Quick & Easy

Lemon meringue cakes

12 Item


Lemon curd
Coconut cakes
Coconut meringue


1.Make lemon curd. Combine butter, lemon rind, sugar and eggs in small heatproof bowl over small saucepan of simmering water, stirring constantly until mixture thickens slightly and coats the back of a spoon. Remove from heat. Cover tightly and refrigerate curd until cold.
2.Preheat oven to 180°C/350°F. Line 12-hole (¹/³-cup/80ml) muffin pan with paper cases.
3.Beat butter, rind, sugar and eggs in small bowl with electric mixer until light and fluffy. Stir in milk and coconut, then sifted flour. Divide mixture into paper cases, smooth surface.
4.Bake about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.Meanwhile, increase oven temperature to 220°C/425°F.
6.Cut a 2cm (¾ inch) deep hole in the centre of each cold cake, fill with curd, discard cake tops.
7.Make coconut meringue. Beat egg whites in small bowl with electric mixer until soft peaks form, gradually add sugar, beating until sugar dissolves. Fold in coconut.
8.Spoon meringue into a piping bag fitted with a 1cm (½ inch) plain tube. Pipe meringue onto cake tops, place cakes on oven tray. 8 Bake in oven 5 minutes or until meringue is browned lightly.

This recipe also makes 6 texas muffins (¾-cup/180ml), bake about 25 minutes.


Related stories