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HOMEMADE LEMON MERINGUE

10 months ago 513

Ingredients:
For the cake

1 cup butter, softened

2 cups sugar

4 large eggs, separated

3 cups all-purpose flour

1 tablespoon baking powder

1 cup milk

1 teaspoon vanilla extract Lemon Filling (see below) Cream Cheese Frosting (see below)

2 cups sweetened flaked coconut Lemon filling

1 cup sugar

1/4 cup cornstarch

4 egg yolks, lightly beaten

2 teaspoons grated lemon rind

1/3 cup fresh lemon juice

2 tablespoons butter Cream Cheese Frosting

1/2 cup butter, softened

1 (8-oz.) package cream cheese, softened

1 (16-oz.) package powdered sugar

1 teaspoon vanilla extract Toasted Coconut shredded or flaked coconut Lemon filling

1 cup sugar

1/4 cup cornstarch

4 egg yolks, lightly beaten

2 teaspoons grated lemon rind

1/3 cup fresh lemon juice

2 tablespoons butter Cream Cheese Frosting

1/2 cup butter, softened

1 (8-oz.) package cream cheese, softened

1 (16-oz.) package powdered sugar

1 teaspoon vanilla extract Toasted Coconut shredded or flaked coconut

PREPARATION:
For the cake Beat spread at medium speed with an electric blender until fleecy; slowly add sugar, beating great. Add egg yolks, 1 all at once, beating until mixed after every option. Consolidate flour and baking powder; add to margarine blend on the other hand with milk, starting and finishing with flour combination. Beat at low speed until mixed after every expansion. Mix in vanilla.

Beat egg whites at rapid with electric blender until solid pinnacles structure; crease 33% of egg whites into player. Delicately overlap in excess beaten egg whites just until mixed. Spoon player into 3 lubed and floured 9-inch round cake skillet. Heat at 350° for 18 to 20 minutes or until a wooden select embedded in focus confesses all. Cool in dish on wire racks 10 minutes; eliminate from skillet, and cool totally on wire racks. Spread Lemon Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle with toasted coconut and spread Lemon on top. Decorate, whenever wanted. Lemon filling Eliminate the zing of 3 lemons, being mindful so as to keep away from the white substance. Put the zing in a food processor fitted with the steel edge. Add the sugar and heartbeat until the zing is finely minced into the sugar. Cream the spread and beat in the sugar and lemon blend. Add the eggs, 1 all at once, and afterward add the lemon juice, salt and cornstarch. Blend until consolidated. Empty the blend into a 2 quart pan and cook over low intensity until thickened (around 10 minutes), mixing continually. The lemon curd will thicken at around 170 degrees F, or just underneath stew. Eliminate from the intensity and cool or refrigerate. Cream Cheese Frosting Beat spread and cream cheddar at medium speed with an electric blender until smooth. Steadily add powdered sugar, beating at low speed until mixed; mix in vanilla. Toasted Coconut Preheat stove to 350°F. Spread coconut in a solitary layer on a baking sheet. (cover with material paper) Place coconut in broiler. Actually look at after around 2 minutes. Keep checking consistently until the coconut is the ideal tone. We like our own toasted on the edges, yet at the same time white in the center. Eliminate from stove. Permit to cool.

Enjoy !

Credit: Tafa Cuisine