Lemon Meringue Cake

This weekend was my Mum’s Birtgday! So, my first week back at work was made much more enjoyable by my evenings that were filled with baking and decorating. Mum has always loved lemon meringue pie, so I thought I would put that idea into a cake and see how it went. With 3 vanilla cake layers and 2 meringue layers and all filled with 7 min meringue icing and lemon curd. And a bit of fun with a blow torch (optional)  Was delicious. And so easy!!

Vanilla cake

230g unsalted butter
4 Cups self raising flour
½ Cup Caster Sugar
4 Eggs
1 Pinch salt
1 ½ Cups Milk

Line your tins
Cream butter and sugar until mixture is pail and fluffy, then gradually beet in eggs, one at a time. Sift flour and salt, and vanilla together. Fold dry ingredients into egg mix alternatively with milk.
Bake at 180˚C for 50 mins or until a skewer comes out clean.

Meringue layers

2 egg white
2/3 caster sugar
2 pinches cream of tartar

whip egg whites and cream of tartar until stiff peaks form then slowly add the sugar, continue to whip until all sugar is disolved.
draw 2 circles on some baking paper using the cake tin you are baking your cake in, and smooth 2 even merengue layers.
Bake at 120 for 30 mins or until stiff, and easy to peel off paper. leave in oven to cool.

Lemon curd

8 egg yolks
270g caster sugar
133ml lemon juice, approx. 5 lemons
1 pinch of salt
113g unsalted butter
1Tbs lemon zest

In a double boiler whisk egg yolks and sugar until light and creamy. Add lemon juice, zest and salt and continue to whisk until it thickens and is no longer translucent. It should be thick enough to coat the back of a wooden spoon. You can now strain out the zest or keep it in (completely up to you, I keep it in.
pour mixture into a jar and place in the fridge to set. (if you want to give this as gifts, you will need to sterilise the jars first.

7 min meringue icing
I used this recipe from Martha Stewart 

once everything has cooled, you need to divide your vanilla cake into 3 even rounds, and level.Then you can begin to build, I built this cake directly on the surfing tray.
start with a layer of cake, pipe a round of icing around the rim, and fill with lemon curd, then add a layer of meringue, and repeat, finishing with a layer of cake.
top by piping kisses of icing all over the top. then using a small blow torch, brown the tips. you can do this under the grill if you don’t have a torch.img_0687

Have fun!! I’d love to see your creations, tag me in them on Instagram @outdoorsweets13

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