lemon meringue cake

I’ve been meaning to make this cake for years but somehow my littlehorrorspoppits have always seemed to get in the way need me!

You see I reckon that when you make meringue, you need a clear kitchen and that goes for kids too, because in my house everyone gets splattered, by meringue that is!

To be precise it was 2010 when I discovered this cake in an extract from EAT ME! by Xanthe Milton. Anyways here’s how I made it.

Grab yourself:

  • 3 unwaxed lemons
  • 200g softened butter
  • 200g caster sugar
  • 3 medium eggs
  • 250g self-raising flour sifted
  • 6tbsp milk

for the meringue:

  • 2 medium egg whites
  • 100g caster sugar

for the filling:

  • 250g tub mascarpone
  • 2tbsp sifted icing sugar, plus extra for dusting
  • half a 450g jar of lemon curd

How too:

  • preheat your oven to 160c/140c fan/gas 2½. Line the bases of 2 x 20cm sandwich     cake tins (about 5 cm deep) with nonstick paper. Grate the zest from the lemons and put in a bowl with the other cake ingredients. Beat together with an electric hand whisk for 2-3 minutes until light and fluffy. Spoon into the tins and level the tops.
  • Whisk the egg whites until stiff, then add the sugar a teaspoon at a time and whisk on highest setting after each addition until the meringue is stiff. Spoon half the mixture over each cake and spread to within 2cm of the edges. Swirl the meringue with the tip of a knife.
  • Bake the cakes for 35-40 minutes until the meringue is crisp and golden and the cake is firm. Test by inserting a fine skewer through the meringue-if just a few crumbs stick to the skewer, the cake is ready.
  • Cool in the tins for 10 minutes, then turn each cake out onto a folded tea towel and then again onto a wire rack so meringue faces up. (this is tricky but if the meringue does crack, dust with icing sugar). Leave to cool completely. The cakes will keep for up to 2 days in an airtight tin at this stage.
  • When ready, beat together the mascarpone and sugar. Put spoonfuls of lemon curd over the mascarpone and swirl together. Set one cake on a serving plate and spread with the filling. Top with the other cake and dust lightly with icing sugar.

Gobbble up and enjoy, share if you must!

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19 thoughts on “lemon meringue cake

  1. Oh My! Of course you could make the lemon curd from scratch just in case you have a bowl in your house that isn’t already sticky with yummy goodness. This looks amazing. Unfortunately I only have a couple of lemons left on my tree. Dare I save this recipe and try it next year when I’m looking for creative outlets for my lemons? I guess if it could take you 2 years to try it, I can wait 9 months.

  2. It’s looks so yummy, I hope you don’t mind but I’d love to re-blog this on Friday. Every Friday I do a Friday bakeday the vintage way but this Friday I’ll be away and so would love to reblog your great recipe. Would this be ok? I couldn’t find a contact email to ask you privately. Love love love your blog x

  3. Pingback: Friday bakeday lemon meringue cake | Peta´s Vintage Boutique

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