Cookbook

20
Little Lemon Meringue Cakes
1
Prep  minutes / Cook  minutes
2
Makes 
Cake
¼ cups (g) plain flour
¼ teaspoons baking powder
g unsalted butter, room temperature
¾ cup (g) caster sugar
½ cup (ml) pouring cream
 egg yolks
 egg
 teaspoon vanilla extract
Lemon Curd
 egg
 egg yolks
g caster sugar
Finely grated rind of  lemon
⅓ cup (ml) lemon juice
g chilled butter
Swiss Meringue
 eggs whites (g)
¾ cup (g) caster sugar
Pinch cream of tartar
Method
Preheat oven to C fan forced. Grease and line a
(cm x cm) lamington pan with baking paper.
Sift flour and baking powder together; set aside.
Assemble mixer with the scraper beater and the large mixer
bowl. Add butter and sugar to bowl. Slowly turn mixer to
CREAMING/BEATING for – minutes or until pale and
creamy.
Combine cream, eggs and vanilla in a jug. Reduce speed and
add half the liquid mixture, then half the flour mixture then
repeat with the liquid and flour. Don’t over mix. Spread mixture
into prepared pan.
Bake in preheated oven for  minutes or until a skewer inserted
in centre comes out clean. Cool for  minutes before turning
out onto a wire rack lined with baking paper. Leave turned
upside down.
Meanwhile, to make the lemon curd, beat the egg, egg yolks and
strain into a heat proof bowl. Whisk through sugar, lemon rind
and juice and butter.
Place bowl over a saucepan of simmering water, making sure
the base of the bowl does not touch the water. Stir the mixture
over simmering water for about – minutes, or until curd has
thickened.
Transfer to another bowl, cover with plastic wrap with a small
side of the bowl uncovered to allow steam to escape and
refrigerate until cold.
When ready to assemble, make the meringue. Place egg whites,
sugar and cream of tartar into the small mixer bowl. Place bowl
carefully into a saucepan of simmering water and gently whisk
for – minutes or until the sugar has dissolved and the mixture
has warmed through. Assemble the mixer with the scraper
whisk onto the mixer. Whisk on the AERATE/WHIP for about
 minutes or until mixture has thickened but not too sti.
To assemble, using a .cm round cutter cut  rounds from
the cake. Spread – teaspoons of lemon curd onto half of
the rounds. With the remaining rounds pipe or shape with a
spoon, approximately  tablespoons of meringue onto each.
Place meringue rounds on top of lemon curd.
Using a chef’s blow torch, lightly colour outside of meringue.
Serve.
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Tip
Chefs blow torches can
be purchased from good
kitchenware stores.