For the perfect sweet dinner ending, whip up these decadent lemon meringue layer cakes!
- 4 eggs, plus 2 extra whites
- 1¼ cups caster sugar
- ½ cup corn flour
- 1/3 cup plain flour
- ½ cup self-raising flour
- ½ tsp vanilla extract
For Lemon Curd
- 4 eggs
- ¾ cup sugar
- ½ cup lemon juice
- 125 g butter, chopped
- 1 finely grated lemon zest
Preheat oven to moderate, 180 C. Lightly grease and line a 24 x 32 cm Swiss roll pan with baking paper.
Beat eggs and ¾ cup sugar together 5 to 6 mins until thick. Fold in sifted combined flours. Pour into pan. Bake15 to 20 mins, until cooked when tested.
To prepare lemon curd, whisk eggs and sugar together 1 to 2 mins, over gently simmering water in a heatproof bowl. Stir in juice, butter and zest. Cook 15 to 20 mins, stirring. Do not boil.
Cut 12 rounds from cake to fit six 220 ml clear jars or glasses. Place one in each jar. Top with half curd. Repeat. Chill.
Beat extra egg-whites until soft peaks form. Gradually add remaining sugar, beating until glossy. Beat in vanilla.
Preheat grill on high. Pipe meringue onto cake. Grill for 30 to 60 secs until lightly golden
Bauer/Woman’s Day/Photo: Rob Shaw