Lemon Meringue Cake

My love affair with Lemons continues with this Lemon Meringue Cake. I wanted something a little different and found a recipe from a magazine that a dear friend gave me. The page doesn’t give the name of the magazine, and I’ve adapted it anyway.

Ingredients – for the cake

  • 200g Butter Softened
  • 200g Caster Sugar
  • 3 Medium Eggs lightly beaten
  • 250g Self Raising flour
  • 2 Tablespoons Lemon Curd
  • 6 tablespoons Milk

For the Meringue

  • 2 Medium Egg Whites
  • 100g Caster Sugar

For the filling

  • approx 300g Lemon Curd
  • 113g (4oz) Butter Softened
  • 170g (6oz) Full Fat Cream Cheese ( straight from the fridge)
  • 56g (2oz) Icing Sugar
  • Zest of a Large Lemon

Method for the Cake

Preheat the oven to 160deg Fan assisted Line 2 x 8ins baking tins with parchment linings

  1. Beat together the butter and sugar until light and fluffy.
  2. Gradually add the beaten eggs adding a little flour to help prevent curdling.
  3. Fold in the remaining flour
  4. Add the 2 tablespoons of Lemon Curd
  5. Add part or all of the milk until a dropping consistency is achieved
  6. Divide the mixture into the two tins then start to make the meringue mixture ( Do not put in the oven just yet)
  7. Beat the egg whites until they achieve soft peaks.
  8. Add the sugar and beat until well combined.
  9. Divide the meringue mixture on top of the two cake batters
  10. Bake in the oven for around 30 – 40 mins. Until the Meringues are crisp but not too golden
  11. Whilst in the oven and to help protect the Meringue from going too brown, cover your cakes with a sheet of baking parchment.
  12. Remember it’s on a low setting. Check your cakes at around 25mins with a skewer, keep checking at 5 – 10 mins intervals if still uncooked. The skewer must come out clean
  13. Remove from the oven and leave to cool completely Meringue side up.

Make the Filling

  1. Beat the softened butter
  2. Add the Full Fat Cream Cheese straight from the Fridge
  3. Add the Icing sugar and beat all the ingredients together until they are light and fluffy, but not runny.
  4. Add the Lemon Zest and 2 tablespoons of the Lemon Curd
  5. Add the Cream Cheese filling to the top of one of the Meringue cake layers.
  6. Carefully by inverting the other Meringue Cake, spread the remaining Lemon Curd on the sponge side and immediately add this to the top of the layer with the cream cheese filling. Finishing with the Meringue side at the top.

It may look like a bit of a cake Wreck with the cracked Meringue but sadly I never got to try any yet I have it on good authority from the people who did, that it tasted delicious.

  • Tips:
  • Dust with icing sugar, to fill any cracks if you like.
  • The filling can be varied to hold Fruits and Jam in summer
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