Lemon meringue cake

    modern take on a old favourite, can use shop bought lemon curd for a short cut but its easy to make. You will need 2 20 cm lined loosed bottom cake tins.

    Essex, England, UK
    5 people made this


    • For the cake
    • 3 unwaxed lemons
    • 200g softened butter
    • 200g caster sugar
    • 3 medium eggs
    • 250g self raising flour
    • 6 tbsp milk
    • For the meringue
    • 3 medium egg whites
    • 125g caster sugar
    • For the lemon curd filling
    • grated rind and juice of 1 large lemon
    • 75 g caster sugar
    • 50g unsalted butter
    • icing sugar for dusting


    1. preheat oven to 160/ gas mark 3
    2. for the cake grate the zest from the lemons put in large mixing bowl add all other cake ingredients beat for 2 to 3 minutes until light and fluffy. spoon into prepared tins and level the tops
    3. For the meringue
    4. whisk the egg whites until stiff then gradually whisk in sugar until meringue is stiff
    5. spoon half meringue over each cake and spread out to the edges
    6. bake cakes for 40 to 50 minutes until meringue is crisp and golden and cake is firm. allow to cool for 10 minutes before removing from tins
    7. For lemon curd
    8. place grated lemon rind and sugar in bowl and mix
    9. in another bowl whisk lemon juice with eggs pour over sugar
    10. add butter cut into little pieces and place bowl over a pan of simmering water stirring frequently till thick and glossy, will take about 15 to 20 minutes cool before using
    11. when ready to assemble place one cake on a serving plate spread with lemon curd, top with other cake dust with icing sugar.


    this cake is best eaten on the day its made

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