Lemon meringue cake - recipe


Lemon meringue cake

  • Prepare

  • Serves
    10

  • Cook

  • Skill
    Medium

4.6

Ingredients

For the lemon layer

For the meringue

Find similar in:




  1. 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
  2. 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)
  3. 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:

  4. 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
  5. 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.

  6. 6

    Cook for about 40 minutes until the cake is cooked through and the meringue is crisp and golden.

  7. 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.

Ar you sure?


Yes No

How can You describe this Recipe?


Save