Easter Lemon Meringue Cake Recipe at MyDish

Easter Lemon Meringue Cake

4 stars based on 3 reviews Rate this Recipe

Method

  • 1. Mix the flour and salt, then add egg, vanilla, margarine and cream cheese.

  • 2. Roll into a ball and leave to chill in the fridge for an hour.

  • 3. Preheat oven to 180°C (Gas Mark 4).

  • 4. Heat water in a pan and add lemon zest.

  • 5. Mix together eggs, cornflour, sugar and lemon juice in a bowl.

  • 6. Pour mixture into pan, stirring continually over a low heat until lemon cream thickens. Remove from heat and add creme fraiche.

  • 7. Roll out pastry into pie dish.

  • 8. Pour cream into dish, then bake for 20 minutes.

  • 9. Beat egg white until stiff with a pinch of salt and a teaspoon sugar.

  • 10. Spoon onto lemon cream, using a fork to create peaks.
  • Bake for a further 10 minutes.

    • Comments Add your comment

    • Hello, I would like to make this cake. Can you tell me how much cornflour I must use. It's not descriped in the recipe.
      regard,
      Wil

      by Wil on Sat Mar 27 2010   reply to this comment

    Ingredients

    • 150g+20g Self-raising flour
    • 0.25 tsp. Salt
    • 0.5 tsp. Vanilla essence
    • 100g Cream cheese
    • 3 tbsp. Margarine
    • 1 Egg
    • 3 tbsp. Sugar
    • FOR LEMON CREAM
    • 250 ml Water
    • 3 tbsp. Sugar
    • 1 Zest of Lemon
    • 2 Juice of Lemons
    • 2 Eggs
    • 2 Egg whites
    • 50 ml Creme fraiche

    By Views 1401  Added Wed Mar 24 2010


    I call this cake Easter cake ,because we always bake it for Easter. It just lovely after the salty ham, lamb and eggs...

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