Lemon meringue cake

Lemon meringue cake

Magic Cakes
40 mins
Cooking time
65 mins
Valéry Guédes


Quantity Ingredient
250g rich shortcrust pastry
3 eggs, separated
70g caster sugar
1 tablespoon water
70g butter
70g plain flour
pinch salt
275ml milk, at room temperature
2 lemons


Quantity Ingredient
2 egg whites
50g caster sugar
50g icing sugar


Quantity Ingredient
27 cm round tart tin


  1. Preheat the oven to 180°C.
  2. Line the tart tin with the shortcrust pastry, cover with baking parchment and baking beans to keep the pastry flat while blind baking and bake in the oven for 15 minutes. Set aside in the fridge.
  3. Lower the oven temperature to 150°C.
  4. Whisk the egg yolks with the sugar and water until the mixture whitens. Melt the butter and pour it into the mixture. Add the flour and salt, then beat for a few minutes more. Pour in the milk little by little, whisking constantly. Add the zest of one of the lemons and the juice of both.
  5. Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter.
  6. Take the pastry out of the fridge and pour the batter in. Bake in the oven for 50 minutes. When it comes out of the oven, the cake may be slightly wobbly. Leave it to cool before putting the meringue on top.
  7. For the meringue, beat the egg whites until stiff , gradually adding the two types of sugar until stiff peaks form when you take out the whisk. Spoon the meringue onto the top of the cake and brown with a kitchen blowtorch, or put the cake under the grill for 3–5 minutes.

Chef ’s tip

  • Decorate with the rind of the second lemon.
simple cakes
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