A small cake oozing with lemon curd and topped with soft meringue.
Lemon Meringue Cakes
Ingredients
Lemon curd
Cake
Syrup
Meringue
Instructions
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Preheat the oven to 180°C/350°F. Line a muffin tin with cake cases.
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To make the lemon curd, melt butter over low heat and add sugar, lemon juice and egg. Stir until smooth. Continue cooking over low heat, stirring constantly for 5-7 minutes. Pour into glass bowl and cover with plastic wrap directly on top of curd. Refrigerate until cold.
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For the cake, mix sugar, lemon rind and flour together. Add melted butter, eggs and milk. Beat for 5 minutes. Divide the mixture between the cake cases. Bake for 20-25 minutes or until the cakes spring back when lightly pressed with a finger.Â
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While the cakes are baking, make the syrup by mixing the sugar and lemon juice over a low heat until the sugar has dissolved. Pour over each little cake after removing from the oven and leave to cool in the tins for 5 minutes.Â
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Cut small pieces out of the top of each cake, making a little well. Fill with lemon curd.Â
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To make the meringue, beat egg whites in small bowl with electric mixer until soft peaks form. Add sugar slowly and continue beating until sugar dissolves. Pipe meringue on top of each cake and freeze.
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Thaw for at least 30 minutes prior to cooking meringue. Cook in 220°C/420°F oven for 3 minutes or until lightly browned.
Note
These will keep in the freezer for up to a month.
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These little cakes are quite fragile and cupcakes liners/muffin cases are an absolute must, they stick quite bad even to a greased nonstick pan if cases are not used. Also, do not brush the tops with syrup until after they’ve cooled for 5 mins and come out of the tins – the cake is so light and delicate that the syrup tends to weigh them down too much and softens the top of an already very soft cake so that it will break if you brush them before removing, there is no need to do this while in the tins.
Also for some reason the lemon curd didn’t turn out and stayed very liquefied without getting that beautiful thick texture similar to that of creamed honey… even 3 hours in the fridge and it was still just a delicious but very runny lemon sauce, about the texture of heavy cream.
These are SOOO good! Easy enough and well worth the extra steps to make them all that extra wow.