Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup lemon curd
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Special equipment needed:
- 9-inch springform pan
- electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan and set aside.
2. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Add the egg and vanilla extract and beat until well combined.
4. Gradually add the flour mixture to the butter mixture, mixing until just combined.
5. Press the dough into the bottom of the prepared pan, making sure it is evenly distributed.
6. Bake for 20-25 minutes, or until the edges are lightly golden brown. Remove from the oven and let cool for 10 minutes.
7. Spread the lemon curd evenly over the cookie cake.
8. In a large bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
9. Gradually add the sugar to the egg whites, beating until stiff peaks form.
10. Spread the meringue over the lemon curd, making sure to seal the edges.
11. Bake for 15-20 minutes, or until the meringue is lightly golden brown.
12. Remove from the oven and let cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 320
Fat: 13g
Carbohydrates: 47g
Protein: 4g
Sodium: 95mg
Sugar: 28g
Substitutions for ingredients:
- Lemon curd can be substituted with any fruit curd of your choice.
- Granulated sugar can be substituted with coconut sugar or brown sugar.
Variations:
- Add a layer of fresh berries on top of the lemon curd before adding the meringue.
- Use a chocolate cookie crust instead of the vanilla cookie crust.
- Add a teaspoon of lemon zest to the cookie dough for extra lemon flavor.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Use room temperature egg whites for the meringue.
- Make sure to seal the edges of the meringue to prevent it from shrinking.
Storage instructions:
Store the Lemon Meringue Pie Cookie Cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cookie cake in the oven at 350°F (180°C) for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the Lemon Meringue Pie Cookie Cake on a cake stand or plate. Dust with powdered sugar and garnish with fresh berries.
Garnishes:
- Fresh berries
- Powdered sugar
Pairings:
- Coffee
- Tea
- Sparkling water
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the meringue is not browning, place it under the broiler for a few seconds.
- If the cookie cake is too crumbly, add a tablespoon of milk to the dough.
Food safety advice:
- Make sure to wash your hands before handling food.
- Store the cookie cake in the refrigerator to prevent bacteria growth.
Food history:
Lemon Meringue Pie is a classic dessert that originated in the United States in the 19th century. The pie consists of a lemon filling topped with a fluffy meringue.
Flavor profiles:
The Lemon Meringue Pie Cookie Cake has a sweet and tangy lemon flavor with a light and fluffy meringue topping.
Serving suggestions:
Serve the Lemon Meringue Pie Cookie Cake as a dessert after a family dinner or as a sweet treat for a special occasion.
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