Best Scott Biebers Lemon Meringue Cake Recipes

LEMON MERINGUE CAKE

Steps:

• In a large bowl, combine the cake mix, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water and juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon zest. Cool completely., For meringue, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Cut each cake horizontally into two layers. Place bottom layer on an ovenproof serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. , Spread meringue over top and sides. Bake at 350° for 10-15 minutes or until meringue is lightly browned. Cool. Store in the refrigerator.

MERINGUE FOR SCOTT BIEBER'S LEMON MERINGUE CAKE

Steps:

• Combine the sugar, egg whites, and lemon juice in the bowl of an electric mixer set over a pan of simmering water. Whisk until sugar is dissolved, about 3 minutes.
• Transfer bowl to the mixer stand fitted with the whisk attachment. Beat on medium speed for 10 minutes. Increase to high speed and beat until stiff glossy peaks form, 10 to 15 minutes more.

LEMON MERINGUE CAKE

Steps:

• Make the lemon curd: Whisk the sugar, egg yolks, lemon juice, lemon zest, cornstarch and salt in a small saucepan over medium-low heat; cook, whisking occasionally, until the sugar dissolves. Continue cooking, whisking constantly, until thick, about 10 minutes. Whisk in the butter a few pieces at a time until melted, then strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface and refrigerate until set, at least 2 hours.
• Make the meringue: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove the bowl from the pan; add the cream of tartar and vanilla and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes.
• Assemble the cake: Put 1 cake layer on a platter; spread the lemon curd on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the cake with the meringue, using the back of a spoon to make swirly peaks. Brown the meringue with a kitchen torch. Serve immediately or refrigerate up to 1 day.
• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
• Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

LEMON-MERINGUE SHEET CAKE

Steps:

• Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
• Whisk together flour, baking powder, and salt. Combine eggs and sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter, lemon zest, and vanilla; beat to combine. Add sour cream; beat until smooth.
• Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
• Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
• Meringue Frosting: Place 1 cup sugar, 5 tablespoons water, and cream of tartar in a small saucepan over medium heat. Bring to a boil, then cook 4 minutes. Meanwhile, beat egg whites on high speed to soft peaks, 2 to 3 minutes. Gradually add remaining 1/3 cup sugar, beating until sugar has dissolved. (If ready before sugar syrup, keep whites moving on lowest speed.)
• With mixer running, gradually pour hot syrup into meringue (aim for side of bowl, and avoid beater). Continue beating until cool to the touch and very fluffy, 4 to 5 minutes. Spread over top of cake. Lightly brown with a torch (or under broiler about 30 seconds). Frosted cake is best the day it's assembled.

LEMON MERINGUE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F (180 degrees C). Butter three 6-inch round cake pans then line the bottoms with parchment.
• In a large jug or liquid measuring cup, whisk together the egg whites, whole egg, milk and the vanilla extract. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder and salt. Mix on low speed for 1 minute. (You can also do this by hand)
• Add the cold butter and continue to mix on low speed until the mixture has a fine, crumbly texture.
• Add the liquid mixture to the dry ingredients in 2 batches, scraping the sides and bottom of the bowl after each addition, and mix on medium speed until light, fluffy, homogenous and well incorporated. Fold once or twice with a rubber spatula to ensure the batter at the bottom of the bowl is incorporated.
• Divide the batter equally among the prepared pans. Bake until a cake tester comes out with a few crumbs when inserted into the center, 25 to 35 minutes. Check the cakes at 25 minutes and judge the timing from there to avoid overbaking.
• Meanwhile, wash and thoroughly dry the stand mixer bowl.
• Let the cakes cool in the pans on wire racks for 20 minutes, then remove them from the pans and peel off the parchment.
• Carefully slice each cake in half horizontally with a serrated knife to make 2 even layers. Generously spread lemon curd between the layers of the cake, leaving a 1/2-inch border all around and stack the layers on a cake stand or platter. Set aside.
• For the Meringue Frosting: Bring a few inches of water to a boil in a saucepan that can hold the stand mixer bowl above the water. Place the egg whites and sugar in the stand mixer bowl and whisk by hand to combine.
• Set the bowl above the boiling water and continue whisking constantly until the sugar dissolves and the mixture is warm to the touch about 3 minutes.
• Transfer the mixture to a stand mixer fitted with the whisk attachment and beat on high speed until medium-stiff glossy peaks form, 3 to 4 minutes. Add the salt and vanilla and mix until combined.
• Immediately spread the meringue frosting all over the cake with an offset spatula and make swirls all around. Toast the meringue frosting, as desired, with a kitchen torch. Serve immediately or store at room temperature for up to 3 days.