We all love lemon meringue pie, but what about a cake version? The idea was suggested by my youngest daughter and it is incredible.
I used Italian meringue to cover the cake, as this does not require baking and used a cooks blow torch to enhance the piping. I used a rosette nozzle to pipe the meringue, however any swirly finish will look and taste fantastic.
You Will Need:
- 170g Butter
- 170g Caster Sugar
- 3 Eggs (Beaten)
- Juice and Zest of One Lemon
- 170g Self Raising Flour
- 1 Egg
- 45g Caster sugar
- Juice of 1 lemon
- 30g Butter
- 3-4 table spoons of Lemon Curd
- 125g Sugar
- 50ml Water
- 2 Egg Whites
- Line and grease 2 x 18cm loose bottom tins.
- Pre heat the oven to 170 degrees C.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time beating well between each addition.
- Add the lemon juice and zest then mix in well.
- Sift in the self raising flour and fold thoroughly.
- Divide equally between the 2 tins and bake for 25-30mins or until golden and springy to touch.
- Allow to cool for 5 mins in the tin before turning out on to a cooling rack to cool completely.
- Whilst the cakes are cooling make the lemon curd filling.
Lemon Curd Filling:
- In a heat proof bowl mix together the sugar and egg, so the sugar melts into the egg.
- Place over a pan of simmering water on a low heat and add the butter and lemon juice.
- Stir constantly with a fork or mini whisk until this mixture has thickened, this will take between 10-20mins.
- Don’t be tempted to turn the heat up to speed the curd along as this will result in the eggs cooking too quickly and getting white flecks in the lemon curd. If this happens don’t worry, no one will notice once your cake is sandwiched together! (unless of course the flecks are very big!).
- Remove from the heat and leave to go completely cold, this will take a similar amount of time as your cake.
- Gently warm the water and sugar together so the sugar melts in the water.
- Increase the heat and bring to the boil until it reaches the ‘hard ball’ stage on your sugar thermometer. This is about 126degrees C.
- Meanwhile whisk the egg white until the egg white form stiff peaks.
This is where a stand mixer or a 2nd pair of hands come in handy:
- Gradually pour the hot syrup into the stiff egg white while constantly whisking at all times (the syrup will be extremely hot).
Try NOT to pour the syrup down the sides of the bowl as it will harden and you will get beads of hard sugar in the meringue.
- Continue whisking vigorously while this cools. This will take about 15mins.
- Once cooled the meringue will be very thick, glossy and hold its shape perfectly.
- Sandwich the cake together with the lemon curd so the flat bottoms of the cakes form the middle.
- Place your cake on the plate or stand you are going to serve it on.
- Pipe or spoon the Italian meringue over your cake in your chosen style, I used a rosette nozzle.
- Using a cooks blow torch to add colour and definition to the meringue pattern.
Serve and enjoy!
This cake is best eaten within 3 days and kept in an air tight cake tin.