I got this lovely easy recipe from a patient, thank you Kim for your Lemon Meringue “cake”
(optional to freeze for another day)
4 egg white
1/4 tsp cream of tartar ( can use apple cider vinegar ) if you do not have cream of tartar
2 tsp cornflour/ starch
225g caster sugar
Curd- lemon (or add one can of passionfruit as well)
125g caster sugar
125ml FRESH citrus juice
grated zest of 2 lemons
300ml thickened cream (I sometimes omit)
zest 1/2 lemon
60ml lemon juice
2 tbsp sugar
Preheat oven150C. Draw 20cm circles x 3 on baking paper. Line 3 baking trays with the “circle paper” whisk white with creme of tartar until stiff.
Combine corn flour and sugar and add to stiff whites, 1 tbsp at a time and add vanilla extract.
Whisk until thick and glossy. Use a spatula to make discs in circles. Reduce oven to 140C and bake for about 1 hour- until crisp. Cool on a wire rack.
Curd (while meringue discs are in oven)
Combine yolks and sugar in a bowl over a saucepan of water on the stove and whisk until sugar dissolves over a low heat.
Add the zest and juice (and passionfruit if using)Stir constantly until thick. Can use electric whisk (about 20 min). Remove from heat, stir for a min and cool in fridge.
If using the cream, whisk until firm then when the cud is cool fold the cream in and refrigerate.
Combine all syrup ingredients in a small saucepan until sugar dissolves.
Once the meringue is cool spoon and smooth out the curd onto 2 of the discs in layers.
Drizzle the syrup to serve.