Introduction
This is a fantastic lemon cake that will definitely impress. It’s not quite as hard as it looks, but the Italian meringue can be a bit difficult if you’re making it alone. The cake has a moderately strong lemon flavor, but it works very well. If you aren’t a fan of a lemon consider straining the final lemon curd to remove some of the more potent lemon flavor. This is definitely a fun cake and worth giving a try.
Recipe Outline
| Recipe: Preserved Lemon Meringue Cake | Special Equipment: Stand Mixer, Three 8-Inch Cake Pans, Instant-Read Thermometer |
| Source: Dessert Person | Time: 7 Hours |
| Author: Claire Saffitz | Difficulty: 3/5 |
| Type: Dessert (Baking) | Score: ★★★★☆ |
Making The Lemon Curd
Making The Batter
Baking And Slicing The Cakes
Tip: Cutting a cake in half is not easy. The most straightforward way is to use a large serrated knife. A better alternative though is to use toothpicks and cutting wire (or simply dental floss). Just go around the cake and insert 8 toothpicks equally apart at the midpoint of the cake. Wrap the string around and set it atop the toothpicks. Then pull the string firmly, but not too quickly about the cake. Make sure to exert your force parallel to the cake — no upward or downward force/pressure. Here’s a video. There are also products made specifically for this.
Assembling The Cake
Making And Applying The Italian Meringue
Tip: Start whipping the egg whites around the time the sugar reaches 230°.
Final Product
Key Takeaways
- This recipe (or at least the Italian meringue) is best done with two people.
- You can find preserved lemons in the middle eastern or moroccan section of the store/market.
- Final Score: 4/5 – This is a great cake that can be made any time of year. It’s fun to make, tastes great, and looks cool. It’s not too difficult, but it does take some time and patience to make.
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