Lemon Meringue Cakes

Make the meringue cake in relieve and blowtorch the meringue just ahead of time eating - its quite the party trick!

The ingredient of Lemon Meringue Cakes

• 350g unsalted butter chopped at room temperature
• 350g caster sugar
• 6 eggs
• 350g 2 1 3 cups self raising flour
• 2 tsp baking powder
• 2 lemons rind finely grated
• 250g bought lemon curd
• 215g 1 cup caster sugar
• 125ml 1 2 cup water
• 4 egg whites
• 1 2 tsp cream of tartar

The Instruction of lemon meringue cakes

• preheat the oven to 180c 160c fan forced grease two 22cm base measurement square cake pans and line the bases as soon as baking paper
• process butter sugar eggs flour baking powder and lemon rind in a food processor until smooth divide in the midst of prepared pans smooth the surfaces and bake for 25 minutes or until unquestionable to the touch set aside in the pans for 5 minutes to cool slightly forward into the future transferring to a wire rack to cool completely
• use a 7cm round pastry cutter to cut out 6 rounds from each cake freeze the steadfast cake and use for complementary dish such as a trifle use a serrated knife to cut each cake round in half horizontally to make 24 rounds sandwich 4 cake rounds in imitation of lemon curd to create a small cake repeat past the permanent cake rounds and lemon curd to make 6 small cakes spreading any steadfast lemon curd lightly over the peak and sides of the cakes place in the fridge for 1 hour to set
• to make the meringue icing rouse the sugar and water in a saucepan more than low heat until sugar dissolves layer the heat to medium high cook without stirring for 3 4 minutes or until the blend reaches 115u00b0c soft ball stage all but a sugar thermometer while the syrup continues to cook use electric beaters afterward a campaign attachment to disquiet the egg whites and cream of tartar in a bowl until soft peaks form behind the syrup reaches 120u00b0c hard ball stage and later than beaters just about low speed gradually go to the syrup to egg white mixture addition keenness to high demonstrate for 5 minutes or until thick glossy and cooled
• use a flat bladed knife to evolve the meringue incorporation combination exceeding cakes creating a swirled pattern concerning top use a cooku2019s blowtorch to lightly caramelise the cakes

Nutritions of Lemon Meringue Cakes

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