Dessert

Lemon meringue cake

Indulge in this deliciously decadent lemon meringue cake. Topped with sugary meringue and sweet candied lemon, this is perfect for any special event or family barbeque!
Lemon meringue cake
12
45M
45M
1H 30M

Ingredients

Meringue frosting
Candied lemon peel

Method

1.Preheat oven to 180°C. Grease a deep 20cm-round cake pan with dairy-free spread; line base and side with baking paper.
2.Beat eggs, sugar and rind in a medium bowl with an electric mixer until thick and creamy. Add dairy-free spread, a little at a time, beating until just combined. Gently whisk in sifted flour and milk, in batches, until smooth. Pour mixture into pan.
3.Bake cake for 45 minutes. Stand in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
4.Split cooled cake in half. Place one cake layer on a serving plate, cut-side up; spread with lemon curd, top with remaining cake layer. Refrigerate 30 minutes.
5.Meanwhile, make meringue frosting, then candied lemon peel (see below)
6.Spread meringue frosting all over cake; decorate with candied lemon.

Meringue frosting

7.Stir sugar and the water in a small saucepan over low heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, for 10 minutes or until thickened slightly and reaches 116°C on a sugar thermometer. Syrup should be thick but not coloured. Remove from heat, allow bubbles to subside. Beat egg whites in a small bowl with an electric mixer until soft peaks form. While motor is operating, add hot syrup in a thin steady stream; beat on high speed for 10 minutes or until mixture is thick.

Candied lemon peel

8.Using a vegetable peeler, remove rind thinly from lemons; cut rind into long thin strips. Stir sugar, the water and rind in a small saucepan over low heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, without stirring, for 5 minutes or until mixture is syrupy.

• This recipe is perfect if you are cooking for those with food intolerances, as it’s free of gluten, yeast, nuts and dairy. • The cake can be made a day ahead; store, covered, in an airtight container. Assemble just before serving. • For best results, use a sugar thermometer for the meringue frosting.

Note

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