Lemon meringue cake

  • Total Time

    1h 5m

    • Prep Time

      25m

    • Bake Time

      40m

  • Serves

    10

  • Skill Level

    Intermediate

  • 4 Reviews

    4 star rating

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

  1. 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.

  2. Cream the butter, sugar and lemon zest until light and fluffy, then gradually beat in the egg yolks.

  3. Beat in the flour mixture a little at a time with the lemon juice until well blended. Spoon into the prepared cake tin.

  4. 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.

  5. Spoon evenly over the cake mixture. Place the tin on a low shelf in the oven as the meringue rises enormously as it cooks.

  6. Cook for about 40 minutes until the cake is cooked through and the meringue is crisp and golden.

  7. 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

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Reviews

  1. 4 star rating

    Delicious and easy to follow instructions. However I did bake mine for longer. Will definitely be baking this again

  2. 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

  3. 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.

  4. 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.

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Ingredients

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

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