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Lemon meringue cakes
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Prep Time:
105 minutes
Cook Time:
35 minutes
Total Time:
140 minutes
Prepare the meringue cake ahead of time and torch it just before serving for a show-stopping party treat!
Ingredients:
  • 350g unsalted butter, chopped, at room temperature
  • 350g caster sugar
  • 6 eggs
  • 350g (2 1/3 cups) self-raising flour
  • 8.00 gm baking powder
  • 2 lemons, rind finely grated
  • 250g bought lemon curd
  • 215g (1 cup) caster sugar
  • 125ml (1/2 cup) water
  • 4 egg whites
  • 1.25 gm cream of tartar
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease and line the bases of two 22cm square cake pans with baking paper.
  • In a food processor, blend butter, sugar, eggs, flour, baking powder, and lemon rind until smooth. Spread mixture evenly between pans, then bake for 25 minutes or until firm. Allow to cool in pans for 5 minutes before transferring to a wire rack to cool completely.
  • Cut out 6 rounds from each cake using a 7cm round pastry cutter. Halve each cake round horizontally to make 24 rounds. Create 6 small cakes by sandwiching 4 cake rounds with lemon curd. Spread any remaining lemon curd over the top and sides of the cakes. Chill in the fridge for 1 hour to set.
  • To prepare the meringue icing, combine sugar and water in a saucepan over low heat until sugar dissolves. Increase heat to medium-high and cook without stirring until it reaches 115°C (soft ball stage). Meanwhile, whisk egg whites and cream of tartar until soft peaks form. Once the syrup reaches 120°C (hard ball stage), gradually add it to the egg white mixture while whisking on low speed. Increase speed and whisk for 5 minutes until thick, glossy, and cooled.
  • Spread the meringue mixture over cakes with a flat-bladed knife to create a swirled pattern. Use a cook’s blowtorch to lightly caramelize the cakes.

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