Nigella’s Lemon Meringue Cake
I’m a terrible baker, I think I’m too slap dash in the kitchen to really ever get it right. But to improve my baking I’ve been trying to do a bake at least once a week.
I was dreaming up lemon meringue cookies, more like smores I baked recently than your traditional lemon meringue cookie, but I feel like it’s a bit too early for me in these early stages of learning to bake to try and invent stuff. So I went on the hunt for some other lemon meringue thingy.
Nigella to the rescue
And boy did I find a thingy! Nigella’s lemon meringue cake is easy and delicious, even if you kind of fuck it up like I did.
My best guesses in fucked uppedness are that I added an extra yolk when the cake dough seemed too dry, and then also use the extra egg white for the meringue. And then maybe I also used a little less sugar than I was supposed to, because I ran out of fine sugar and couldn’t be bothered to reach all the way up for the 20 grams I was missing.
It looks pretty and tastes good though, so all was not lost. Recipe below is minus my cock-ups.
Nigella's Lemon Meringue Cake
- Spring form pan x 2
- Large mixing bowl x 2
For the cake batter
- 1/2 c - 125 gr butter softened, unsalted preferred
- 4 egg yolks from large eggs
- 1/2 c - 100 gr plain flour
- 1 1/2 T - 25 gr corn flour
- 1 t - 5 gr baking powder
- 1/2 t - 2.5 gr bicarbonate of soda
- zest of 1 lemon
- 1/2 c - 100 gr plain sugar
- 4 t - 20 ml lemon juice fresh preferred
For the meringue
- 4 egg whites from large eggs
- 1/2 t - 2.5 gr cream of tartar
- 1 c - 200 gr fine sugar
- 2/3 c - 150 ml double cream whipping cream or single also work in a pinch
- 1 c - 150 gr lemon curd best quality you can find
- Preheat your oven to a 360° F/ 180° C and grease and line two springforms with parchment.
- Now mix together 1/2 c - 125 gr of butter, 4 egg yolks, 1/2 c - 100 gr plain flour, 1 1/2 T/ 25 gr of cornflour, 1 t - 5 gr baking powder, 1/2 t - 2.5 gr bicarbonate of soda, zest of 1 lemon and 1/2 c - 100 gr of sugar until well combined. Once combined add 4 t - 20 ml of lemon juice and mix again. You should end up with a thick dough.
- Divide the dough in two and smooth each half out over the bottom of your springforms. Nigella says you should do this calmly but I felt rage and fear were much more suited for the occasion. The layer will look suspiciously thin but it's going to be okay.
- Now make the meringue by whisking together 4 egg whites with 1/2 t - 2.5 gr of cream of tartar until soft peaks form. Then slowly whisk in 1 c - 200 gr of fine sugar until your meringue looks light and glossy.
- Divide the meringue across your disturbingly thin uncooked layers of cake dough evenly. Bake for 20-25 minutes or until a skewer comes out clean.
Construct your lemon meringue cake
- Leave the cakes to cool completely on a wire rack before you whip up the cream to soft peak stage. Do not add sugar as there is a ton of sugar inside the cake, meringue and lemon curd already.
- Place your ugliest cake meringue side down on a cake stand, serving platter or whatever you're planning to keep the cake on. Gently peel the parchment from the bottom.
- Use a knife or spoon to spread 1 c - 150 gr of lemon curd evenly over the exposed bottom of your ugly cake. Be sure to get a little oomph going over the edges before spreading your whipped cream across the top of the curd.
- This bits a little fiddly but take your pretty cake meringue half, keep it meringue side up and peel off the parchment. Use whatever utensils you have handy to scoot your pretty cake gently onto the whipped cream. You should end up with a nice layered cake of meringue, cake, curd, whipped cream, cake and meringue.