horizontally to form 4 layers. Place 1 layer on ovenproof serving plate, and spread with 1/3 of the filling. Repeat with remaining layers and filling. Spread meringue over sides and top of cake. Bake frosted cake for 4 to 5 minutes or until meringue is light golden brown. Store in refrigerator until ready to serve.
Make this cake the centerpiece of your Easter dinner.
Lemon Meringue Cake
For the cake:
1 cup sour cream
1/4 cup milk
2/3 cup butter or margarine, softened
1 3/4 cups sugar
2 eggs
1 teaspoon lemon extract
2 teaspoons fresh lemon juice
2 teaspoons grated lemon rind
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
For the lemon filling:
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup water
1/4 cup fresh lemon juice
1 tablespoon butter or margarine
2 teaspoons grated lemon rind
4 eggs yolks
For the meringue:
4 eggs whites
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla
3/4 cup sugar
1. Combine sour cream and milk; set aside. Heat oven to 350 degrees. Grease and flour two round 9- by 1 1/2-inch cake pans.
2. In a large mixing bowl, mix butter, sugar, eggs, lemon extract, lemon juice and rind until fluffy. Beat on high speed, scraping bowl occasionally, for 5 minutes. Sift flour, baking powder and salt together. Add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture.
3. Pour batter into prepared pans. Bake until wooden pick inserted into center comes out clean, 30 to 35 minutes. Cool layers 10 minutes; remove from pans and cool completely.
4. Meanwhile, combine 1 cup sugar, cornstarch and salt in medium-size heavy saucepan. Gradually stir in water, lemon juice, butter and rind. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat. Beat egg yolks slightly, and gradually stir in about 1/4 of hot lemon mixture into egg yolks. Return egg yolk mixture to saucepan and cook 2 to 3 minutes, stirring constantly. Cool.
5. In a large mixing bowl, beat egg whites, cream of tartar and vanilla until foamy. Gradually add 3/4 cup sugar, beating until stiff peaks form.
6. Heat oven to 450 degrees. To assemble cake, split each layer in half horizontally to form 4 layers. Place 1 layer on ovenproof serving plate, and spread with 1/3 of the filling. Repeat with remaining layers and filling. Spread meringue over sides and top of cake. Bake frosted cake for 4 to 5 minutes or until meringue is light golden brown. Store in refrigerator until ready to serve.
