Lemon Meringue Cake

Lemon Meringue Cake
Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 12 people
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Difficulty level: 3 out of 4

9 Ingredients

  • 2 1/2 cup self-raising flour
  • 200grams butter, melted, cooled
  • 2teaspoons vanilla extract
  • 1 jar lemon curd
  • 1 large lemon, juiced and rind finely grated
  • 1 1/4 cup buttermilk
  • 7 eggs (save 4 egg whites for meringue)
  • 2 1/3 cup caster sugar (save 1 cup for meringue)
  • 1 1/2 cup almond meal

Nutrition per serving

2640 Kilojoules or 632 Calories
30% of daily energy intake*
Protein
12.5grams
Fat
26.7grams
Carbs
85.0grams
Sugars
59.2grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Preheat oven to 160°C. Grease two 20x5cm-deep round cake pans and line bases with baking paper.

Step 2 of 5

Combine flour, sugar, almond meal and lemon rind in a large bowl.

Step 3 of 5

Whisk butter, buttermilk, eggs, vanilla and lemon juice in a bowl. Add to flour mixture and stir well to combine. Divide mixture among cake pans and smooth tops. Bake for 35 minutes or until cooked when tested in centre with a skewer. Stand for 10 minutes before turning out onto a wire rack to cool.

Step 4 of 5

When cakes are cold, slice each in half horizontally, to make 4 layers in total. Place 1 layer on an oven tray and spread with 1/3 of the lemon curd. Continue with remaining layers and curd.

Step 5 of 5

Preheat oven to 200°C. Using electric beaters, beat egg whites until frothy. Gradually beat in extra 1 cup of caster sugar, 1 tbs at a time, until thick and glossy. Spread meringue over top and sides of cake, creating swirls and peaks. Bake for 10 minutes or until meringue is light golden. Stand for 10 minutes before transferring to a serving plate.

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