The Easter weekend is an eggsellent (Geddit?!) time to do a spot of baking, and I've found a cracking (okay I'll stop with the puns now) recipe that you should all try out. This light, fluffy lemon meringue cake is the perfect accompaniment to a Sunday lunch, and will be perfect right into Summer. The combination of the cloudy meringue, sharp curd and combination of cream and cake is a winner, and sure to have everyone asking for more.
The separate components can be made well ahead of time and assembled when ready. A word of warning though, once put together it won't keep for very long (if it isn't devoured all in one go anyway!)
You will need:
125 grams very soft unsalted butter 4 large eggs (separated) 300 grams caster sugar (plus 1 teaspoon) 100 grams plain flour 25 grams cornflour 1 teaspoon baking powder ½ teaspoon bicarbonate of soda zest of 1 lemon 4 teaspoons lemon juice 2 teaspoons milk ½ teaspoon cream of tartar 150 ml double cream (or whipping cream) 150 grams good quality lemon curd
Method:
Preheat the oven to gas mark 6/200°C/400ºF. Line and butter two 21cm / 8 inch sandwich tins.
Mix the egg yolks, 100g / ½ cup of the sugar, the butter, flour, cornflour, baking powder, bicarb, and lemon zest in a processor. Add the lemon juice and milk and process again.
Spoon the mixture into one of the tins and spread calmly with a rubber spatula until smooth.
Whisk the egg whites and cream of tartar until peaks form and then slowly whisk in 200g / 1 cup of sugar. Spoon into the other tin and create soft peaks with a spoon.
Put the tins into the oven for 20-25 minutes.
With a cake-tester, pierce the cake to check cooked. (It will have risen now but will fall back flattish later.) No sponge mixture should stick to the tester. Remove both cakes to a wire rack and let cool completely in the tins.
Turn out onto a wire rack.
Whisk the double cream until thick but not stiff and set aside. Layer the sponge, curd, cream and meringue in that order when you're ready to eat. Tuck in and enjoy!
Are you a fan of this twist on the classic lemon meringue pie? Will you be trying out the recipe anytime soon?
Happy Easter!!
