Lemon meringue cake - recipe
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Prepare
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Serves
10 -
Cook
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Skill
Medium
Ingredients
For the lemon layer
- 150 g Plain white flour
- 1 tbsp Baking powder
- Salt
- 110 g Butter (unsalted)
- 110 g Unrefined golden caster sugar
- 3 Lemon(s) finely grated zest and juice
- 4 Egg yolk(s) (free range)
For the meringue
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1
Preheat the oven to 170°C (fan 160°C, gas mark 3). Grease and base line a 24cm round deep cake tin. Sift the flour, baking powder and salt together.
For this step you'll need:
- 150g Plain white flour
- 1 tbsp Baking powder
- pinch Salt
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2
Cream the butter, sugar and lemon zest until light and fluffy, then gradually beat in the egg yolks.
For this step you'll need:
- 110g Butter (unsalted)
- 110g Unrefined golden caster sugar
- 4 Egg yolk(s) (free range)
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3
Beat in the flour mixture a little at a time with the lemon juice until well blended. Spoon into the prepared cake tin.
For this step you'll need:
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4
Whisk the egg whites and the salt until softly peaking, then gradually whisk in the golden caster sugar a little at a time, whisking continuously until the mixture is stiff and shiny.
For this step you'll need:
- 4 Egg white(s) (free range)
- pinch Salt
- 110g Unrefined golden caster sugar
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5
Spoon evenly over the cake mixture. Place the tin on a low shelf in the oven as the meringue rises enormously as it cooks.
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6
Cook for about 40 minutes until the cake is cooked through and the meringue is crisp and golden.
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7
Remove from the oven and cool in the tin. The meringue will sink and pull away from the sides of the cake as it cools.