Lemon Meringue Cake

Get set for a slice of sunshine with this Lemon Meringue Cake! Zesty lemon curd meets a cloud of sweet meringue in this classic dessert that's sure to brighten any day.

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Step 1

https://www.coles.com.au/recipes-inspiration/recipes/lemon-meringue-cake?srsltid=AfmBOor0RZexgs1iPeQ99pkf4tob3wTAjXLhxSKtv_GREZiNnu8R4lMb Method Step 1 Preheat oven to 160°C. Grease two 20cm (base measurement) round cake pans and line the bases and sides with baking paper. Use an electric mixer to beat the butter, sugar and lemon rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in the sour cream. Add the combined flour, coconut and lemon juice, in batches, and stir until combined. Step 2 Divide evenly between the prepared pans and smooth surfaces. Spoon half of the lemon curd over each cake and use a knife to gently swirl. Bake for 45 mins or until a skewer inserted in the centres comes out clean. Set aside in the pans for 10 mins before turning onto a wire rack to cool completely. Step 3 To make the lemon buttercream, use an electric mixer to beat the butter in a bowl until very pale and creamy. Add the icing sugar, in batches, and beat until well combined. Beat in lemon juice. Step 4 Place 1 cake on a platter. Spread half the lemon buttercream over top of cake. Top with half the remaining lemon curd. Place the remaining cake over the lemon curd and top with the remaining buttercream. Place in the fridge to chill. Step 5 Meanwhile, to make the Swiss meringue, combine the sugar and egg whites in a medium bowl over a saucepan of simmering water. Use a balloon whisk to gently whisk for 8 mins or until a sugar thermometer reads 70°C. Use an electric mixer to whisk the sugar mixture for 5-7 mins or until thick and glossy. Step 6 Spread the remaining lemon curd over the top of the cake. Top with the meringue. Use a kitchen blowtorch to lightly toast the meringue.