Luscious Lemon Meringue Cake 1

With the weather beginning to warm up and spring around the corner a lovely moist lemon sponge covered in meringue is just the ticket. A lemon meringue cake.

We must love the taste of it here as we also have a recipe for the lemon meringue cocktail you can try.

lemon meringue baked and ready

Equipment

You will need 2 x 8″ sandwich tins- lined

Luscious Lemon Meringue Cake

5 from 2 votes
Recipe by Sally Laker Course: DessertCuisine: FrenchDifficulty: Medium
Servings

8

servings
Prep time

50

minutes
Cooking time

30

minutes
Calories

290

kcal

With the weather beginning to warm up and spring around the corner a lovely moist lemon sponge covered in meringue is just the ticket.

Ingredients

  • For the cake
  • 10 oz Self Raising Flour Sieved

  • 10 oz Margarine

  • 10 oz Caster Sugar

  • 5 eggs beaten

  • 2 unwaxed lemons

  • For the buttercream
  • 125 g Butter

  • 250 g Icing sugar

  • lemon essence

  • Finest lemon curd

  • For the Meringue Topping
  • 4 large egg whites

  • 7 oz sugar

  • 1/2 teaspoon cream of tartar

Directions

  • Mix the sugar and margarine together until light and fluffy
  • Beat the eggs and mix into the bowl gradually
  • Fold in the sieved flour
  • Half the lemons and squeeze the juice into a bowl and add to your mixture a little bit at a time
  • Using a zester, add some of the zest from the lemons into the bowl and mix inzesting the lemons
  • Divide the mixture between the two lined tins and place in the oven 180 degrees for about 30 minutes. (You may need longer depending on your oven so take out and check and if not ready put back into the oven until it is fully cooked)
  • Take your cakes out of the oven and leave to coolWhile your cakes are cooling you can make your lemon buttercream
  • Place the butter and icing sugar into a mixing bowl and beat until white and fluffy- add a few drops of lemon essence and mix in well.
  • Put this to the side and make your meringue topping
  • Get a heat proof bowl and place over a pan of simmering water making sure that the bowl does not touch the water
  • Add the 4 egg whites and your sugar- beat until the sugar has dissolved ( about 3-4 minutes)
  • take the bowl off the heat, add the cream of tartar and mix with an electric mixer for about 6-7 minutes until your mixture turns harder so that it forms peaks
  • You are now ready to put your cake together
  • Turn the first cake over so that the flat side is facing up- cover this with lashings of lemon curd
  • Repeat the process with the second sponge and layer this with lashings of finest lemon buttercream and then sandwich togethersandwich together
  • Cover the whole of the cake with the meringue topping making sure that the whole cake is covered- this will help to keep the cake nice and fresh.
  • Form peaks with your meringue topping by using swirling motions with your palette knife or the back of a spoon.
  • Now it is ready to serve on your best china with a lovely cup of tea

If you really want to impress your friends, use a kitchen blow torch to put the finishing touch to the meringue.

lemon meringue cake served

N.b : Remember if you have any left over it will need to be stored in the fridge.

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