Recipes Cake Recipes Cakes with Fruit Lemon meringue cake Back to Cakes with Fruit Lemon meringue cake Total Time 1h 5m Prep Time 25m Bake Time 40m Serves 10 Skill Level Intermediate 3 Reviews 4 star rating Save Save this recipe Share Delightful cake filled with Summer freshness. Why not try using limes for extra zing! The golden icing sugar adds a honey colour finish to the meringue. Method Preheat the oven to 170°C (fan 160°C, gas mark 3). Grease and base line a 24cm round deep cake tin. Sift the flour, baking powder and salt together. Cream the butter, sugar and lemon zest until light and fluffy, then gradually beat in the egg yolks. Beat in the flour mixture a little at a time with the lemon juice until well blended. Spoon into the prepared cake tin. Whisk the egg whites and the salt until softly peaking, then gradually whisk in the golden caster sugar a little at a time, whisking continuously until the mixture is stiff and shiny. Spoon evenly over the cake mixture. Place the tin on a low shelf in the oven as the meringue rises enormously as it cooks. Cook for about 40 minutes until the cake is cooked through and the meringue is crisp and golden. Remove from the oven and cool in the tin. The meringue will sink and pull away from the sides of the cake as it cools. Let's Bake The easiest way to follow a recipe Reviews Barbara Ryder 09 November 2018 5 star rating No problem with the bake at all. This cake is luscious. I had intended to give this to a friend but couldn’t resist. My husband loved it too and I had to make another for my friend. Needless to say, this cake is now on my list of go to bakes Hayley Davey 17 April 2018 5 star rating The cake was rich, dense and tangy and the meringue with was a lovely contrast. I followed the timings exactly and it cooked perfectly. My husband has already ordered it again! As a note I couldn't get golden caster sugar so used fair trade light demerara and it was gorgeous. Paul Barnett 10 September 2017 3 star rating The taste was lovely but it took a extra 25 mins in the oven and was still overly wet once baked, which made the cake too dense. When I make it next time I would bake the base for 30 mins then top with meringue and bake again until done. Leave Your Thoughts Unfortunately reviews are not permitted to non-registered users. Please Log in to leave your review or ask us a question. Ingredients Metric For the lemon layer 150g Plain white flour 1 tsp Baking powder 1pinch Salt 110g Butter (unsalted) 110g Unrefined golden caster sugar 3 Lemon(s) (finely grated zest and juice) 4 Egg yolk(s) (free range) For the meringue 4 Egg white(s) (free range) 1pinch Salt 110g Unrefined golden caster sugar Recipe Alternatives Raspberry Madeleines with Rose Water Cream Raspberry Madeleines with Rose Water Cream Total 35m Serves 12 Skill Easy Diet NF/Veg Rating No ratings yet Flour-free Orange & Lavender Cake Flour-free Orange & Lavender Cake Total 1h 30m Serves 6 Skill Easy Diet DF/GF/NF/Veg Rating No ratings yet Classic Lemon Cake Classic Lemon Cake Total 45m Makes 1 Skill Easy Diet Rating 4 star rating
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