Cookaholics Bulletin Board

No - it was just the two of us, so I decided that would be too much food. Waiting for Christmas when I thought I'd do one with the chicken.

The salad scales down really well, so it's now in a pretty good rotation in our house as Andy loves it.

Amy

Lindsay,
Was the lemon meringue cake the one from Nigella, or somewhere else? And how did it turn out. I've been eyeing the Nigella recipe...
Nancy

Yes, it was Nigella's. It was great - I did make my own lemon curd. The sponge cake did an excellent job as support and the whipped cream balanced it nicely. The meringue was firm - it did puff a bit so you need to level off the flat (bottom) layer otherwise the top layer will slide. I'd definitely make this instead of a lemon meringue pie - much better combination of textures and flavored.

Hi Lindsay, would you mind sharing the recipe as you make it, or directing me to the components? Lemon Meringue is my favorite pie after fresh strawberry, but I am an adequate pie maker at best. I do great with cakes so this really appeals. Thanks.

Sure, here you go:


Ingredients

* 1 stick plus 1 tablespoon very soft unsalted butter
* 4 eggs, separated
* 1½ cups plus 1 teaspoon superfine sugar
* ¾ cup all-purpose flour
* 2 tablespoons cornstarch
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* Zest of 1 lemon
* 4 teaspoons lemon juice
* 2 teaspoons milk
* ½ teaspoon cream of tartar
* 2/3 cup heavy or whipping cream
* ½ cup plus 2 tablespoons good quality lemon curd

Directions

1. Preheat the oven to 400°F. Line and butter two 8-inch cake pans.
2. Mix the egg yolks, ½ cup of the sugar, the butter, flour, cornstarch, baking powder, baking soda, and lemon zest in a processor. Add the lemon juice and milk and process again. Divide the mixture between the prepared pans. You will think you don’t even have enough to cover the bottom of the pans, but don’t panic. Spread calmly with a rubber spatula until smooth.
3. Whisk the egg whites and cream of tartar until peaks form and then slowly whisk in the cup of sugar. Divide the whisked whites between the two pans, pouring or, more accurately, spreading the meringue straight on top of the cake batter. Smooth one flat with a metal spatula, and with the back of a spoon, peak the other and sprinkle 1 teaspoon sugar over the peaks. Put the pans into the oven for 20–25 minutes. With a cake-tester, pierce the cake that has the flat meringue topping to check it’s cooked all through. (It will have risen now but will fall back flattish later.) No sponge mixture should stick to the tester. Remove both cakes to a wire rack and let cool completely in the pans.
4. Unmold the flat-topped one onto a cake stand or plate, meringue side down. Whisk the heavy cream until thick but not stiff and set aside. Spread the flat sponge surface of the first, waiting, cake with the lemon curd and then spatula over the cream and top with the remaining cake, bronze-peaked meringue uppermost.

As I mentioned, when you put the flat-topped one on the plate, trim the meringue so it lies flat, otherwise you'll have a sliding issue.

And here's a picture I took of it:

Great picture. Thanks, Lindsay! I'll have to make it. I love the idea of it.
Nancy

Thank you so much. Copied to my LC. It looks wonderful.

*Bump*
I started my prep today - made and froze cranberry sauce and a double (vodka) pie crust, also did the big shopping of non-perishable stuff. All my lists are typed, recipes printed - I hope that this will be a relaxing TG!

It's my sister's turn to do Thanksgiving. I'm just bringing the pies.