Lemon Louise Cake
User Reviews
5
15 reviews
Excellent
Lemon Louise Cake
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Lemon Louise Cake features a buttery biscuit base topped with lemon curd and a toasted meringue coconut topping. This bar-style dessert balances a soft, crumbly crust with a bright, tangy lemon layer and a sweet, fluffy meringue mixed with coconut flakes, finished with a golden browned surface. It offers a mix of textures and citrus flavor making it distinctive among lemon desserts.
Description
The Lemon Louise Cake starts with a biscuit layer made from creamed butter and sugar combined with egg yolks and vanilla. A mixture of flour, baking powder, and salt is sifted in to form a crumbly batter pressed into a baking pan and baked briefly. Once slightly cooled, lemon curd is spread evenly over this base. The meringue topping is prepared by beating egg whites until foamy, gradually adding sugar to reach stiff peaks, then folding in half the coconut flakes. This meringue is spread over the lemon curd layer and topped with the remaining coconut flakes. The cake is baked again until the meringue becomes golden brown. After resting and cooling completely, it is sliced into bars for serving.
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Ingredients
For the biscuit layer
- 1/2 cup butter softened
- 1/2 cup sugar
- 2 egg yolk
- 1 tsp vanilla extract
- 1-1/2 cup all-purpose flour
- 1 tsp baking powder
- pinch salt
- 1/2 cup lemon curd
For the meringue topping
- 2 egg white
- 1/2 cup sugar
- 3/4 cup sweetened coconut flakes divided
Instructions
- Preheat the oven to 325˚F
- Line 7x11-inch rectangular baking pan with a parchment paper.
- For the biscuit layer, Beat butter and sugar until creamy, add the egg yolks and vanilla and beat until it becomes fluffy.
- Sift the flour, baking powder, and salt. Add the flour mixture into the butter mixture. Gently beat until it becomes crumbly mixture. Turn the batter into the prepared pan and gently press down. Bake in the preheated oven for 15 minutes. Cool slightly and spread the curd evenly on top; set aside.
- For the meringue topping, beat the egg whites until foamy. Add the sugar gradually and beat until stiff yet pliable peaks form. Fold in the 1/2 cup of coconut flakes into the meringue.
- Spread the meringue on top of the curd and sprinkle with the rest of coconut flakes. Bake again for another 25 minutes or until the coconut topping is slightly golden brown.
- Rest in the pan for 10 minutes, then transfer onto a cooling rack and cool completely. Slice into bars and serve.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
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