Lemon Pie Cake

Lemon Pie Cake

  • Preparation 1 h
  • Cooking 1 h
  • Chilling 3 h
  • Servings 12
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Categories

Ingredients

  • ANGEL FOOD CAKE

    • 1 1/4 cups (310 ml) sifted unbleached all-purpose flour
    • 1 3/4 cups (430 ml) sugar
    • 1/2 teaspoon (2.5 ml) salt
    • 12 egg whites, at room temperature
    • 1 1/2 teaspoons (7.5 ml) cream of tartar
    • 1 teaspoon (5 ml) vanilla extract
  • LEMON CURD

    • 1 1/4 cups (310 ml) sugar
    • 1/3 cup (75 ml) cornstarch
    • Grated zest of 2 lemons
    • 1 1/4 cups (310 ml) cold water
    • 3/4 cup (180 ml) lemon juice (about 3 lemons)
    • 1 egg, lightly beaten
    • 3 egg yolks
    • 1/2 cup (125 ml) unsalted butter, melted
  • ITALIAN MERINGUE

    • 1/2 cup (125 ml) water
    • 1 cup (250 ml) sugar
    • 3 egg whites
    • 1/4 teaspoon (1 ml) cream of tartar
    • 1/2 teaspoon (2.5 ml) vanilla extract

Preparation

  • ANGEL FOOD CAKE

  • LEMON CURD

  • ITALIAN MERINGUE

  • ASSEMBLY

Note from Ricardo

It’s our favorite dessert of the season! Lemon pie lovers will be pleased to discover this fresh and light angel food cake with a meringue topping, which can be enjoyed all year long. Keep refrigerated until serving, then light the candles!

Personal Note