Lemon meringue cakes
recipe

Tasteful Lemon meringue cakes Recipe

Make the meringue cake in advance and blowtorch the meringue just before eating – it’s quite the party trick!
Lemon meringue cakes
Prep Time : 1:45 | Cook Time : 0:35 | Total Time : 2:20 | Serving : 6 person.

Ingredients

  • 350g unsalted butter, chopped, at room temperature

  • 350g caster sugar

  • 6 eggs

  • 350g (2 1/3 cups) self-raising flour

  • 2 teaspoons baking powder

  • 2 lemons, rind finely grated

  • 250g bought lemon curd

Meringue icing

  • 215g (1 cup) caster sugar

  • 125ml (1/2 cup) water

  • 4 egg whites

  • 1/2 teaspoon cream of tartar

Method

  • Step 1

    Preheat the oven to 180C/160C fan-forced. Grease two 22cm (base measurement) square cake pans and line the bases with baking paper.

  • Step 2

    Process butter, sugar, eggs, flour, baking powder and lemon rind in a food processor until smooth. Divide between prepared pans. Smooth the surfaces and bake for 25 minutes or until firm to the touch. Set aside in the pans for 5 minutes to cool slightly before transferring to a wire rack to cool completely.

  • Step 3

    Use a 7cm round pastry cutter to cut out 6 rounds from each cake (freeze the remaining cake and use for another dish, such as a trifle). Use a serrated knife to cut each cake round in half horizontally to make 24 rounds. Sandwich 4 cake rounds with lemon curd to create a small cake. Repeat with the remaining cake rounds and lemon curd to make 6 small cakes, spreading any remaining lemon curd lightly over the top and sides of the cakes. Place in the fridge for 1 hour to set.

  • Step 4

    To make the meringue icing, stir the sugar and water in a saucepan over low heat until sugar dissolves. Increase the heat to medium-high. Cook, without stirring, for 3-4 minutes or until the mixture reaches 115°C (soft ball stage) on a sugar thermometer. While the syrup continues to cook, use electric beaters with a whisk attachment to whisk the egg whites and cream of tartar in a bowl until soft peaks form. When the syrup reaches 120°C (hard ball stage), and with beaters on low speed, gradually add the syrup to egg white mixture. Increase speed to high. Whisk for 5 minutes or until thick, glossy and cooled.

  • Step 5

    Use a flat-bladed knife to spread the meringue mixture over cakes, creating a swirled pattern on top. Use a cook’s blowtorch to lightly caramelise the cakes.

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