Lemon Meringue Cake
by Nigella. Featured in FEASTIntroduction
In all honesty, the origin of this cake is simply that I cannot make a go of a lemon meringue pie. I've tried, and I've tried, and it's not that I've utterly failed, but I haven't completely delighted myself. There's enough of that kind of falling short in the rest of life, without having to usher in disappointment and self-loathing in the kitchen. This, then, is the easy option. And the funny thing is, the layers of sponge, with their crisp-carapaced squashy-bellied meringue topping are, sandwiched with tart lemon curd and softly whipped cream, so much better than a lemon meringue pie could ever be.
For US cup measures, use the toggle at the top of the ingredients list.
In all honesty, the origin of this cake is simply that I cannot make a go of a lemon meringue pie. I've tried, and I've tried, and it's not that I've utterly failed, but I haven't completely delighted myself. There's enough of that kind of falling short in the rest of life, without having to usher in disappointment and self-loathing in the kitchen. This, then, is the easy option. And the funny thing is, the layers of sponge, with their crisp-carapaced squashy-bellied meringue topping are, sandwiched with tart lemon curd and softly whipped cream, so much better than a lemon meringue pie could ever be.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Yields: 8 slices
- 125 grams very soft unsalted butter
- 4 large eggs (separated)
- 300 grams caster sugar (plus 1 teaspoon)
- 100 grams plain flour
- 25 grams cornflour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 unwaxed lemon - zest and 4 teaspoons of juice
- 2 teaspoons milk
- ½ teaspoon cream of tartar
- 150 millilitres double cream (or whipping cream)
- 150 grams good quality lemon curd
- 1¼ sticks very soft unsalted butter
- 4 large eggs (separated)
- 1½ cups superfine sugar (plus 1 teaspoon)
- ¾ cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 unwaxed lemon - zest and 4 teaspoons of juice
- 2 teaspoons milk
- ½ teaspoon cream of tartar
- ⅔ cup heavy cream (or whipping cream)
- 5¼ ounces good quality lemon curd
Method
- Preheat the oven to gas mark 6/200°C/180°C Fan/400ºF. Line and butter two 21cm / 8 inch sandwich tins.
- Mix the egg yolks, 100g / ½ cup of the sugar, the butter, flour, cornflour, baking powder, bicarb, and lemon zest in a processor. Add the lemon juice and milk and process again.
- Divide the mixture between the prepared tins. You will think you don't even have enough to cover the bottom of the tins, but don't panic. Spread calmly with a rubber spatula until smooth.
- Whisk the egg whites and cream of tartar until peaks form and then slowly whisk in 200g / 1 cup of sugar. Divide the whisked whites between the two sponge-filled tins, pouring or, more accurately, spreading the meringue straight on top of the cake batter.
- Smooth one flat with a metal spatula, and with the back of a spoon, peak the other and sprinkle 1 teaspoon sugar over the peaks. Put the tins into the oven for 20-25 minutes.
- With a cake-tester, pierce the cake that has the flat meringue topping to check it's cooked all through. (It will have risen now but will fall back flattish later.) No sponge mixture should stick to the tester. Remove both cakes to a wire rack and let cool completely in the tins.
- Unmould the flat-topped one on to a cake stand or plate, meringue side down.
- Whisk the double cream until thick but not stiff and set aside. Spread the flat sponge surface of the first, waiting, cake with the lemon curd and than spatula over the cream and top with the remaining cake, bronze-peaked meringue uppermost.
- Preheat the oven to gas mark 6/200°C/180°C Fan/400ºF. Line and butter two 21cm / 8 inch sandwich tins.
- Mix the egg yolks, 100g / ½ cup of the sugar, the butter, flour, cornstarch, baking powder, bicarb, and lemon zest in a processor. Add the lemon juice and milk and process again.
- Divide the mixture between the prepared tins. You will think you don't even have enough to cover the bottom of the tins, but don't panic. Spread calmly with a rubber spatula until smooth.
- Whisk the egg whites and cream of tartar until peaks form and then slowly whisk in 200g / 1 cup of sugar. Divide the whisked whites between the two sponge-filled tins, pouring or, more accurately, spreading the meringue straight on top of the cake batter.
- Smooth one flat with a metal spatula, and with the back of a spoon, peak the other and sprinkle 1 teaspoon sugar over the peaks. Put the tins into the oven for 20-25 minutes.
- With a cake-tester, pierce the cake that has the flat meringue topping to check it's cooked all through. (It will have risen now but will fall back flattish later.) No sponge mixture should stick to the tester. Remove both cakes to a wire rack and let cool completely in the tins.
- Unmould the flat-topped one on to a cake stand or plate, meringue side down.
- Whisk the heavy cream until thick but not stiff and set aside. Spread the flat sponge surface of the first, waiting, cake with the lemon curd and than spatula over the cream and top with the remaining cake, bronze-peaked meringue uppermost.
Additional Information
MAKE AHEAD / STORE:
The cake layers can be baked a day in advance and stored in airtight containers. But please note that the meringue can soften quickly, particularly in a humid environment. Leftovers should be stored in the fridge and eaten within 24 hours.
MAKE AHEAD / STORE:
The cake layers can be baked a day in advance and stored in airtight containers. But please note that the meringue can soften quickly, particularly in a humid environment. Leftovers should be stored in the fridge and eaten within 24 hours.
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Show more commentsThis cake is so good!!! I was worried it would be a nightmare to get out the tins but it was fine. Took to a family bbq and it was a real hit! Think next weekend I’m gonna try the strawberry version.
This cake is remarkably similar to an Italian cake my mother used to make. Before baking she studded the meringue with slivered almonds. When baked she used a sweetened raspberry jam-like sauce for the filling. It wasn't actually a jam--she made it with frozen raspberries, sugar and cornstarch. She called it the "Cake of Distinction" and only made it for special occasions.
Such a yummy and easy cake to make... very impressive look with little effort!
Thank you for this recipe Nigella, I have made it lots of time - it is a guaranteed success recipe that always impresses everybody. I also make a black forest version - leave the lemon juice and rind out and replace the cornflour with cocoa and the lemon curd with cherry jam, if you do one of each your friends will think you are amazing.
This is my favourite Nigella cake; really tasty and special enough to wow guests. I make the cake and then while the two cake halves are cooling, use the recipe in the Feast book for the lemon curd, it so quick and simple to make and is divine. Dust with icing sugar then serve. Definitely recommend you try this one!
This is a real show stopper to impress your friends and family. This cake never stays around for long it’s light, delicious and wickedly moorish. X
Turned out really well and when decorated with raspberries it made the perfect birthday cake. Easily cut into 12 slices. I took a little more time by mixing the ingredients separately rather than using a processor. Will definitely make this again. My lemon curd was a bit runny so by the time we ate it the curd had run down the outside of the cake. Need a more solid curd next time.
Oh my, it might not have been the prettiest cake I've ever made, but was absolutely gorgeous! After having a slice each we all sat there with spoons & scoffed the lot
This is gorgeous!
Just terrific. I followed the recipe to the letter and it was delicious (I don't have two matching springform pans so I just divided the mixture into 2 and baked them one after the other, which was time consuming but fine). The lemon curd was yum but I reckon it would work well with strawberry jam in its place too, if that was all you had to hand.
Such a good cake to bake! its defiantly worth making an extra layer to it!!
Hey everyone, I have a restaurant or more like tiny weeny cafe... I tried this recipe and it ROCKED!!! Loads of compliments from customers. Thanks a lot Nigella.