Easter Lemon Meringue Cake
Over a year ago
6,628 views
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
- 250 ml Water
- 3 tbsp. Sugar
- 1 Zest of Lemon
- 2 Juice of Lemons
- 2 Eggs
- 2 Egg whites
- 50 ml Creme fraiche
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
I call this cake Easter cake ,because we always bake it for Easter. It just lovely after the salty ham, lamb and eggs...
Method
-
1
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.
Similar Recipes
View all similar
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