Lemon Meringue Cake

🧂 Ingredients

• 100 g. sugar, divided

  (½ cup)
• Zest of 2 medium lemons
• 4 large eggs
• 1 tsp. lemon juice
• 144 g. blanched almond flour

  (1½ cups)
• 1 tsp. baking powder
• ½ tsp. salt
• 2 large egg whites
• 1 tsp. lemon juice
• 110 g. sugar

  (1 cup plus 2½ tsp.)
• 1 tsp. lemon zest
• 8 g. cornstarch

  (1 tbsp.)

Instructions

• 1 Cake Batter. Preheat oven to 350° F. Grease the bottoms and side of a 9 inch
  springform. For easier release, line the bottom of the pan with parchment paper
  and grease it.
• 2 In a large mixing bowl, mix half the sugar (50 g. or ¼ cup) with the lemon zest,
  pressing the zest into the sugar with a rubber spatula or with your fingertips.
• 3 Separate the eggs, placing the egg whites in the clean bowl of a stand mixer and
  the yolks into the large mixing bowl with the sugar and zest.
• 4 Add the lemon juice to the egg whites. With your mixer’s whisk attachment, beat
  on medium-high until foamy. Slowly add the remaining sugar. Beat until stiff
  peaks form.
• 5 While the egg whites are beating, mix the yolks and sugar/zest mixture until
  well combined. Add the rest of the dry ingredients and mix just until combined
  so that the dry ingredients are just moistened. (It is ok if there are some
  clumps.)
• 6 Once the egg whites reach stiff peaks, mix about 1/3 of the whites into the rest
  of the batter. The batter will become more hydrated and smoother. Gently pour
  the remaining egg whites on top of the batter. Do not fold them in yet and
  quickly move to step 7.
• 7 Start Meringue Topping. With the same mixing bowl and whisk attachment (no need
  to clean them), beat the egg whites and lemon juice on medium-high until foamy.
  Slowly add the sugar and beat until the whites are smooth and glossy.
• 8 Return to Cake Batter. While the egg whites for the topping are beating, return
  to the cake batter bowl and fold in the whites that are sitting on top of the
  batter until there are no streaks of egg whites remaining. The mixture will
  likely still have some clumps of batter, and that is ok, as you do not want to
  overmix. Pour batter into prepared pan.
• 9 Return to Meringue Topping. Once the egg whites for the topping are smooth and
  glossy, add the zest and beat until combined. Stop the mixer and sift the
  cornstarch over the glossy mixture. Fold to combine. Pour approximately ¼ of the
  meringue topping over the batter and, with a metal spatula or a knife, massage
  it into the top of the batter. Pour the rest of the meringue topping over the
  cake batter in the prepared pan and spread evenly. If desired, you can use the
  end of a metal spatula to create a pretty design in the meringue.
• 10 Bake 35-40 minutes, until the meringue topping is lightly browned.

Nutrition Info