Lemon Meringue Cake

 

One of my favourite flavours is Lemon.  I just adore Lemon anything . . .  cookies, puddings, pies, cakes . . .  if it's lemon I am in taste heaven!  I love chocolate too, but when push comes to shove if I had to choose between the two, I think lemon would win every time!

That's why I am really excited to show you this recipe here today for Lemon Meringue Cake.  This is a recipe I clipped out of a magazine yonks ago and it is a real family favourite.  You have a lovely buttery sponge cake bottom, topped with a lucious tart lemon filling, covered with meringue and toasted.     It's like the pie, but it's not a pie.  It's a cake.  'Nuff said!




*Lemon Meringue Cake*
Serves 8
Printable Recipe

If you were to ask me what my favourite kind of pie was, Lemon Meringue would rank high in the list…I could never pick just one. This cake combines all the flavours of a lemon meringue pie with all the pleasures of a delicious cake. It’s fantastic!

Cake:
¼ cup butter, softened
½ cup castor sugar
1 whole egg, plus 2 egg yolks (save the whites for the meringue)
1 cup plain flour, sifted
1 tsp baking powder
1/3 cup milk
½ tsp vanilla essence
½ tsp lemon essence

Filling:
2 egg yolks (save the whites for the meringue)
1 cup water
¾ cup castor sugar
1/3 cup plain flour
½ tsp finely grated lemon zest
¼ cup lemon juice
1 TBS butter

Meringue:
4 egg whites at room temperature
½ tsp cream of tartar
½ cup castor sugar

Pre-heat the oven to 180*C/350*F/ gas mark 4. Cream together the butter and sugar until fluffy. Beat in the egg and egg yolks. Mix together the flour and baking powder and then beat into the creamed mixture alternating with the milk, beginning and ending with dry ingredients. Stir in the vanilla and lemon essences, mixing in well.

Butter and flour a nine inch round cake tin. Pour in the batter, level off and bake in the preheated oven for 25 to 30 minutes. Remove from oven. Let sit in the pan for five minutes then turn out onto a rack to finish cooling.

For the filling combine the flour and sugar in the top of a double boiler. Mix together the lemon juice, water and egg yolks and then stir into the flour/sugar mixture along with the lemon zest. Place over simmering water and cook, stirring until thickened. Remove from heat and let cool five minutes, then stir in the butter until melted. Set aside until cool.

Place the cake layer on a plate (one that can handle some heat) and spread the lemon filling over. Beat together the egg whites and cream of tartar until the mixture begins to turn foamy, then continue to beat slowly adding the sugar until mixture is stiff, but not dry. Spread over the sides and top of the cake. Place in a 180*C/350*F oven and bake until the meringue browns. Remove from oven and cool. Serve at room temperature, cutting slices with a wet knife. This helps to prevent the meringue from tearing as you cut it.