Food & Cooking Recipes Dessert & Treats Recipes Swiss Meringue for Lemon Meringue Cake Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 30, 2019 Print Rate It Share Share Tweet Pin Email Yield: 1 7-inch cake This frosting is a paradox of sweetness -- it's perfectly airy and yet it maintains a level of structure other buttercreams lack. Pipe or mound this delicious icing over our Lemon Meringue Cake. Ingredients 5 egg whites ¾ cup sugar 1 teaspoon vanilla extract Directions Place egg whites, sugar, and vanilla in a heatproof bowl of an electric mixer. Combine, using a wire whisk; continue whisking with the bowl set over a pot containing about 2 inches of simmering water. Whisk constantly until mixture feels hot to the touch. Transfer to mixer and whip, using the whisk attachment, on high speed until whites are glossy and stand in stiff peaks when the whisk is lifted. Cook's Notes Warming the egg whites helps dissolve the sugar and gives the meringue greater volume. Rate it Print