Dessert: Lemon-Lime Meringue Cake Recipe

This recipe includes superfoods such as:

Lemon

Health benefits of Lemon-Lime Meringue Cake Recipe

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1-1/2 cups sugar
1/4 cup cornstarch
1/4 cup all-purpose flour
1-3/4 cups water
3 egg yolks, beaten
1/3 cup lemon juice
1/3 cup lime juice
2 tablespoons butter
2 teaspoons grated lemon peel
2 teaspoons grated lime peel

Instructions

In a small heavy saucepan, combine the sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the juices, butter and peels. Transfer to a small bowl; cool for 10 minutes. Refrigerate until chilled.
For cake: In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the sour cream, juices and lemon peel. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
Pour into three greased and floured 9-in. round baking pans. Bake at 350 ° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Place the cake circle on a baking sheet; layer with one cake layer and half of filling. Repeat layers. Top with remaining cake layer.
For meringue: In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
Spread meringue over top and sides of cake. Bake at 350 ° for 28-32 minutes or until meringue is lightly browned. Carefully transfer to a cake plate. Refrigerate leftovers.