Lemon Meringue Cake

All time favourite



Serves: Makes about 20 squares
Preparation time: 15 - 20 Minutes
Baking time: 40 - 55 Minutes


Ingredients (Cake):
  • 500ml (2 c) Cake flour
  • 250ml (1 c) Sugar
  • pinch of Salt
  • 10ml (2 t) Baking powder
  • 125g softened Margarine
  • 250ml (1 c) Milk
  • Grated zest of 1 lemon
  • 2 Extra-large eggs, whisked

Ingredients (Topping):
  • 1 can (385g) Condensed milk
  • 2 Extra-large eggs, separated
  • 125ml (1/2 c) Lemon juice
  • pinch of Cream of tartar
  • 80ml (1/3 c) White sugar
  • 100ml Flaked almonds

Method:
  1. Preheat the oven to 180°C.
  2. Grease a 20 x 30cm oven pan or roasting pan with margarine or nonstick spray.
  3. Cake: Sift the cake flour, sugar, salt and baking powder into a bowl.
  4. Add the other cake ingredients and beat with an electric beater until a smooth batter forms.
  5. Turn the batter into the pan and bake for 30-35 minutes or until a testing skewer inserted into the centre of the cake comes out clean.
  6. Topping: Whisk the condensed milk, egg yolks and lemon juice and spread over the hot cake.
  7. Bake for 5-10 minutes or until firm.
  8. Meringue: Whisk the egg whites and cream of tartar until soft peaks form.
  9. Gradually add the sugar while beating.
  10. Spoon the meringue on top of the cake, scatter on the almond flakes and bake for 7-10 minutes until the meringue is toasted pale brown.
  11. Leave to cool and cut into squares. 

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