Womens Thoughts

Another recipe gratefully received to put on the kitchen of Women's Thoughts. This is certainly a  lemon meringue with a twist! 

Ingredients

125g very soft unsalted butter
4 eggs, separated
300g plus 1 teaspoon caster sugar
100g plain flour
25g cornflour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
zest of 1 lemon
4 teaspoons lemon juice
2 teaspoons milk
½ teaspoon cream of tartar
150ml double or whipping cream
150g good quality lemon curd

Preheat the oven to gas mark6/200C.
  
Line and butter two 21cm sandwich tins.
Mix the egg yolks, 100g of the sugar, the butter, flour, cornflour, baking powder, bicarb and lemon zest in a processor.  Add the lemon juice and milk and process again.

Divide the mixture in the prepared tins, spreading calmly and evenly.  Do not panic if you think that there isn’t enough mixture to cover the base.

Whisk the egg whites and cream of tartar until peaks form and then slowly add the 200g of sugar, a little at a time.  Divide the whites between the two tins, spreading onto the cake mixture.  Smooth one tin flat with a metal spatula and peak the other with the back of a spoon. Sprinkle 1 teaspoon of sugar over the peaks.  Put the tins in the oven for 20 – 25mins.

With a cake tester, pierce the cake that has the flat meringue topping to check it’s cooked. (It will have risen now but will fall back flattish later) No sponge mixture should stick to the tester.  Remove both cakes to a wire rack and let cool completely in the tins.

Remove the flat topped meringue base onto a plate or cake stand, meringue side down.  Whisk the double cream until thick but not stiff and set aside.  Spread the flat sponge surface with lemon curd and then spatula over the double cream.  Place the remaining bronze-peaked meringue on the top.

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