Easter Lemon Meringue Cake

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


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.


Sugar 3 tbsp.
Egg 1
Margarine 3 tbsp.
Cream Cheese 100g
Vanilla Essence 0.5 tsp.
Salt 0.25 tsp.
Self-raising Flour 150g+20g

For lemon cream

Zest Of Lemon 1
Sugar 3 tbsp.
Water 250 ml
Juice Of Lemons 2
Eggs 2
Egg Whites 2
Creme Fraiche 50 ml

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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.
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