I got this lovely easy recipe from a patient, thank you Kim for your Lemon Meringue “cake”

(optional to freeze for another day)



Meringue discs

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

vanilla extract



Curd- lemon (or add one can of passionfruit as well)

4 yolks

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.


Super yum!!!