Upside-Down Lemon Meringue Dessert

The upside-down lemon meringue dessert is a twist on the classic lemon meringue pie, with a moist and fluffy cake base topped with a tangy lemon glaze and a fluffy meringue.

This is vegetarian recipe. Dish can be prepared in 115 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Upside-Down Lemon Meringue Dessert

Cooking Method: Baking Cuisine: International Courses: Dessert, Dinner Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 25 min Rest Time 60 min Total Time 1 hr 55 mins

Servings: 8 Calories: 2800

Best Season: Suitable throughout the year

Ingredients

Servings

• 150 gram Butter
• 200 gram Granulated sugar
• 4 unit Lemons
• 4 unit Eggs
• 150 gram All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 cup Milk
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Cream of tartar
• 100 gram Powdered sugar

Instructions

1. Preheat the oven to 350°F (175°C). Grease a round cake pan.
2. In a small saucepan, melt 100 grams of butter over low heat. Stir in 100 grams of granulated sugar until dissolved. Pour the mixture into the prepared cake pan.
3. Zest and juice the lemons. Set aside.
4. In a mixing bowl, beat the remaining 50 grams of butter with the remaining 100 grams of granulated sugar until creamy. Add in the lemon zest and juice.
5. Separate the egg yolks and whites into two separate bowls. Add the egg yolks to the butter and sugar mixture, one at a time, mixing well after each addition.
6. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Stir in the vanilla extract.
7. In another bowl, beat the egg whites with cream of tartar until stiff peaks form. Gently fold the egg whites into the batter.
8. Pour the batter over the butter-sugar mixture in the cake pan. Smooth the top with a spatula.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove from the oven and let cool in the pan for 10 minutes. Then, invert the cake onto a serving plate and let cool completely.
11. Once the cake has cooled, dust with powdered sugar before serving.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 16g25%

Total Carbohydrate 47g16%

Sugars 32g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.