Ingredients
Yield: One 3-layer, 8-inch round cake
Serving Size: 8-10
For the Baked Meringue Swirls/Discs:
3 egg whites (90 g)
3/4 cup (150 g) sugar
A drop soft gel paste color, yellow
You will also need:
A large pastry bag
Decorating tip #1A
A small paintbrush
For the Lemon Curd:
4 lemons (or 6 Meyer lemons), preferably organic
2 whole eggs plus 4 egg yolks (set whites aside for buttercream)
1 cup sugar (200 g)
4 tablespoons (60 g) unsalted butter, at room temperature and cut into small even cubes
For the Lemon Swiss Meringue Buttercream:
7 egg whites (210 g)
1-1/2 cups (300 g) sugar
Pinch of salt
2 cups (454 g) unsalted butter, softened and cut into cubes
1/4 cup (60 ml) lemon curd
1 teaspoon (5 ml) pure vanilla extract
Few drops of soft gel paste colour, yellow (I used electric yellow)
For the Lemon Cake:
3/4 cup (170 g) unsalted butter, softened
2 cups (400 g) sugar
6 eggs, separated
2 cups (270 g) all-purpose flour
3/4 teaspoon (4 g) baking soda
1/2 teaspoon(4 g) salt
2 tablespoons (30 ml) lemon juice
2 teaspoons (10 ml) pure vanilla extract
1/2 teaspoon (2.75 ml) lemon extract
2 tablespoons (30 ml) lemon zest
3/4 cup (180 ml) plain yogurt, at room temperature
baked meringue swirls, for decorating
lemon drop candy, for decorating
Preparation
