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Lemon Meringue Crepe Cake

This Lemon Meringue Crepe Cake has over 20 layers of soft crepes, sweet and tangy Lemon Curd and whipped cream and it's topped with a fluffy pillow of toasted Meringue.
Prep Time30 mins
Cook Time15 mins
Total Time1 hr
Servings: 12
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Lemon Meringue Crepe Cake

      Crepes

      • 3 Eggs
      • 2 Cups Milk of choice
      • 3/4 Cup Arrowroot
      • 1/3 Cup Coconut Flour
      • Optional;
      • 1 teaspoon vanilla extract
      • 2 Tablespoons granulated Sugar coconut, raw etc

      Lemon Curd

      • 3 Eggs
      • 2 Egg Yolks
      • 1/3 to 1/2 Cup Maple Syrup adjust to taste
      • Zest of 1 to 2 lemons start with 1, increase depending on taste
      • 2/3 Cup of Lemon Juice
      • 1/2 Cup Coconut Oil softened slightly

      Whipped Cream

      • 1/2 Cup of Coconut Cream (place an opened can in the fridge overnight and scoop off the thickened cream, discarding the watery remains)
      • 1 teaspoon Maple Syrup
      • 1 teaspoon Vanilla Extract

      Meringue

      • 2 Egg Whites
      • 1/3 Cup Maple Syrup/Rice Malt Syrup
      • 2 teaspoons Vanilla Extract

      Instructions

      INSTRUCTIONS

        Lemon Meringue Crepe Cake

        • Place 1 crepe on a serving plate. Take 1-2 heaped teaspoons of Lemon Curd and spread over the crepe. Place another crepe on top and repeat with Lemon Curd and another crepe.
        • For the 3rd layer use the same amount of Whipped Cream.
        • Repeat until all the crepes have been used with every 3rd layer of filling being Whipped cream.
        • If the Lemon Meringue Crepe Cake is looking/feeling unstable a skewer can be inserted to help maintain the cake upright. If a bit unstable, place in the fridge for 1-2 hours for the curd and cream to thicken and act like glue.
        • Just before serving make and spread the meringue on top of the cake. Use a blow torch to brown the edges, or place for 1-2 minutes in a hot oven or under a hot grill (keep watch so it doesn't burn). Ther meringue can also be served without browning (it will be like a big gooey marshmallow).
        • The cake can be served immediately and any left overs kept in the fridge.
        • Serve with the leftover whipped cream.

        Crepes

        • Place the wet ingredients into a bowl and whisk.
        • Place the dry ingredients into a mixing bowl and lightly whisk.
        • Pour the dry ingredients into the wet and whisk until just combined and no lumps remain. Do not over mix.
        • Heat a frypan over medium heat until hot. Grease with oil spray or butter. Use a 1/4 Cup measure and 2/3rd fill it with the crepe batter. Pour gently onto the hot pan, spreading into a thin layer. Cook for 2-3 minutes, or until the up side is almost cooked through and the underside is a golden. Flip the crepe and cook until it too is golden (approximately 1-2 minutes).
        • Repeat with the remaining mixture, remembering to regrease/butter the pan between each crepe.
        • Allow each crepe to cool before adding it to the Crepe Cake (only 5 minutes)

        Lemon Curd

        • Whisk the eggs, egg yolks, maple syrup, lemon zest and juice in a heat proof bowl until the mixture is well combined.
        • Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water.
        • Once the mixture has started to warm, add the coconut oil 1 spoonful at a time. Whisk after each addition.
        • Only add the next spoonful once the previous one has combined. Stir regularly.
        • This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon.
        • Cool and place in a glass container. Store in the fridge.

        Whipped Cream

        • Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
        • Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
        • Add the maple syrup and vanilla and continue whisking until thick. Depending on your taste buds you may require more sweetener.
        • Place the cream back in the fridge to thicken before using.

        Meringue

        • Place all the meringue ingredients in a heat proof bowl over a pot of water.
        • Slowly warm the pot of water, warming the egg white until it is warm to touch. This needs to be done slowly to prevent the egg whites from curdeling or cooking.
        • Remove the mixture and place in a bowl of a kitchen stand mixer. Whisk on high for 8 minutes until glossy. It is ready to use right now!!!