Lemon Meringue Cake

August 20, 2018 at 14:23 (Bake, Uncategorized)

I like lemon meringue pie but many recipes and just about all store bought pies have condensed milk in them.  I really do not like condensed milk so I made up this cake – it is very tasty.

Cake:

125g flour

125g sugar

125g butter/full fat marg

1 large egg plus the two yokes from the meringue mix

1 teaspoon baking powder

Cream butter/full fat marg and sugar together, beat in eggs.  Shift flour and baking powder, fold into mixture – the batter will be quite firm.  Spoon into lined cake tin and bake for 15-20 minutes at 180 C.  Turn out and allow to cool.

Lemon Curd:

3 large eggs

80ml lemon juice (not from bottle)

1 tablespoon lemon zest

¾ cup white sugar

4 tablespoon butter/full fat marg

Whisk eggs, sugar and lemon juice in a metal bowl over a pot of simmering water – do not let the water boil or the curd will crystallize.  Whisk continually for about 10 minutes until curd thickens, remove from heat and add butter/full fat marg and lemon zest – keep whisking.   Spread curd onto the cake (there will be left over curd).  Cover with cling wrap and store in the fridge.  Curd will thicken slightly as it stands.

Meringue:

2 large egg whites

½ cup white sugar

Whisk egg whites and sugar together in a metal bowl over a pot of simmering water until egg whites are silky looking and form soft peaks.  Spoon meringue onto cake and grill until golden brown.

This recipe can also be used to make individual cupcakes as the batter divides into twelve nicely.

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