Directions: |
Directions:Preheat oven to: 300 degrees F
Trace four 8 inch circles on parchment paper; place on baking sheets
MERINGES:
Combine: ¾ granulated sugar
2 tbsp cornstarch (or tapioca starch for corn free diets )
2 tsp grated lemon zest
Set aside.
In mixer bowl,
beat: 6 large egg whites ( ¾ pasteurized egg whites)
Until soft peaks form.
Gradually beat in:
¾ cup sugar until still peaks form.
Fold in reserved sugar mixture. Put meringue mixture into piping bag with a wide icing tip. Fill each circle, smoothing tops. - or simply place 1/4 meringue mixture in each circle and gently smooth mixture to edges of parchment paper with metal spatula.
Bake for 1 hour or until dry and lightly golden. Turn off oven, crack door and leave to cool. ( I do this overnight) When cook, peel off paper. Store in a covered, airtight container in a cool, dry place. ( Can do this step up to a week before.)
FILLING:
In a bowl beat: 6 large eggs
In a saucepan over medium heat, combine then stir until sugar is dissolved
1 ½ cups granulated sugar,
1/3 cup butter ( or substitute)
1 tbsp grated lemon Zest
1 cup freshly squeezed lemon juice
Whisk lemon mixture into eggs. Return to saucepan and cook stirring frequently, just until boiling; simmer for 2 minutes. Pour into bowl. Place plastic wrap directly over surface; cool in fridge to room temperature. (Mixture can be made ahead.)
In another bowl: beat 1 ½ cups whipping cream or one 400ml can of chilled coconut cream
Fold in thickened lemon mixture reserving about 1 tbsp. for garnish
ASEMBLY:
Crumble the least attractive meringue for garnish; set aside.* or see below. Fit one meringue into -9nch spring form pan. Pour a third of lemon mixture over top. Repeat layers twice. Sprinkle crumbled meringue over top. Garnish with lemon filling. Freeze for at least 8 hours. * or : select your nicest looking meringue for the top layer and use it without crumbling.
TO SERVE:
Soften in fridge for about 30 minutes. Cut with a serrated knife. |
Personal
Notes: |
Personal
Notes: This recipe was adapted from Canadian Living and made by my Mom, Grandma Betts, back in the early 1980s.It has been served for many celebrations, including Kevin and Kendal's wedding in 2012.
Countless times guests will remark " This is the best cake ever!". As a hostess, I agree. It is all made ahead , looks great and tastes wonderful. The sweetness of the meringue blends with the tartness of the lemon as the smooth filling slides over the crunchy layers. It makes your mouth feel like it has been kissed by a dessert goddess (or god.)
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