For the final May bake from Baking with Dorie by Dorie Greenspan, I made the Lemon Meringue Layer Cake. This is truly a labor of love, but totally worth it.
I should say at the beginning that I highly recommend making the candied lemon slices. They add such an intense pop of lemon to each piece of cake, that it's not to be missed.
Because this cake requires multiple steps, I prepped each step in advance so that the process went very smoothly. I chose to make one-third of the recipe, so my calculations were written out ahead of time and I used a 6-inch cake pan, which was precisely one-third of the batter volume. I made the lemon soaking syrup, the lemon cream, followed by the cake. After the cake had cooled, I whipped up the meringue butter cream frosting while the cake had a brief visit to the freezer to set the lemon cream, then assembled the cake. I let the cake chill overnight, making the candied lemon slices in the morning.
I love anything lemon, so this was a truly delicious treat. I would definitely consider serving it to guests, especially since it can be prepared the day before.
My lemons were freshly harvested from my backyard tree, which is loaded with especially tasty lemons.
All in all, a great dessert.
Stop by the Tuesdays with Dorie website to see how the other bakers fared.
