Lemon Meringue Custard Cake

Lemon Meringue Custard Cake
with Lemon Curd Sauce and Lemon Thyme Syrup

Lemon Cake Ingredients

• Unsalted butter, softened and granulated sugar to prepare molds
• Zest of 2 lemons
• 1 tablespoon lemon juice
• ¼ teaspoon vanilla extract
• 2 tablespoons cornmeal or semolina flour
• ¼ cup cake flour
• ⅛ teaspoon salt, preferably kosher
• 3 large eggs, separated
• ½ cup granulated sugar
• 4 tablespoons unsalted butter, melted
• 6 tablespoons whole milk
• Pinch of cream of tartar

Lemon Curd Sauce Ingredients

• 4 large egg yolks

• ¾ cup plus 2 tablespoons granulated sugar
• ½ cup lemon juice
• 4 tablespoons unsalted butter, cubed
• ¼ teaspoon salt, preferably kosher
• 1 tablespoon lemon zest

Lemon Curd Sauce Ingredients

• 2 cups granulated sugar
• 1 cup water
• 2 tablespoons fresh thyme leaves
• 1 tablespoon lemon zest

To Make the Lemon Cake: Preheat oven to 350 degrees (or 325 degrees for convection). Generously butter six (6) 4-oz. cake molds (preferably metal), including the rims. Dust with sugar and tap out the excess. Set aside.

In a separate bowl, combine lemon zest, lemon juice and vanilla. Set aside.

Sift the dry ingredients together. Set aside.

Place the egg whites in a clean large mixing bowl and the yolks into a bowl that can hold approximately 2 quarts. Using a whisk, combine the egg yolks with 2 tablespoons of sugar until mixture is pale in color and thick (known as ribbon stage). Whisk in the melted butter, then the zest mixture. Once incorporated, add the dry ingredients and milk. Set aside.

Using a stand mixer fitted with a wire whip attachment, add cream of tartar to the egg whites and whip on medium speed until they form soft peaks. With the mixer running, rain in the sugar and beat until medium peaks form. Using a silicone spatula, gently stir in 1/4 of the egg whites into the egg mixture to lighten the mix. Fold the remaining whites just until there are no more streaks of whites.

Fill the prepared molds to the top with the batter and place into a large pan. Pour hot water into the pan to fill 1/4 from the bottom of the molds.

Transfer to the preheated oven and bake for 20 to 25 minutes until the cakes are set and firm to the touch in the center. They should have a golden color and slight give when touched.

While cakes are still warm (as soon as you are able to safely handle the molds), release the cakes from their molds.

To Prepare the Lemon Curd Sauce: Place the egg yolks and sugar into a bowl and mix until well-blended using a wooden spoon. Stir in the remaining ingredients. Pour the mixture into a medium saucepan and cook over medium-low heat, stirring constantly until the mixture reaches 185 degrees. The mixture should be thick enough to hold marks from the spoon. Using a fine-mesh strainer, strain and set aside.

To Prepare the Lemon Thyme Syrup: Place the sugar and water into a saucepan and bring to a boil, stirring until sugar is dissolved. Reduce the heat and allow to simmer for 5 minutes. Remove mixture from the stove and add the thyme leaves and lemon zest. Allow syrup to cool for 30 minutes. Using a blender, puree syrup and use a fine-mesh strainer to strain. Set aside to chill.

Serving Suggestion: Place a small amount of lemon curd sauce in the center of the plate. Remove cakes from molds and place on top of the sauce. Top with whipped cream or mascarpone cream (add lemon juice for an additional twist). Drizzle the lemon thyme syrup around the plate, sprinkle with 6-7 green thyme leaves and serve.

Enjoy!