Lemon Meringue Cake .. tea time? celebrating Eid? or maybe both!

by Maryam on November 12, 2010

Gathering around a small table that fits two to three close friends .. maybe chatting, gossiping, or remembering the old days! Enjoying the occasion .. celebrating the taste of the tea with a set of Chinese porcelain teapot, couple of cups, and cake plates with its forks .. I feel that my wide imagination is transferring to a delicious imagination, which is perfect for the current weather? In this time of the year I can’t resists two things .. the first, imagining that I’m in Canada, generally in a cold place, feeling the start of the winter and waiting for the snow to fall .. the second thing that I can’t resist is a cup of tea with a piece of delicious cake! Mmmm .. actually, it is not literally a piece of cake .. it can be or may be pieces of delicious cake .. this can be end with a half cake in my stomach!

My experiences with lemon, orange, strawberry cakes and all kind of fruit cakes is really limited due to several reasons! One of these reasons is that I can’t bake, cook something without imagining what the final taste! That’s why when I see a recipe for a carrot cake I just can’t do it .. I want to try it, taste it and live the experience but I can’t. I need to pre-taste it and know what I’m expecting before spending hours backing this cake!

I did tasted orange and date cakes and both were so good! However, my first time to taste a lemon cake was in my last visit to the USA! Yes, last month I ate my first bite and since then I didn’t forget that stunning taste! In fact, I’ve tried more than once to repeat the same experience by baking that lemon cake. Honestly, I didn’t find a recipe that can convince me enough to bake it. Some of the recipes were too long other required ingredients which I didn’t have.

Since then I gained a lot of courage to plan and try more and more fruit cake recipes .. however, I still have to taste them first! The “pre-tasting” thing is not a big deal .. I usually go to a café .. starbucks .. cariboucoffee .. etc. order a piece of the desired cake and .. “Yum .. this is delicious” I would think! Usually, all the previous processes happens when am out of Kuwait! Don’t ask me why? because I don’t know!

I have news for you .. I have to stop writing for a while .. approximately 10 days! I’m going to Hajj .. So I’ll be busy for the whole next week .. I’ll miss writing to you and roaming around my kitchen .. playing with the saucepan, measuring spoons and cups and dusting the whole place with all-purpose flour! However, I also will be enjoying the feeling of a Pilgrim .. leaving everything I love, care about, enjoy behind and replace it with peace in my heart and prayers to God ..

In the last week only, I discovered that every person I knew has a problem .. I didn’t find single person has a peace of mind .. And when they knew that I’m going to Hajj .. everybody kept asking me to pray for him/her in a deep believe that my prayer will do the miracle he/she is waiting for! I told myself “can’t they see that I’m human just like them .. who has her own problems and fears?”

I really do hope that my prayers do a difference in their lives .. Eid Mubarak everybody

Lemon Meringue Cake

“when you can’t decide whether to make a cake or pie, reach for this unique recipe and make both in one!” The Taste of Home Baking Book.

What is needed

1/4 cup butter, softened

1/2 cup sugar

1 egg

2 egg,yolks

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/3 cup milk

for the filling

3/4 cup sugar

1/3 cup all-purpose flour

1 cup water

2 egg yolks, highly beaten

1/4 cup lemon juice

1 tablespoon butter

1/2 teaspoon grated lemon peel

for the meringue

4 egg whites

1/2 teaspoon lemon juice

1/2 cup sugar

Making the cake

Preheat oven to 350°F.

1/4 cup butter, softened

1/2 cup sugar

1 egg

2 egg,yolks

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/3 cup milk

In a large mixing bowl, cream butter and sugar until light and fluffy. Add the egg yolks; mix well. Beat in vanilla. Combine the flour and baking powder; add to the creamed mixture alternately with milk after each addition.

Pour into a greased and floured 9-inch round baking pan. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 before removing to a wire rack to cool completely.

3/4 cup sugar

1/3 cup all-purpose flour

1 cup water

For filling, combine sugar and flour in a heavy saucepan. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly.

2 egg yolks, highly beaten

Reduce heat; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into the egg yolks, return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer.

1/4 cup lemon juice

1 tablespoon butter

1/2 teaspoon grated lemon peel

Remove from heat. Gently stir lemon juice, butter and lemon peel. Cool to room temperature without stirring. Place cake on a baking sheet; spoon filling on top of cake to within 1/2 inch of edge.

4 egg whites

1/2 teaspoon lemon juice

1/2 cup sugar

For meringue, let egg whites stand at room temperature for 30 minutes. In a small mixing bowl and with clean beaters, beat egg whites and lemon juice on medium speed until soft peaks form. Gradually add sugar, tablespoon at a time, beating on high speed until stiff peaks form.
Carefully spread over the filling, sealing to edges of cake. Bake at 35o°F for 12-15 minutes or until lightly browned.

enjoy with love,

Maryam

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{ 1 comment… read it below or add one }

JehanP November 13, 2010 at 3:20 am

This looks awesome!! I need to try this cake, thanks.

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