Lemon Meringue Cake Recipe | Bakepedia (2024)

FAQs

How do you increase the flavor of lemon in a cake? ›

Combine lemon zest with oil or butter

Rub the lemon into the sugar, then add your cooking fat, like butter or oil. The tangy zest will infuse the whole batter, elevating the tart flavor of your dessert. For a shortcut, you can use lemon-infused olive oil.

The cake layers can be baked a day in advance and stored in airtight containers. But please note that the meringue can soften quickly, particularly in a humid environment. Leftovers should be stored in the fridge and eaten within 24 hours.

Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center.

I think you didn't cook it long enough after adding the eggs. Lemon pie filling has to be almost so thick you can cut it with a knife before you pour it into the shell or it won't set up. So you cook it until it becomes that thick.

Some common techniques are to include natural lemon juice, lemon zest, or even lemon pulp to add or boost lemon flavor. Other options for adding lemon into your flavor profile include the use of natural and artificial flavors.

Lemon flavor: Let's all say it together: LEMON JUICE DOESN'T ADD LEMON FLAVOR (when added to the cake). Instead, try adding more zest, lemon extract, or a lemon soak.

Cakes that have been refrigerated properly can last up to one week.

You may have opened the oven door while they were cooking or, if you flavoured the mixture, you could have added too much liquid. Meringues can crack because of the sudden change in temperature. To prevent this happening, turn the oven off when the meringues are cooked but leave them inside until completely cool.”

Fixing runny meringue is usually as simple as whisking more air into the mixture and waiting for it to develop stiff peaks. You can also add another egg white or a teaspoon of cornstarch to get the mix to the consistency you need.

Baking powder: Baking powder can be used to replace baking soda, though not at a 1-to-1 ratio. Because the former is not as strong as the latter, it's important to use three times the amount of baking powder as baking soda. Be aware, a slightly bitter, off-putting taste might result from using that much baking powder.

Is 2 teaspoons of baking powder too much? ›

Just keep in mind that too much baking powder will leave a slightly bitter taste in your baked good, so I wouldn't use anymore than 2 tsp of baking powder per 1 cup of flour.

The main function of salt in cake recipes is to enhance the flavor of the other ingredients. Its presence perks up the depth and complexity of other flavors as the ingredients meld. Salt also provides a balance to the sweetness of cake batters—but a salty flavor should not be discernible.

If the meringue is swirled onto a cool filling and baked, steam in the reheating filling just reaches the meringue. As the pie cools, the steam condenses to form the sweet weeping (sometimes a pool) under the meringue.

Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

There are several reasons why a meringue might collapse. A bit of fat or egg yolk will do it, make sure your bowl and beaters are squeaky clean. The smallest amount of fat or yolk will cause deflation. Fresh eggs beat better than older eggs.

Don't forget the peel! Citrus rinds are full of fragrant, flavorful oils that can impart huge flavor to both savory and sweet recipes. When zesting citrus rind, a zester or other small rasp grater works best. Be sure to only grate the colorful surface, avoiding the white pith layer, which is bitter.

If you purposely or accidentally used baking soda instead of baking powder without making any changes to your recipe, you'll definitely end up with a bitter taste. Remember, baking soda is an alkaline, or base, ingredient that naturally has a bitter taste. Baking powder is a multi-ingredient leavener.

There are a lot of flavors that go beautifully with lemons like lavender, strawberry, coconut, blueberry, and raspberry. It also goes perfectly with fresh herbs like basil! What cheese goes best with lemon? The delicious citrus flavor of the lemon goes perfectly with goat cheese and ricotta cheese.