Little Lemon Meringue Cakes

Instructions

• 1

  Preheat the oven to 180°C/gas 4. Grease a 23cm square cake pan. Line the base and sides with parchment baking paper, allowing the paper to overhang the sides.

• 2

  Sift the flour and baking powder into a medium bowl and set aside.

• 3

  Assemble the mixer with the scraper beater and the glass mixing bowl. Add the butter and sugar to the bowl. Slowly turn the mixer to Creaming/Beating for 3 minutes, or until pale and creamy.

• 4

  Place the cream, egg yolks, egg and vanilla in a measuring jug and whisk to combine.

• 5

  Reduce the speed and add half the cream mixture, then half the flour mixture. Repeat with remaining cream mixture and flour mixture until just combined. Spread the mixture into the prepared pan.

• 6

  Bake for 25 minutes, or until a skewer inserted into the centre comes out clean.

• 7

  Cool in the pan for 5 minutes before turning onto a parchment baking paper lined wire rack to cool completely. Use a serrated knife to level the cake, if needed.

• 8

  Meanwhile, make the lemon curd. Place the egg and egg yolks in a small bowl and whisk to combine. Strain the egg mixture into a large heatproof bowl. Add the sugar, lemon zest, lemon juice and butter and stir to combine.

• 9

  Place the bowl over a saucepan of simmering water, ensuring the base of the bowl does not touch the water. Stir the mixture over simmering water for 15-20 minutes, or until the lemon curd has thickened.

• 10

  Transfer the lemon curd to a new bowl (this prevents the curd from overcooking). Cover with cling film, leaving a small space open for steam to escape. Refrigerate until chilled.

• 11

  To make the Swiss meringue, place the egg whites, sugar and cream of tartar in the stainless steel mixing bowl. Place the bowl carefully over a saucepan of simmering water and gently whisk for 3-4 minutes, or until the sugar has dissolved and the mixture has warmed through. Assemble the mixer with the scraper beater. Whisk the egg white mixture on Aerate/Whip for 2 minutes, or until the mixture has thickened but is not stiff.

• 12

  Using a 5.5cm round cutter, cut 16 rounds from the cooled cake. Top half the rounds with 1-2 teaspoons of the lemon curd. Pipe or spoon the meringue over the remaining rounds. Place meringue rounds on top of lemon curd rounds.

• 13

  Using a kitchen blowtorch, lightly brown the outside of the meringue.

• 14

  Serve.