A perfect lemon cake: from the dough to the meringue.
A perfect lemon cake: from the dough to the meringue.
Recipe for 4 people.
Classic (no restrictions), Vegetarian
Preparation: 2:00 + chilling time
Intermission: 01:00
TOOLS
1 individual mold or molds with removable bottom, 1 colander(s), 3 bowl(s) (1 optional), 2 pan(s), 1 rolling pin (optional), 1 spatula(s), 1 wire whisk, 1 piping bag and spout (optional), 1 grater, 1 culinary thermometer (optional)
EQUIPMENT
conventional + mixer + processor (optional)
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
CAKE DOUGH Ingredients:
– 250 g of wheat flour
– 150g unsalted butter, chilled
– 4 teaspoons of icing sugar (or refined sugar)
– Salt to taste
– 50 g eggs (large), beaten before adding.
– 2 teaspoons of cold water
STUFFING (LEMON CURD) Ingredients:
– 100 ml lemon (juice) (or lemon)
– 4 eggs (jumbo) (for every 2 portions you need 122.5 g of eggs)
– 85 g of refined sugar
– 85 g unsalted butter (room temperature)
SWISS MERINGUE Ingredients
– 150 g of eggs only the white(s)
– 300 g of sifted sugar
Ingredients To finish:
– lemon to taste, zest (or lemon)
PREPARATION:
1. For a large 9-inch cake, use the recipe for 4 people (remember to change the number of people in this recipe).
2. Separate the utensils and recipe ingredients (starting with the dough ingredients, which will be prepared first).
3. Remove the butter for the filling from the refrigerator, cut it into cubes and leave it at room temperature.
4. Start by making the dough.
5. Wash the lemon for the filling, remove it and measure the juice.
PREPARATION:
Lemon cake dough:
1. In the food processor or in a bowl, mix all the dry ingredients: flour, sugar, salt. Mix well with your hands or pulverize using the food processor for a few seconds.
2. Add the butter and beat or mix until smooth and crumbly.
3. Then add the eggs and ice water. Mix with a spatula or work quickly until everything is well blended and homogeneous.
4. Place the dough on a surface and knead it a little with your hands until it is very smooth.
5. Set aside the pan you will use for the cake. Form the dough with your hands, pressing the bottom and sides of the pan with your hands, trying to always keep it the same thickness. Reinforce the edges so they don’t break. Another alternative is to roll out the dough with a rolling pin between two plastic films, trying to obtain the same thickness and an opening with a larger diameter than the shape(s) used. Then carefully remove the top plastic, invert it onto the pan (non-plastic side down), and remove the remaining plastic. Eliminate the excess dough, smooth it well with your hands to correct any imperfections.
6. Cover with cling film in contact with the dough and place in the refrigerator for 30 minutes.
7. While the dough cools, preheat the oven to 170º and start preparing the filling.
Filling (lemon cream):
1. Place the eggs and sugar in the bowl of the food processor.
2. In a pan, heat the lemon juice and let it boil slightly.
3. Beat the eggs with the sugar until a light cream forms.
4. Gradually add half the lemon juice and continue whisking.
5. Then add the second half of the juice and continue whisking.
6. Put the beaten eggs, sugar and lemon back into the pan. Over low heat, cook, stirring constantly for 3 to 5 minutes or until thickened.
7. Once it has thickened, turn off the heat, filter and transfer to a bowl.
8. Next, add the cubed butter and mix well to incorporate.
9. Cover with cling film in contact with the cream (to prevent a film from forming) and leave to cool to room temperature.
Lemon cake dough:
1. While the filling cools, remove the molds with the dough from the refrigerator.
2. Prick the dough with a fork and bake in the preheated oven (170º C) for 20 minutes or until firm and lightly golden.
3. When the dough is cooked, take it out of the oven and let it cool, without removing it from the mold.
4. Place the filling inside the cold dough. Spread and level well.
5. Refrigerate for at least an hour, until solid.
Swiss meringue:
1. Before removing the pre-assembled cake from the refrigerator, preheat the oven to 200º C.
2. Separate the egg whites from the yolks (save the yolks for another preparation) and sift the sugar.
3. Place the egg whites and sifted sugar in a bowl that can be placed in a bain-marie.
4. Heat in a bain-marie, stirring lightly with a wire whisk, until the sugar dissolves or (if you have a thermometer) until it reaches 50ºC.
5. Remove from the heat and transfer the egg whites with the sugar to the bowl.
6. Beat the egg whites with the sugar in a mixer until the bowl has cooled and the meringue has reached firm peaks.
7. Place the meringue in the piping bag fitted with a star nozzle or other nozzle of your choice.
8. Remove the pre-assembled lemon tart from the refrigerator and begin frosting, covering the entire surface with meringue. Remember to glue well on the edges, where the meringue must adhere to the dough, otherwise it could shrink in the fridge, leaving a space between the dough and the meringue. If you don’t have a pastry bag you can use a spoon to form meringue balls.
9. Place in a preheated oven at 200ºC to give some color to the meringue. Leave the tips to brown slightly.
FINALIZATION AND ASSEMBLY:
1. Remove the lemon tart from the oven and let it cool to room temperature.
2. Then store it in the refrigerator, preferably for 6 to 8 hours.
3. If using removable rimmed trays, remove them carefully.
4. Add the lemon zest and spread it over the meringue.
5. Cut the cake into slices and serve.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
Create your personalized menu for free on Bake and gourmet cakes.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
