Lemon Curd Meringue Cake
In this recipe, delicate and light meringue discs are layered with a luscious lemon curd cream, then beautifully adorned with a vibrant selection of fruits. The combination of sweet meringue, tangy lemon curd, and fresh fruits creates a dessert that is both visually stunning and irresistibly delicious. Each bite offers a delightful mix of flavors and textures that will surely impress your guests. Get ready to indulge in this exquisite treat that is perfect for any special occasion.
— Constant Cookbook
Ingredients
- 8 free-range egg whites
- 400g/7oz white caster sugar
- 4 lemons
- 110g/4oz butter
- 175g/6oz caster sugar
- 4 free-range eggs
- 500ml/18floz double cream
- 50g/1¾oz physalis ( Cape gooseberries
- 2 passion fruit
- 50g/1¾oz cherries
- 50g/1¾oz redcurrants
Instructions
- For the meringue, preheat the oven to 150C/300F/Gas1.
- Whisk the egg whites in a bowl until soft peaks are formed when the whisk is removed.
- Gradually add the sugar and continue to whisk until soft peaks are formed again. Spoon into a piping bag fitted with a small plain nozzle.
- To make a template, draw four 20cm/8in diameter circles onto baking parchment and place on a baking sheet.
- Starting in the centre of each circle, pipe the meringue in a spiral to fill the circle, keeping the meringue height as low as possible.
- Cook in the oven for 20 minutes.
- Turn the oven off but leave the meringues in there for at least two hours. When crisp, remove from the oven and leave to cool.
- For the lemon curd, place the lemon zest, juice, butter and sugar into a bowl set over a pan of simmering water. (Donât let the bowl touch the water).
- Whisk occasionally until the sugar is completely dissolved then beat in the eggs and whisk until thickened and cooked through.
- Remove from the heat and allow to cool completely.
- Whisk the double cream in a large bowl until soft peaks form when the whisk is removed, then fold in the lemon curd and mix gently.
- Spoon into a piping bag and snip the end off, giving a width of about 1.5cm/½in.
- To assemble the cake, place a meringue disc onto a serving plate.
- Pipe the lemon curd cream in a spiral onto the meringue to cover totally.
- Place another meringue disc on top and repeat with the cream.
- Repeat with the remaining meringue and cream, finishing with meringue on top.
- Decorate with the fruit and serve in wedges.
Cook Time
30M
Yield
Serves 6-8
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