Tuesday, 27 April 2010

Lemon Meringue Cake

I thought I would try this cake instead of the usual Lemon Meringue Pie.  It has now become a firm favourite. We have tried it warm with ice-cream and cold with double cream and honestly can't make up our minds which we prefer.  I may have to make it again this week-end.


For the sponge

100g self raising flour
100g caster sugar
100g soft margarine
2 large eggs
1 lemon, juice and grated zest

Pre-heat the oven to 190C

Place all the ingredients in a large bowl and mix with a hand held electric mixer until light and fluffy.  Line the base of an 8" oblong baking dish with greaseproof paper, pour in the cake mixture and bake for about 10-15 minutes until risen and golden.  Set aside to cool.

For the lemon filling

3 yolks from large eggs
10 fl oz water
2 tbsp cornflour
Zest and juice from 2 large lemons, or 4 small
30g butter
75g sugar

In a bowl, use a little of the water to mix together the sugar and cornflour.  Heat the rest of the water in a saucepan with the lemon zest, until just beginning to bubble.

Gradually add the hot water and zest to the cornflour mix whisking continuously, pour back in the pan and stir until thickened.

Remove from the heat and whisk in the egg yolks, lemon juice and butter.  Set aside to cool.

For the Meringue

3 egg whites
150g sugar

Whisk the egg whites with a hand-held electric mixer until you reach the stiff peak stage.  Add the sugar 50g at a time mixing between each addition until the mixture is stiff and glossy.

Spread the sponge with the lemon filling and then the Meringue.  If you ate eating it warm place the cake in the oven at 190C for 6-7 minutes until the meringue is golden.  If you prefer it cool just place the dish under the grill for a couple of minutes to lightly brown.

Serve with ice-cream or double cream.

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