A Lemon Meringue Recipe That’s Absolutely Worth the Effort
This cake will be fitting for any celebration. I can’t think of anything better than a big slice of meringue, pistachio, lemon curd, whipped cream, and white chocolate with a glass of bone-dry bubbly.
But let me be frank: It is a lot of work, and a whole lot more if you have a small oven and have to bake each meringue layer separately. But the result of a towering meringue confection is so worth it.
—Make sure all the equipment is clean and dry when making your meringue.
—The first thing to do is drain the yogurt: Drain it overnight by lining a wire mesh strainer with cheesecloth and placing it over a bowl. Pour the yogurt into the lined strainer, cover, and leave in the fridge overnight. —heinstirred
Who: Heinstirred is a hunter and photographer in Cape Town.
What: Like lemon meringue pie, but—if you can believe it—even more impressive.
How: Make three meringue rings, then layer them with lemon curd and a creamy, tangy pistachio filling. Top with whipped cream and white chocolate curls.
Why we love it: When you’re going to spend a long time making a cake—and this is a cake that will take some time, we admit—you want the result to make it all worthwhile. This towering cake balances the flavors and textures of tangy yogurt, tart lemon curd, and crunchy pistachios in a dessert that will make your guests give you a standing ovation.—The Editors
For the meringue:
12 egg whites
3/4 teaspoon cream of tartar
1 teaspoon salt
3 cups superfine (caster) sugar
6 tablespoons cornstarch
6 teaspoons white vinegar
For the fillings and toppings:
130 grams superfine (caster) sugar
20 milliliters grated lemon zest
40 grams butter
120 milliliters lemon juice
1 pinch salt
2 large eggs, beaten
1 slab (80 to 100 grams) white chocolate
500 grams plain yogurt (drained overnight—see headnote)
100 grams pistachios (shelled and roughly chopped)
Zest of 1 lemon
250 milliliters whipping cream
Click through for the full recipe on Food52.
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