Spring Tulips
with Lemons
White, Shari
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La Belle Cuisine - More Cake Recipes

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"Lemon Meringue" Cake

"I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."
- Pierette, great-aunt of Anthelme Brillat-Savarin

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Three Lemons
Art Print
White, Shari
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"Lemon Meringue" Cake
Saveur Archives

For the Cake:
1 1/2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, softened
4 large eggs
1 cup sour cream
1 tablespoon vanilla extract

For the filling:
5 large egg yolks
4 tablespoons unsalted butter
1/4 cup lemon juice
1/2 cup sugar
Grated zest of 1 lemon

2 cups whipped cream

  1. Preheat oven to 350 degrees F. Sift together flour, baking powder,
soda and salt.
2. Beat sugar and butter together until fluffy. Beat in eggs one at a time.  Add flour mixture and sour cream alternately; add vanilla. Pour batter
into prepared 8-inch round cake pan. Bake about 40 minutes; cool.
3. For filling, combine egg yolks, butter, lemon juice, sugar and zest in a heavy saucepan over low heat. Stir until thick, about 10 minutes. Cool.
4. Slice cake horizontally into 3 layers; trim crusts from sides. Place one
layer cut side up on a plate and spread half the filling over surface.
Repeat. Add third layer. Ice with whipped cream.
 

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