Description
Discover this delightful recipe for Invisible Lemon Meringue, a light and refreshing dessert that combines the tanginess of lemons with a fluffy meringue topping.
Ingredients
Scale
- 2 large lemons (zested and juiced)
- 1 cup granulated sugar
- 3 large eggs, separated
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1/2 cup heavy whipping cream
Instructions
- Preheat your oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a mixing bowl, combine the lemon juice, lemon zest, 1 cup of sugar, egg yolks, melted butter, vanilla extract, and salt. Whisk until well combined and smooth.
- In a separate bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup of sugar while continuing to beat until stiff peaks form.
- Gently fold the egg whites into the lemon mixture until just combined. Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake is cooling, whip the heavy cream until soft peaks form. Serve slices of the lemon meringue topped with a dollop of whipped cream.
Notes
- For a lighter version, substitute half of the sugar with a sugar alternative like erythritol.
- To add a twist, incorporate a teaspoon of lavender extract into the lemon mixture for a floral note.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 0mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Invisible lemon meringue, lemon meringue recipe