Lemon Meringue Cake

Yup, you read that right, lemon meringue cake :) I have yet to attempt making the godly thing that is the lemon meringue pie (definitely on the to-do list) but this morning, whilst pondering over what scrummy little thing to rustle up, found this recipe I bookmarked so long ago I don't even recall and just knew this was the one for me! It's a little more involved than the oh-so divine Raspberry Bakewell Cake I whipped up the other day as it combines 3 different parts, but each separate bit is really very easy to do, so while it takes a little longer its no more stressful and well worth the mini extra effort :)

I was so happy with how this one turned out! It's just the cutest little snowball/cloud like cake and would make a lovely dinner party dessert 'n the such. It isn't a fabulous keeper though, so I wouldn't make it if there was any chance it was going to hang around for more than two/three days. Each part tastes wonderful in its own right; the base is a dreamy basic vanilla sponge which you slather in a silly amount of creamy tangy lemon curd, and if that wasn't enough there is a mahooosive amount of silky fluffy meringue to get through first :) It's definitely not a cake that does things by halves, and this is finnnnee with me!

Click on any photo if you wish to enlarge it :)

I weighed as I went just incase any of you lovely people prefer using scales than cups and have included my weight measurements below. Sorry for the mish-mash of units, I kind of went with which were nicer numbers! If I was to make this again I would add the zest of a lemon to the filling mix, the lemonyness didn't come through quite as much as I personally would like, and I think it could do with a little more of a zing :) apart from that minor change this is one scrummy pud!

Lemon Meringue Cake

Barely adapted from Lynn's Kitchen Adventures

Makes 1 8inch cake

For the cake

1/4 cup (2oz) butter (I used salted)

1/2 cup (95g) sugar (I used white, caster)

1 egg and 2 egg yolks (save whites for meringue)

1 cup (125g) all-purpose flour

1 tsp baking powder

1/3 cup (70g / 2 1/2oz) milk

1/2 tsp vanilla extract

For the filling

2 egg yolks (save whites for meringue)

1 cup water

3/4 cup (137g / 4 3/4oz) sugar

1/4 cup (25g) cornstarch*

1/4 cup lemon juice**

1 Tbsp (1/2 oz) butter

Zest of 1 lemon (optional)

For the Meringue

4 egg whites

1/2 tsp cream of tartar

1/2 (95g) cup sugar

For the cake: Preheat the oven to 350F/180C and line/grease an 8 inch cake pan

Cream butter and sugar until light and fluffy

Add egg and egg yolks, mix until well combined

Sift together the flour and baking powder in a separate bowl

Add the dry ingredients to the wet mix, alternating with the milk, starting and ending with the flour

Add the vanilla, mix well, pour into cake pan and bake for 25-30 minutes

Let cool for 5 minutes before turning out onto a cooling rack

For the filling: In a saucepan combine the yolks, water, sugar, cornstarch, and zest if using. Whisk together and cook over a medium high heat until thickened***

Remove from heat, add lemon juice and butter, mix well

Strain to remove lumps

Set aside whilst you make the meringue

For the meringue: Beat egg whites until foamy

Add cream of tartar and beat for 1 minute

Add the sugar 1 Tbsp at a time, beating until soft peaks form (about 3-4 minutes, or a ruddy long time if you only have a hand whisk like me!)

To assemble: Preheat the oven to 350F/180C

Place the cake on a baking sheet and spread the filling over the top, leaving a 1/2 inch boarder around the edge

Spread the meringue over the top of the filling, sealing to the edge of the cake ****

Bake for 12 minutes until meringue is slightly browned (can also do under the broiler but must watch very closely if so)

Notes

* I used cornflour which I believe is the same thing

** I used a little more after tasting. I would recommend tasting it after cooking the filling (which of course you would do anyway, there are spoons to be licked!) and add a bit more if you feel it needs it

*** It took a little while after it started to lightly bubble, maybe 7minutes, but thickened up really suddenly. It may seem quite fluid still but will thicken up further as it cools

**** I had a bit of filling and meringue left over, I probably could have used all the meringue but in my opinion there was too much filling for the base to handle! It's yummy by the spoonful or on toast, so no complaints! I would try to use it all next time though

Click for a less rambling printable version :)