Lemon meringue torte with lemon curd
A classic white meringue cake with the tastiest lemon curd cream that breaks the sweetness of meringue... amazing. Meringue discs are crunchy on the outside and foamy in the middle like a Pavlova. You can prepare meringue even 2 days earlier, but it's the best idea to put the cream on the cake preferably before serving it. Dry meringues are best stored at room temperature in a closed container. I recommend :-).
Ingredients for meringue disks:
- 6 egg whites
- 300 g caster sugar
- 1 tsp wine vinegar or lemon juice
- a pinch of salt
Cover a large baking sheet with parchment paper. Draw 2 (23 cm) circles on paper.
Preheat oven to 180ºC.
Beat egg whites and salt at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until the meringue is stiff and shiny. Add wine vinegar and beat. Spread half of the mixture into each circle on prepared baking sheet smoothing the sides and the top with a spatula.
Place in the oven, then immediately turn the temperature down to 140ºC and bake for 90 minutes. When it's ready, it should look crisp and dry on top. Turn off the oven and open the door slightly; let the meringue disks cool completely in the oven, preferably overnight.
Lemon curd cream:
- 125 g mascarpone cheese, chilled
- 150 g lemon curd (homemade), chilled
- 250 ml whipping cream, cooled, chilled
- additionally - 3 Tbs lemon curd to decorate
In small bowl mix mascarpone and lemon curd.
In another bowl whisk whipping cream until thick. Add to mascarpone-lemon curd mixture to loosen the cream and mix gently.
Place one meringue disk on a serving plate. Dollop with the cream (or divide and leave a half of the cream for the top). Drizzle with half of the additional lemon curd. Top with remaining meringue disk. Drizzle with remaining lemon curd. Serve.