Lemon Meringue Cake

There is alot to be said about the taste of lemon in a dessert. It just does it for me every time and this dessert is the one you have been waiting for.

I have to apologise in advance for the terrible pictures. I had the worse light and my iphone and was in such a rush when I made this cake with a zillion other things that this just had to do.

So here we go....

125g unsalted butter

4 eggs, separated

300g caster sugar

100g plain flour

25g cornflour

1tsp baking powder

1/2 tsp bicarb

zest of 1 lemon

4 tsp lemon juice

2 tsp milk

1/2 tsp cream of tartar

150ml double whipping cream

150g good quality lemon curd

Method

Preheat the oven to 200 deg. Line two sandwich tins. 

Mix the egg yolks, 100g of the sugar, butter, flour, cornflour and baking powder, bicarb and lemon zest in a food processor. Add the lemon juice and milk and process.

Divide the mixture evenly between the tins.

Whisk the egg whites and cream of tartar until peaks form and then slowly whisk in 200g of the sugar.

Divide the whites between the tins and flatten one and peak the other.

Put tins into the oven for 20 minutes. Cool completely.

To assemble the cake take out of tins and layer with the lemon curd and the cream in the centre. Sprinkle with icing sugar.

To make the lemon curd

2 lemons

2 large eggs

2 large egg yolks

150g caster sugar

100g unsalted butter

beat the eggs, egg yolks and sugar together. In a saucepan over low heat melt the butter and add the zest and juice of the two lemons. Add the sugar mixture and stir continuously until golden and thickened. Pour into clean jar and seal lid immediately.

Yum.