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- 1 kg of sifted plain flour
- 3 egg whites
- 5 egg yolks
- 5 teaspoons of baking powder
- 370 g of sugar
- 1 teaspoon grated lemon peel
- 1 Teaspoon vanilla extract
- 255 g room temperature margarine
- 4 tablespoons of cornmeal
- 2 egg yolks
- 4 tablespoons of sugar
- 300 ml of water
- 3 tablespoons of fresh lemon juice
- 1 tablespoon butter
- 2 egg whites
- 1/2 teaspoon lemon juice
- 1 teaspoon of sugar
Dough: In a large bowl, combine margarine, flour, and baking powder by rubbing.
Beat the eggs and sugar in a separate bowl until smooth, then add the lemon rind and vanilla essence.
Add the egg and sugar mixture to the flour mixture and mix well until a dough forms.
Set aside for 1 hour.
Preheat the oven to 250C.
Spread the dough on a floured surface and use it to line a greased cake tin.
Trim the edges and bake using the blind bake method.
Store the rest of the dough in the freezer or use it for another recipe.
Filling: Put water, cornmeal, egg yolks, sugar, and lemon juice in a blender / food processor and process until smooth.
Melt the butter in a saucepan and add the processed mixture.
Stir until the mixture turns yellow and thickens.
Once it thickens, immediately remove it from the heat.
Pour the mixture over the baked cake batter and allow it to cool.
Meringue: Beat the egg whites and then add the sugar and lemon juice.
Place the meringue on top of the lemon filling.
Place under grill until meringue is lightly browned.
Lemon Meringue Cake