Lemon Meringue Cake.

Lemon Meringue Cake.

One of my daughters came up with the idea. It tastes amazing, lemony and moist.

Equipment:

23cm springform cake tin.

Oven tray lined with baking paper (for the meringue)

Oven 130c fan forced.

           Meringue.

Use an electric mixer beat,

-4 egg whites, until soft peaks form, add

-200g sugar mixed with 

-1tsp Cream of Tartar.

Add the sugar mixture, a tablespoon at a time, leaving the beaters running.

The egg whites should be at stiff peaks when done.

Spoon on to the prepared tray, shape into a rough 20cm disc (leaving it room to expand to 23cm)

Bake around 45 minutes.The meringue should be try to the touch. Leave the meringue to cool completely in the oven.

              Lemon curd.

In a heatproof bowl, put in,

-4 egg yolks, whisk well.

In a heatproof bowl, put in,

-100g butter, with,

-juice and zest of 4 lemons,

-200g caster sugar,

Place on a pan of simmering water, cook stirring until the butter and sugar have melted.

Add

-1/2 cup of hot syrup to 

-egg yolks.

You need to be whisking all the time. Continue to add hot syrup this way until at least 2 cups have been used. This is to stop the egg mixture curdling. Then add the liquid, all at once.

Pour the mixture into a saucepan, cook, stirring, until the sauce has thickened, around 10 minutes. Leave to cool.

           For the cake.

-225g self raising flour,

-1tsp baking powder,

-225g butter,at room temperature,

-225g caster sugar,

-4 eggs,

-pinch of salt,

Beat well to combine.

Stir through,

-150g lemon curd.

Spoon into the prepared tin.

Oven 180c fan forced.

Bake 40-45 minutes.

         To assemble.

Place the cake on to a serving dish.

Spoon on the lemon curd (reserve 2 tablespoons)

Top with the meringue.

Use a teaspoon to dollop the remaining lemon curd over the meringue.