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    Home » recipes » baking

    By Amanda Smyth 6 Comments

    Mum's problem-solving lemon meringue cake

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    A couple of month's back in the middle of my reality a day challenge, feeling overwhelmed by my to-do list, I chucked in the towel and ate cake.

    lemon meringue cake on instagram

    The response on Facebook and Instagram was emphatic.  Lemon Meringue Cake?  You wanted the recipe. Problem was, it wasn't my recipe.  It was Mum's.

    Mum agreed to share it with you in a heart beat, but a series of errors that best belong in a movie starring the Griswolds, the recipe never made it to the farm.  You wouldn't credit the number of times Mum 'packed' the recipe, only to discover she'd left it at home.  I was beginning to think that she was keeping it to herself on purpose.  Eventually I called her bluff and told her to sit down, type that sucker up and mail it to me.  She did.

    lemon meringue cake

    lemon meringue cake

    Mum is at pains to tell you that this is not her original recipe.  She clipped it out of a magazine eons ago.

    Ingredients:

    110g soft unsalted butter
    110g (½ cup) caster sugar
    1 tablespoon finely grated lemon rind
    4 egg yolks
    100g (⅔ cup) plain flour
    1 teaspoon baking powder
    ⅓ cup milk

    lemon filling
    1 cup milk
    100g caster sugar
    3 egg yolks
    1 tablespoon cornflour
    1 tablespoon plain flour
    40g soft unsalted butter
    ¼ cup lemon juice

    meringue
    4 egg whites
    ¼ teaspoon cream of tartar
    200g caster sugar

    Method:

    For lemon filling, heat milk in a saucepan until nearly boiling, then remove from heat.  Whisk sugar, yolks and flours in a bowl until mixture is thick and pale, gradually add hot milk, stirring until mixture is smooth, then return mixture to saucepan.  Using a wooden spoon, stir mixture continuously over medium heat until it boils and thickens, then remove from heat.  Cool slightly, then stir in butter and lemon juice, cover closely with plastic wrap, cool to room temperature, then refrigerate until required.

    Using an electric mixer, beat butter, sugar and lemon rind until light and fluffy, then add egg yolks, beating well after each.   Add sifted flour and baking powder alternately with milk and stir lightly until mixture is smooth.  Divide mixture between 2 greased and floured 19cm springform pans and set aside.

    For meringue, using an electric mixer, whisk egg whites and cream of tartar until soft peaks form, then gradually add sugar, whisking until sugar dissolves and mixture is thick and glossy.  Divide meringue between cake pans, spreading mixture evenly over cake batter.  Bake cakes at 175°C for 35 minutes, then cool to room temperature in pans.

    Just before serving, place one cake, meringue-side up, on a large plate and spread evenly with chilled lemon filling, then place remaining cake, meringue-side up, on top.  Serves 6-8.Mausie spoons lemon curd onto the lemon meringue cake

    Mum says this cake is best served on day of making, but I'll attest that it solves the world's problems just as well the next day.*

    lemon meringue cake.  It's cake, it's lemon meringue pie, you want it!

     

    are you a procrasti-eater?

    * Cake may not actually solve any real life problems.

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    Reader Interactions

    Comments

    1. Sammie @ The Annoyed Thyroid says

      October 24, 2014 at 6:07 am

      I'm salivating. Never has there been a better case for lick-a-vision! Cake can't actually solve problems but it can definitely ease them. I have tried and tested this theory. I think if politicians and world leaders ate more cake, then the world be a better place.

      Reply
    2. MrsDplus3 says

      October 24, 2014 at 6:23 am

      God love Mums. Do say Hi to yours from me. Sadly I am not a fan of meringue otherwise I would have to give this one a try. It takes take a beautiful photo though so it must be good xx

      Reply
    3. Jodie@Fresh Home Cook says

      October 24, 2014 at 8:05 am

      YUM! All kinds of YUM! I love a good Mum's recipe. This looks amazing & well worth procrasti-eating anytime! xx

      Reply
    4. Have A Laugh On Me says

      October 24, 2014 at 11:56 am

      That is the best word ever - Procasti-eater - I'm so that. Hugs to your mumma from me, this looks delish, I'd have it with lashings of whipped cream. Thanks for being such a thoughtful soul, you're one of a kind xx

      Reply
    5. Amanda Kendle (@amandakendle) says

      October 24, 2014 at 11:23 pm

      "* Cake may not actually solve any real life problems."
      I beg to differ 😉

      Also it has made my night that a lemon meringue cake exists - I must have missed your IG post because I would totally have remembered it.

      Reply
    6. bakeplaysmile says

      November 22, 2014 at 12:51 pm

      Holy moly!!!!! This looks amazing! Go your Mum!! I always pinch mums recipes off her too!

      Reply

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